Ginger can be anti-aging anti-thrombosis

According to reports, modern scientific research shows that ginger contains superoxide dismutase, which is a kind of anti-aging substances. Ginger Village also contains a special substance, its chemical structure similar to aspirin, acetyl salicylic acid. This substance, to prevent platelet aggregation, prevent thrombosis in effect very satisfactory. In addition, the ginger can also adjust the level of prostaglandins, and prostaglandins also have reduced the role of platelet aggregation.Japanese scholars believe that gingerol in ginger has strong choleretic effect of ginger in a certain extent, can inhibit the growth of cancer cells. German experts pointed out that ginger's spicy ingredients than the current use of anti-oxidants - vitamin E, antioxidant stronger.

Tip: ginger spicy scent was in the main component is propylene sulfide, propyl propenyl disulfide, diallyl disulfide and so on. However, these fragrant pungent main ingredient in the enzyme, or high temperatures, will ginger produced after acid oxidation and decomposition. Therefore, cook in soy pot, the pot into the base oil, oil temperature should be 30 ℃ ~ 50 ℃, put processed processed ginger, its aroma components can be fully realized. In the pot when you cook in soy to speed up enzymatic role, so that the full aroma and soluble oil spill, thus making the oil has a strong spicy smell of the dishes served to lift odor, increase fresh role.