The sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and inhibit and kill a variety of cocci, bacilli, fungi and viruses. In the 1982, the scientists proved the effect and the action substance of garlic inhibiting enzyme sterilization by studying the bacteriostatic, sterilization, Anti-Virus, insecticidal and inhibiting enzyme activity of garlic. Modern research found that the volatile oil, juice, extract and allicin of garlic on a variety of cocci, bacilli (such as whooping cough, etc.), mold, fungi (such as cryptococcal meningitis, etc.), viruses and so on have inhibitory and killing effect. In the area of food preservative, Japanese scholar research found that garlic on dozens of kinds of food hygiene and food corruption bacteria have a strong inhibition and killing effect, the scientists also through garlic aqueous solution of dozens of kinds of common pollution of food fungus inhibition and killing effect of research, found that the fungus has a strong inhibition of corruption and kill the role, Its function intensity is equal to even stronger than the chemical preservative benzoic acid, the Sls acid, is the current discovery natural plant The antibacterial function is one of the strongest.