Garlic is a common ingredient that is usually used as a condiment to eat. There are a lot of people who bake it to eat, garlic after baking, not only high nutritional value, but also has a lot of effects. Roasted garlic, antibacterial and anti-inflammatory, it contains a large number of natural allicin, this substance is a natural bactericidal component, its efficacy than the drug penicillin is also excellent. It has a very good effect on the elimination of a variety of pathogenic bacteria in the human body. After consuming roasted garlic, it can effectively prevent meningitis and pneumonia, as well as dysentery and many other diseases. Anti-carcinogenic and anti-cancer properties are also important effects of roasted garlic. Because roasted garlic also has a large amount of sulfide, this substance into the human body, can inhibit the generation of cancer cells in the body, can also inhibit the spread of cancer cells. Eating more roasted garlic can also effectively prevent the formation of blood clots. Garlic contains some natural garlic essential oil, this substance can inhibit platelet aggregation, can reduce platelet coagulation.