Garlic is a common food, usually eaten by people as a condiment. There are still many people who roast it and cook it in their lives. After garlic is roasted, it not only has high nutritional value, but also has many functions. Roasted garlic can be antibacterial and anti-inflammatory. It contains a lot of natural allicin. This substance is a natural bactericidal ingredient, and its effect is better than the drug penicillin. It has a good effect on eliminating a variety of pathogenic bacteria in the human body. After eating roasted garlic, it can effectively prevent meningitis, pneumonia, dysentery and other diseases. Anti-cancer and cancer prevention are also important effects of roasted garlic. Because there are still a lot of sulfides in roasted garlic, after this substance enters the human body, it can inhibit the formation of cancer cells in the human body and inhibit the spread of cancer cells. Eating roasted garlic more often can also effectively prevent the formation of blood clots. Garlic contains some natural garlic essential oils, which can inhibit platelet aggregation and reduce platelet coagulation.