摘要
黑蒜是兴起于21世纪初的一种以药食植物大蒜为原料经生物发酵而加工成的新型健康食材。与生大蒜相比,黑蒜在口感、营养成分方面都发生了巨大的改变;在药食保健功能方面比生大蒜具有大幅度提高。通过生物发酵技术将大蒜从传统的摄入量受限的调味品成功转化为可随身携带的休闲型保健食品,使大蒜的原有药食功能得以大幅提升,对人类健康具有重要贡献。就黑蒜的强抗氧化性、延缓衰老、预防癌症、强力杀菌、降低血糖、降血脂、预防心脑疾病、保肝强精等药食功效的研究进展进行论述。
Black garlic is a new-type healthy material rose in early 21st century,which is processed by microbial fermentation with edible and medicinal plant garlic as the raw material.Compared with raw garlic,black garlic has undergone tremendous change in taste and nutritional components;in the aspects of medicinal and edible health care functions, black garlic has great improvement. To transform garlic from the traditional limited condiment intake to leisure-type healthy food successfully through biological fermentation technology,which has improved the medicinal and edible functions of garlic and has important contribution to human health.The medicinal and edible functions such as strong anti-oxidation, anti-aging, preventing cancer, strong sterilization, reducing blood sugar, reducing blood fat,preventing cardio-cerebral diseases,protecting liver,enriching essence and so on of black garlic are summarized.
出处
《中国调味品》
CAS
北大核心
2015年第9期125-129,共5页
China Condiment
关键词
大蒜
黑蒜
药食功能
garlic
black garlic
medicinal and edible functions
