关于黑蒜的营养成分、功效、作用的研究

Research on nutritional components,efficacy and function of black garlic

黑蒜是兴起于21世纪初的一种以药食植物大蒜为原料、经生物发酵加工而成的新型健康食材,它比普通大蒜具有更高的抗氧化活性,多酚类物质含量比普通大蒜高出5倍以上,超氧化物歧化酶活性高出15倍,而自由基清除能力是新鲜大蒜的8倍以上。科研人员通过生物发酵技术将大蒜从摄入量受限的传统调味品成功转化为可随身携带的休闲保健食品,使大蒜的原有药食功能得以大幅提升,这对人类健康具有重要价值。本文就黑蒜的主要营养成分、药用价值和保健功效进行了综述,为今后深入研究黑蒜提供参考。

Black garlic is a kind of new healthy food which is produced by bio-fermentation in the beginning of the21 st century. It has higher antioxidant activity than common garlic,and the content of polyphenols is 5 times and superoxide dismutase activity is 15 times higher than ordinary garlic,and free radical scavenging ability is 8 times higher than fresh garlic. Through the bio-fermentation technology,garlic has been converted from traditional condiments to casual health food easy to carry on,so that the original medicine function of garlic can be greatly improved,which is of great value to human health. In this paper,the main nutritional ingredients,medicinal value and health effects of black garlic were reviewed to provide a reference for the future study of black garlic.