The popularity of black garlic is not due to changes in the taste of the flavor, but as a "functional food." There are many antioxidants in garlic, such as S-allyl cysteine and various polyphenolic compounds. These substances show good antioxidant properties in chemical tests as well as in cell experiments, and some have shown various "health functions" in animal experiments. As a result, these ingredients are made into a variety of "dietary supplements" for sale.
The experiment found that the content or activity of these substances increased greatly after the fresh garlic became black garlic. The test indicators selected by different research institutes are not the same, and the increase ranges are different, but generally show a large increase. For example, it has been reported in the literature that the content of alliin is increased by 5-6 times. There are also literature that detect "superoxide dismutase activity", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times, respectively.
Fresh garlic turns into black garlic, why does it cause such a dramatic increase in these ingredients? There are three main mechanisms in the literature: First, some of these ingredients are tightly bound to other substances in fresh garlic, and they are released during prolonged heating. Second, there are some reductions or inhibitions in fresh garlic. The enzymes that are active in these substances lose their activity during the production of black garlic, so the activity of these substances increases. Third, in the process of browning, simple polyphenols form polyphenol complexes, and the latter have antioxidant activity. Sex is much stronger - in black tea, the formation of theaflavins in the black tea leads to a significant increase in antioxidant activity, which is a similar example.
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