Characteristics of black garlic, nutritional ingredients and pharmacological effects

Characteristics of black garlic, nutritional ingredients and pharmacological effects

We all know that garlic is a very good health food, and the role of black garlic is amazing.
★ prevention of cancer · control of blood sugar to strengthen the visceral function of special effects food
Since ancient times in Egypt, garlic is due to nourishing the body and the lifting of the fatigue of the special effects of food was respected in 1990, the US National Cancer Institute published “Designer Foods Program” garlic for the most effective prevention of cancer and was listed in 48 Common anticancer food first. At the same time, it can reduce the excess cholesterol and sugar in the blood, but also adjust the gastrointestinal peristalsis.
Black garlic is the main component of allicin, allicin and vitamin B1 combined with the formation of the composition called garlic thiamine with the lifting of fatigue, promote the decomposition of glycosides effect, control blood sugar rise; at the same time black garlic called fine organic Sulfide can activate cells, can help vitamin B1 sugar will be converted into energy, with the lifting of fatigue, enhance physical strength and other effects. In addition, which is called selenium inorganic nutrients with a strong elimination of the root causes of a variety of lifestyle – the role of reactive oxygen species.
Garlic in the process of making the black garlic to produce another active substance called garlic (Spanish ajoene, also translated into love Jon) sulfur compounds (with the ability to dissolve grease) ingredients, which have control of blood sugar and sugar Into the powerful effect of energy, but also the mechanism of black garlic can lose weight.
★ taste sweet and sour without stimulation
Black garlic, no garlic unique taste, but exudes a rich flavor can be brought back. In order to keep the garlic to keep a lot of water, all the production process to maintain a wet state, its appearance is similar to the preserved fruit. This is because after a long period of fermentation and cooked into the garlic contained in the protein is broken down into amino acids, carbohydrates are broken down into fructose.
So black garlic taste sweet and sour, delicious, can also be used as a snack or dessert to eat. Through the food analysis results show that as a delicious ingredient in the content of amino acids, black garlic than ordinary garlic increased by 3.5 times.
Black garlic to eat the mouth as soft as jelly, and after eating did not eat raw garlic after the unique smell, but also will not produce adverse irritation to the stomach. Zhengzhou Guanyuan Tang Pharmaceutical Technology Co., Ltd. internal research materials
★ through the fermentation, the medicinal effect of garlic is more enhanced
After the fermentation and cooked after the black garlic has been far more than the general effect of health on the garlic. Especially its powerful adjustment of blood circulation and antioxidant. Although the effect of ordinary garlic can be achieved, but the black garlic in the process of fermentation mature, in strengthening the original composition of the inherent strength of the composition has produced a new composition, its health effects become more powerful.
★ sterilization, the construction of anti-disease wall
Black garlic contains allicin has a broad spectrum of antibacterial effect, it is dozens of popular viruses and a variety of pathogenic microorganisms have a killing effect. The main ingredient of the bactericidal action is allicin, and an oil-based liquid “vulcanized propylene” [(CH2CH2 H2) 2S]. This allicin even diluted 10 million times still in the moment to kill Salmonella typhi, dysentery bacillus, influenza virus and so on. Black matter volatile substances, leaching solution and allicin in the test tube on a variety of pathogens have a significant inhibition or killing effect. These sulfur-containing compounds also have a strong inhibitory and killing effect on corrupt fungi, which is equivalent to even stronger than the chemical preservative benzoic acid, sorbic acid, which is the strongest antibacterial activity in natural plants.
★ anti-aging, oxidation is 10 times the ordinary garlic

The essence of human aging is oxidized, and the strong anti-oxidation function of black garlic is that it can produce a very good effect on the main symptoms of the main reason, but also will cause the body to reduce the disease is very good The role of health care. Zhengzhou Guanyuan Tang Pharmaceutical Technology Co., Ltd. internal research materials
★ enhance immune function
Experiments show that the volatile oil in the black garlic can significantly improve the phagocytosis of macrophages and enhance the immune system. Allicin has activated cell membrane by the function of lipid membrane, can improve its permeability, so that the metabolism of cells to enhance the vitality of the body immunity to strengthen. Lysine, serine have improved immune function, vitamin C can also enhance the body’s immunity. Black garlic contains zinc involved in the synthesis of hormones to improve the body’s immunity.
★ strong regulation of blood sugar levels
Black garlic can affect the synthesis of glycogen in the liver, reduce its blood glucose levels and increase plasma insulin levels. The allicin can make normal blood sugar levels, black garlic also contains S-methyl cysteine ​​sulfoxide and S-allylic cysteine ​​sulfoxide, the sulfide can inhibit G-6 -P enzyme NADPH, to prevent the destruction of insulin, hypoglycemic effect. Alcohol disulfide in black garlic also has this effect. Black garlic contains alkaloids, but also has lower blood sugar components, increase the function of insulin, more importantly, it has no effect on normal blood glucose. Glycine reduces blood sugar levels in the blood and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood sugar.
Researchers in animal experiments with 25g black garlic juice in rabbits for glucose tolerance test, measured black garlic group maximum blood glucose drop of 12.4% ± 1.2%, distilled water control group was 1.8% ± 0.5%, indicating that the black garlic On the control of blood sugar have a significant effect. They also caused by alloxan-induced diabetic rats oral intake of black garlic extract, also showed that black garlic has hypoglycemic effect, 2h after intake of blood glucose concentration decreased by 17.9% to 26.2%.
Black garlic regulation of blood sugar capacity is not a simple control, but in the protection of insulin, take the initiative to convert sugar energy, so that people with diabetes as ordinary people the same sugar capacity, rather than drugs hypoglycemic, which determines the black garlic non-general Hypoglycemic products comparable efficacy.
★ other nutrients and effects
Black garlic has a very high nutritional value, inspection agency test report shows: black garlic per 100g moisture content of 43.6g, heat 265.18KcalS, glycosides 42.4g, protein 12.4g, liposome 3.1g, calcium 23mg, magnesium 51mg, iron 2.8mg, sodium 56mg, potassium 950mg, zinc 2.4mg vitamin B612.726mg, vitamin B20.726mg, nicotinic acid 11.048mg, etc., compared to the larger segment, the black garlic than the garlic moisture, liposomes and other significant reduction , Trace elements have significantly improved, while the protein, glycosides, vitamins, etc. are at least three times more than garlic, therefore, black garlic is rich, the human body must even improve the function of nutrients.
So black garlic also have to eliminate fatigue, improve physical strength, to solve constipation, protect the liver, improve prostate activity, promote sleep and other functions.