Black garlic and its use in medicine

Garlic is used as a popular spice from far back. Through experience as a food, it is also recognized that garlic has a therapeutic effect.

Post date: 18-09-2015

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Garlic is also used as a medicine to prevent and cure some common diseases in daily life. However, in recent times, people have been told the same thing about the prevention and cure of a kind of garlic called "black garlic". What is "black garlic" and how it works.
 
Black garlic and processing
 
In Vietnam, there are two groups of fresh garlic popularly used:
 
- Kind of small garlic, aromatic, many essential oils, planted more in the northern provinces.
 
- The type of garlic grown in the southern provinces (central coast, Ly Son island - Quang Ngai, Binh Thuan and Ninh Thuan) because the soil and climate are different so the active ingredient concentration between the two groups. Not exactly the same.
 
The part used as a spice or medicine is the body, also called sausage or bulb. In addition to the traditional forms of garlic used in the past such as pickled garlic, pickled sugar, soaked wine ... now, a form of garlic processed when fermented called black garlic.
 
Black garlic is known for a long time in Korea and Japan, especially in Vietnam, in recent years, black garlic has just started to be used as food. This is the form of garlic fermented from fresh garlic for a long time, the product obtained will be black, sweet, no longer pungent smell of garlic often and works better than fresh garlic. After fermentation, the content of active ingredients increased very high in black garlic, especially S-allyl-L-cysteine ​​(SAC) content.
 
Through the fermentation process, black garlic reduces the pungent smell of fresh garlic, garlic becomes more delicious, easier to eat, and lose the smell of the mouth after eating garlic. Black garlic flavored with dried, sweet and slightly chewy fruit, is often eaten and decorated in many dishes in large restaurants.
 
How to process black garlic: fresh garlic, choose good type is incubated at a temperature of 60 - 80 degrees C, in about 30 to 45 days will turn into black garlic. Black garlic processing is good when the garlic black appearance is black, plastic, non sticky, sweet taste when tasted.
 
Fermentation and increased biological effect when fermented
 
During fermentation, the protein in fresh garlic is cut into amino acids, carbohydrates, especially allicin, which are odorless, alliin reduces excitability and deoxidation so the garlic becomes black.
 
Black garlic changes its taste, smell, edible, easy to absorb and maintain its value in medicine. The activity of SOD (Superoxide dismutase) was 8.7 times stronger than fresh garlic; Polyphenol concentrations have a stronger antioxidant effect than fresh garlic 10 times.
 
Ingredients vary between 2 types of fresh and black garlic:
The biological effects of black garlic:
 
In addition to the same effect as fresh garlic, black garlic also has more precious effects. In black garlic compound SAC with high content, this substance has been shown to have many biological effects such as antioxidant, immune system modification, cancer cells suppressed 6 to 12 times higher than fresh garlic. When tested on mice, this substance has anti-cell division effect on some types of cancer such as lung, liver, colon ...
 
- Anti-cancer effect:
 
Fermentation, black garlic containing SAC compound and a derivative of amino acid cysteine ​​are found to be much higher than fresh garlic, they have anti-free radical effects, inhibit the growth of cancer cells. letter. In addition, black garlic extract has limited effect on the growth of tumor cells. The anti-cancer mechanism of black garlic does not directly cytotoxic to tumor cells but stimulates the immune response of the body.
 
- Anti-bacterial, viral, antifungal:
 
Fresh garlic contains antimicrobial, antibiotic and anti-fungal agents because it contains allicin. In black garlic, S-ally-L-cysteine ​​assists in the absorption and metabolism of allicin more easily, thus promoting the body's ability to protect itself against bacteria, fungal infections.
 
- The effect of preventing non-contagious chronic diseases:
 
Black garlic is proven to have antioxidant properties twice as high as fresh garlic. Antioxidants protect cells, so they can slow down the aging process. Therefore, black garlic is used to support treatment and prevention of chronic diseases such as hypertension, Alzheimer's disease, diabetes mellitus ...
 
Thus, black garlic is produced after fermentation has more biological effects than fresh garlic.
 
- Other effects:
 
• Liver protection: stabilize SGOT, SGPT, anti-fatty liver,
 
• Modulate the immune system (immune modulation), help the body fight infections, poisoning.
 
Thus, black garlic has a good effect on health, as well as increased appetite. Thus, black garlic is increasingly being used more commonly in high-end restaurants and in a wide variety of cuisines around the world.
 
Dosage and recommendation:
 
Depending on the purpose of use in the prevention or treatment and depending on the user's condition, the dose will change. However, it can be used during or after meals:
 
- Prevention: 2 to 3 cloves garlic black / day,
 
- Treatment: average 1 bulb (many shrimps) / day.
 
At present, there are some companies that make black clay tablets (with or without other medicinal herbs), the dosage will follow the manufacturer's instructions.
 
Note: it should be considered when used for children and pregnant women.
 
Although black garlic has been used in food and medicine for many years in countries such as Singapore, Korea, Japan ... However, in Vietnam, black garlic has only been known and used in recent years, Therefore, we need more time to monitor and evaluate the health and preventive effects of one kind of food as well as pharmaceuticals: black garlic.
 
Source: Center for Communication - Health Education Ho Chi Minh City

 

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