Garlic is garlic.
Sativum) underground bulb, a garlic bulb made of garlic cloves (scale buds), is one of the popular health foods in the market in recent years. It is said that it has been eaten in Japan, South Korea, Thailand and other places for hundreds of years, and the exact origin is too numerous to mention, so it is impossible to verify. There are rumors on the Internet that black garlic can cure various diseases, such as anti-cancer, lowering blood pressure, dredging blood vessels, treating constipation, beauty beauty and so on. Everyone has different views on these health care functions.
Anti-cancer rumors have been exaggerated
Modern scientific research has also done a lot of research on the efficacy of black garlic, including anti-oxidation, anti-allergy, anti-diabetes, anti-inflammation, anti-cancer, weight loss, liver protection, etc., among which the anti-oxidation ability of black garlic is even higher than that of fresh garlic. Although there are many studies on health care efficacy, most of them are only the results of animal or cell test models, while the research on human trials is relatively scarce. The actual curative effect on human body needs more scientific proof, especially the anticancer effect, which basically belongs to the stage of cell test mode. It is too early to say that eating more black garlic can effectively fight cancer.
According to the recommendation of the World Health Organization (WHO), the recommended intake of fresh garlic is 2 ~ 5g per day (about 1 ~ 2 cloves). If you want to eat black garlic healthily, how much should you eat that day? There are different opinions on the consumption of black garlic in the market, from one clove a week to one clove a day, or even one clove a day, and there is also a lack of sufficient scientific evidence to support it. Although there are many studies on black garlic, the efficacy research, experimental methods and dosage are different. It is actually quite difficult to estimate how much black garlic is good for health.
The same black garlic is not necessarily the same in composition and efficacy.
There are many black garlic products on the market, and there are many production methods. In addition to the traditional production methods, some manufacturers will ferment with yeast, and some will concentrate the effective components in the form of extracts. Some people can make black garlic with rice cookers at home, so even the same black garlic product may not have the same ingredients and efficacy.
It is worth noting that under the influence of overwhelming advertising and marketing, it is generally believed that health plant supplements must be eaten more and supplemented more, but in fact these health products are not necessarily shared by everyone, and the effect varies from person to person. Moreover, news about allergies or adverse reactions caused by eating health care products has been heard from time to time, and eating black garlic is no exception. 20 16, published in Allergy.
International), there have been cases of pneumonia caused by eating black garlic (induced by black garlic)
In Europe, for example, a 77-year-old Japanese woman ate a clove of black garlic every day for three weeks and was diagnosed with pneumonia after being admitted to hospital. However, this case may be related to her personal physique. If she feels uncomfortable after eating black garlic, consumers should stop using it. Black garlic should be regarded as a kind of food, and its health care efficacy should be treated rationally, not blindly exaggerating its efficacy.
Why does black garlic turn black and the smell of garlic becomes less?
The production process of black garlic is not complicated. Fresh garlic balls are white and naturally mature in a specific temperature and humidity environment. The temperature is about 60 ~ 90℃ and the humidity is about 80 ~ 90%. After about 2 ~ 3 months, the ingredients in garlic will slowly undergo Maillard reaction.
Reaction), so that the color of garlic cloves gradually darkens. After ripening, although the appearance is intact, the garlic cloves inside have turned black. At the same time, the sulfur-containing compound allicin in garlic is also the source of garlic flavor, which will gradually decompose, so black garlic will lose its pungent taste. In addition to the obvious reduction of garlic flavor, some protein and carbohydrates in garlic will be decomposed into amino acids and monosaccharides respectively, resulting in different sweetness and softer taste from ordinary fresh garlic.