Oxidation is the biggest threat to aging, and black garlic is a good anti-aging food with strong anti-oxidation and anti-acidification effects. After fermentation, the active antioxidant polyphenol of black garlic was 39 times higher than that of raw garlic.
2. Adjust blood sugar.
Black garlic can affect the synthesis of glycogen in liver, reduce its blood sugar level and increase plasma insulin level. Allicin can lower the blood sugar level of normal people. Black garlic also contains S- methyl cysteine sulfoxide and S- allyl cysteine sulfoxide. The sulfide can inhibit NADPH of G-6-P enzyme, prevent insulin damage and reduce blood sugar. Allyl disulfide in black garlic also has this effect.
The alkaloids contained in black garlic also have the functions of lowering blood sugar and increasing insulin. More importantly, it has no effect on normal blood sugar.
3. Enhance immune function.
Experiments show that the fat-soluble volatile oil in black garlic can significantly improve the phagocytosis of macrophages and enhance the immune system.
Extended data:
Make black garlic at home, clean fresh raw garlic with skin, put it in a household rice cooker, turn on the power and set the switch to the heat preservation state for 10- 15 days.
Garlic is originally rich in oligosaccharides, but it will be converted into fructose after fermentation, thus increasing the sweetness of black garlic. After fermentation, the content of allicin, which plays a bactericidal role, decreased, and the total amount of volatile organic sulfide decreased. There will be no strong breath after eating, which is one of the reasons why black garlic is accepted by many people.
The color of black garlic comes from Maillard reaction between sugar and amino acid at high temperature, which produces melanin and other color components. The higher the temperature, the faster and deeper the color change. In addition, Maillard reaction also produced a series of very complex aromas, so black garlic tasted a little caramel.
People's Network-Black garlic has high nutritional value, which can control the three highs after eating.