Although Laba garlic has changed in taste and color, it has not changed the composition and function of garlic. Laba garlic is generally pickled under ultra-low temperature and acidic conditions. Only ultra-low temperature can stimulate the dormant alliinase in garlic, and the active alliinase catalyzes the biochemical reaction of garlic somatic cells. Through soaking in vinegar, garlic in acidic natural environment has a series of melanin reactions: there are many sulfur-containing bioactive chemicals in garlic somatic cells, and this sulfate can be transformed into thiosulfites, pe-based thiosulfites, allyl thiosulfites and other chemicals under the action of alliinase, and then they will be transformed into garlic melanin through a series of reactions. Second, what nutritional effects does it have?

1. The taste is sweet and sour, with garlic fragrance but not spicy, which has the effects of improving taste, removing fishy smell and promoting digestion.

2. It can induce the activity of detoxification enzymes in liver cells, inhibit the generation of carcinogens of nitrite, and then prevent the generation of cancer.

3. The antioxidant activity is better than that of ginseng, and it can slow down aging if eaten frequently.

4. For people who are exposed to lead or have the tendency of lead poisoning symptoms, eating regularly can effectively prevent the symptoms of lead poisoning.

5. With a capsaicin called propylene sulfide, its sterilization ability can be 1/1 of the actual effect of penicillin sodium, and it has a good eradication effect on both bacteria and sparganosis.

6. It can prevent influenza, avoid wound inflammation, treat infectious diseases and kill insects.

7. The prostacyclin A and prostaglandin E contained in garlic can prevent left ventricular capillaries and platelet aggregation, so it can effectively prevent hypertension, hyperlipidemia, myocardial infarction, diabetic patients and their arteriosclerosis. Third, who is not suitable for eating?

1. Laba garlic has the effect of stimulating gastric juice metabolism, and it is best not to eat it for people suffering from gastric and duodenal ulcer or chronic gastritis.

2. Laba garlic will aggravate the irritation to intestinal mucosa, and people suffering from severe diarrhea should be forbidden to eat Laba garlic to prevent the symptoms of diarrhea from aggravating.

3. Garlic is warm and pungent. Eating too much can cause fire and blood injury. Therefore, any internal heat due to yin deficiency, such as facial flushing, low fever in the afternoon, dry mouth, severe constipation, mania and other symptoms, should be eaten less or not.

4. Garlic is pungent and refreshing. Traditional Chinese medicine thinks that eating too much is not good for eyes, and it is very easy to cause blepharitis and conjunctivitis. Therefore, people with eye diseases should eat less at ordinary times and should be forbidden to eat during diagnosis and treatment.