First, the benefits of black garlic
The medicinal value of garlic has been widely recognized by people. According to the research results of National Cancer Research Center 1990, garlic ranks first among 48 common anticancer foods. However, excessive consumption of raw garlic every day will cause irritating damage to human oral cavity, throat and gastrointestinal mucosa, cause inflammation, and also damage gastrointestinal and liver functions. At present, how to make various beneficial components of garlic fully absorbed by human body has been listed as an important research topic by more than 2,000 scientific research institutions in the world. Fermented black garlic is made by putting garlic in a certain temperature, humidity and special starter for a period of time. Fermented garlic not only removes the odor of garlic, but also does not change the effective nutritional components of garlic, so that the content of main active components of garlic is 3-5 times that of raw garlic, and its antioxidant capacity is more than 5 times. The research results of famous Japanese molecular cell biology experts and professors at Mie University show that among more than 300 kinds of foods with antioxidant damage function, black garlic is among the best in antioxidant capacity. The research results in Japan show that black garlic has obvious effects of lowering blood pressure, blood fat, blood sugar, preventing thrombosis, cancer, lowering cholesterol, resisting aging and enhancing immunity.
Second, raw garlic is not conducive to absorption.
Garlic, also called Hu garlic. Warm and spicy, mellow and delicious. "Compendium of Materia Medica" points out: Garlic: "Its strong qi can clear the five internal organs, reach the orifices, dispel cold and dampness, eliminate pathogenic factors, eliminate carbuncle and swelling, and accumulate meat, which is also beneficial." Also known as "cheap medicated diet". Modern medicine points out that garlic contains protein, fat, sugar, vitamins B, C, calcium, phosphorus and iron.
In ancient Egypt in 4000 BC, in order to build the pyramids, the king asked slaves to eat a few slices of raw garlic while eating.
Garlic was widely used to treat the wounded during World War I and World War II because of its antibacterial effect.
Among the 48 kinds of anti-cancer foods published by National Cancer Research Center 1990, garlic ranks first.
The antioxidant components in garlic can improve the antioxidant enzyme activity and antioxidant level of tissues and cells by capturing free radicals, and prevent oxidative damage of biological substances. Sulfur compounds in garlic can directly scavenge free radicals and prevent the body from being damaged by peroxide.
The medicinal value of garlic has been widely recognized by people.
According to the research results of National Cancer Research Center 1990, garlic ranks first among 48 common anticancer foods.
In recent years, the development of garlic health food, such as garlic oil, has aroused great concern of the society and exerted great influence on human health concept.
However, eating garlic directly, whether raw or cooked, can not give full play to the outstanding role of garlic. Moreover, excessive consumption of raw garlic every day will cause irritating damage to people's oral cavity, throat and gastrointestinal mucosa, cause inflammation, and also damage gastrointestinal and liver functions. At present, more than 2,000 scientific research institutions in the world have studied how to make various beneficial components of garlic fully absorbed by the human body.
Third, the evaluation of black garlic by Japanese scientific community.
Takako Zegang, a professor at Yokohama Chuangying Short-term University:
Special food for preventing cancer, purifying blood and enhancing visceral function; Black garlic is most suitable for people who are troubled by fatigue, chills and hyperlipidemia. It has a strong bactericidal effect on Pseudomonas aeruginosa and methicillin-resistant Staphylococcus aureus; Black garlic can not only make blood smooth, but also has a strong power to prevent arteriosclerosis and keep blood vessels smooth, so it can definitely relieve fatigue, cold feeling, shoulder pain and low back pain. At the same time, due to its strong antioxidant capacity, it can also improve symptoms related to reactive oxygen species, such as spots, wrinkles, dry skin, and less white hair.
Industry-specific technology research institute of Ministry of Agriculture and Biology (independent):
The sod activity of black garlic was 10 times that of common garlic. Polyphenols (plant pigments produced by photosynthesis) as antioxidant components in black garlic are more than 10 times that of ordinary garlic.
When it comes to vegetables that are good for human health and familiar to people, many people will think of garlic first. In fact, since ancient Egypt, garlic has been regarded as a special food for nourishing and strengthening the body and relieving fatigue. In 1990, in the "Design Food Plan" published by the National Cancer Institute of the United States, garlic was listed as the first of 48 common anti-cancer foods because of its most effective anti-cancer effect.