Using black garlic
Garlic (Allium sativum L.) is widely used as a spice in the daily meals of every family. They are also known as an effective treatment drug and disorder of humans. In recent years, garlic has attracted many scientific research by the health benefits that it provides, including the powerful antioxidant ingredient , antimicrobial ingredients and anti-cancer . From this characteristic, garlic has become one of the foods that work most effective disease prevention.
Although, there are many ingredients in garlic has health benefits including allicin and derivatives thereof, the consumption of fresh garlic is very limited by their characteristic smell and can cause stomach disorders, if use more. Therefore, current studies by processing fresh garlic methods such as heat treatment, ripening biology, fermentation is applied to minimize odors and increase the taste of garlic have been conducted . Heat treatment is a method widely applied in food technology, helps eliminate unpleasant odors in the fresh food. Black garlic is a product of fermentation and ripening through thermal biology. Black garlic is produced by treatment under the conditions of temperature and humidity are strictly controlled for a period of 40-60 days.
When fresh garlic undergoes heat treatment becomes black garlic, they will loses entirely unpleasant odor, has a sweet taste and chewy soft when eat, as well as metabolism significantly for their biological compounds . Many studies have reported that content of antioxidant of black garlic is much higher than fresh garlic, and they work well in preventing diseases related to the metabolic disorders and liver toxicity condition, anti-cancer, anti-inflammatory.
The supplement black garlic in daily food is beneficial for the health of everyone, particularly those with high blood pressure, fats blood, impaired liver function, chronic insomnia. However how to use black garlic with dosage and form so bring the highest efficiency? According to experts, the black garlic should be used as follows:
1. Black garlic in bulbs: peeled directly to eat. When eating, chew carefully, use 1 bulb / day in 2 divided doses.
2. Black garlic soaked alcohol: Soak black garlic with wine. Drink 1 to 2 times per day, each 50 ml.
Although, there are many ingredients in garlic has health benefits including allicin and derivatives thereof, the consumption of fresh garlic is very limited by their characteristic smell and can cause stomach disorders, if use more. Therefore, current studies by processing fresh garlic methods such as heat treatment, ripening biology, fermentation is applied to minimize odors and increase the taste of garlic have been conducted . Heat treatment is a method widely applied in food technology, helps eliminate unpleasant odors in the fresh food. Black garlic is a product of fermentation and ripening through thermal biology. Black garlic is produced by treatment under the conditions of temperature and humidity are strictly controlled for a period of 40-60 days.
When fresh garlic undergoes heat treatment becomes black garlic, they will loses entirely unpleasant odor, has a sweet taste and chewy soft when eat, as well as metabolism significantly for their biological compounds . Many studies have reported that content of antioxidant of black garlic is much higher than fresh garlic, and they work well in preventing diseases related to the metabolic disorders and liver toxicity condition, anti-cancer, anti-inflammatory.
The supplement black garlic in daily food is beneficial for the health of everyone, particularly those with high blood pressure, fats blood, impaired liver function, chronic insomnia. However how to use black garlic with dosage and form so bring the highest efficiency? According to experts, the black garlic should be used as follows:
1. Black garlic in bulbs: peeled directly to eat. When eating, chew carefully, use 1 bulb / day in 2 divided doses.
2. Black garlic soaked alcohol: Soak black garlic with wine. Drink 1 to 2 times per day, each 50 ml.
Using black garlic
Reviewed by cuong
on
20.5.16
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Reviewed by cuong
on
20.5.16
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