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Siyah Sarımsağın İnsan Sağlığına Yararları

Sarımsak (Allium sativum L.) tıbbi açıdan yararlı olduğu bilinen ve dünya mutfağında eskiden bu yana yer alan bir sebzedir. Sarımsağın kendine özgü tat ve kokusu, çiğ olarak tüketimini olumsuz yönde etkilemektedir. Sarımsağın fonksiyonel kullanım şekillerinden biri olan ‘siyah sarımsak’ beyaz sarımsağın belirli sıcaklık ve nem koşullarında fermente edilmesiyle üretilmektedir. Böylece sarımsaktaki acı tat ve koku kaybolmakla birlikte besin değerinde değişiklikler meydana gelmektedir. Yapılan çalışmalar siyah sarımsağın kanser önleyici, tümör önleyici, antialerjik, antimikrobiyel etkilerinin olduğunu göstermektedir. Ayrıca diyabete, obeziteye, kardiyovasküler hastalıklara karşı koruyucu ve tedavi edici rol oynamaktadır. Birçok ülke için yeni olan bu ürün ülkemizde de çok fazla bilinmemekte ve tüketilmemektedir. Bu çalışmada siyah sarımsağın biyoyararlılığı öne çıkarılarak, üretimi ve antioksidan aktivitesi hakkında bilgi verilmiştir.

The Benefits of Black Garlic to Human Health

Garlic (Allium sativum L.) is a vegetable that is known to be medically beneficial and has been around since the past in the world cuisine. The unique taste and smell of garlic affects its raw consumption negatively. One of the functional uses of garlic, ‘black garlic’ is produced by fermenting white garlic under certain temperature and humidity conditions. Thus, the bitter taste and smell of garlic disappears and also changes occur in its nutritional value. Studies show that black garlic has anticancer, antitumor, antiallergic and antimicrobial effects. It also plays protective and therapeutic role against diabetes, obesity, cardiovascular diseases. This product, which is new for many countries, is not well known and consumed in our country too. In this study, the bioavailability of black garlic was highlighted and information was given about its production and antioxidant activity.
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Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)
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