Position: Home > Articles > Progress of Composition and Function of Black Garlic
China Fruit Vegetable
2014
(10)
51-54
黑蒜成分及功能的研究进展
作 者：
安东;李新胜;马超;周萍;葛邦国;王朝川;孟晓峰
单 位：
中华全国供销合作总社济南果品研究院
关键词：
黑蒜成分;黑蒜功能;健康食品
摘 要：
本文总结了黑蒜的主要化学成分以及其抗氧化作用、杀菌、抗衰老、增强免疫力、抗癌和调节血糖等生物学功能,介绍了黑蒜作为健康食品对人机体的积极作用,提出了今后的研究方向。
译 名：
Progress of Composition and Function of Black Garlic
作 者：
AN Dong;LI Xin-sheng;MA Chao;ZHOU Ping;GE Bang-guo;WANG Chao-chuan;MENG Xiao-feng;Jinan Fruit Research Institute,China Supply and Marketing Cooperatives;
关键词：
Composition of black garlic;;function of black garlic;;healthy food
摘 要：
We summarized main chemical composition of black garlic and biological functions of antioxidant,antiseptic, anti-aging, enhance immunity, anticancer and blood sugar regulation in this paper. Health promoting benefits of black garlic as a healthy food to human were introduced, and the direction for future research was proposed as well.
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