A New Functional Food: Black (Fermented) Garlic

Year 2023, , 1 - 5, 31.03.2023

İhsan Güngör Şat Halil İbrahim Binici

https://doi.org/10.5152/FSER.2023.1222772

Abstract

Vegetables are important compounds that are placed in the human nourishment. The consumption of raw garlic (Allium sativum L.) which belongs to the genus Allium is limited due to its unique characteristic taste and smell. Studies in recent years have focused on removing the aftertaste an smell of raw garlic. The odor left by garlic after eating on studies have focused on conducted eliminating the in last years. Black garlic is one of the products produced to eliminate the smell of garlic. Black garlic is a functional food product obtained by fermenting white garlic under suitable temperature and humidity conditions. Thus, the undesirable taste and odor of garlic is eliminated, and there are positive developments in nutritional value. Black garlic has shown a positive effect against many diseases such as cancer, diabetes, obesity, and cardiovascular diseases, and it also has antiallergic and antimicrobial effects. Although this product, which is new in most countries, is not known much in our country, its consumption is quite limited. In this review, general information about black garlic such as composition and effects on human health is given.

Keywords

Black garlic, functional food, garlic

Fonksiyonel Yeni Bir Gıda: Siyah (Fermente) Sarımsak

Abstract

Sebzeler insan beslenmesinde yer alan önemli bileşiklerdir. Allium cinsine ait olan sarımsağın (Allium sativum L.) kendine has karakteristik tat ve kokusu nedeniyle çiğ olarak tüketimi oldukça sınırlıdır. Son yıllarda yapılan çalışmalar sarımsağın yenildikten sonra bırakmış olduğu kokunun uzaklaştırılması üzerine odaklanmıştır. Sarımsağın kokusunun giderilmesi amacıyla üretilen ürünlerden biri de siyah sarımsaktır. Siyah sarımsak; beyaz sarımsağın uygun sıcaklık ve nem koşullarında fermente edilmesiyle elde edilen fonksiyonel bir gıda ürünüdür. Böylece sarımsaktaki istenmeyen tat ve koku giderilmekte ve besin değerinde olumlu gelişmeler söz konusu olmaktadır. Yapılan çalışmalar siyah sarımsağın antialerjik ve antimikrobiyal etkisinin yanısıra kanser, diyabet, obezite, kardiyovasküler hastalıklar gibi birçok hastalığa karşı olumlu etki gösterdiğini belirtmektedir. Çoğu ülkede yeni olan bu ürün ülkemizde çok fazla bilinmemekle birlikte tüketimi de oldukça sınırlıdır. Bu derlemede siyah sarımsağın üretimi, bileşimi ve insan sağlığı üzerine etkileri hakkında genel bilgi verilmiştir.

Keywords

Sarımsak, siyah sarımsak, fonksiyonel gıda

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