CAJ | 학술논문

黑蒜是兴起于21世纪初的一种以药食植物大蒜为原料经生物发酵而加工成的新型健康食材。与生大蒜相比，黑蒜在口感、营养成分方面都发生了巨大的改变；在药食保健功能方面比生大蒜具有大幅度提高。通过生物发酵技术将大蒜从传统的摄入量受限的调味品成功转化为可随身携带的休闲型保健食品，使大蒜的原有药食功能得以大幅提升，对人类健康具有重要贡献。就黑蒜的强抗氧化性、延缓衰老、预防癌症、强力杀菌、降低血糖、降血脂、预防心脑疾病、保肝强精等药食功效的研究进展进行论述。
흑산시흥기우21세기초적일충이약식식물대산위원료경생물발효이가공성적신형건강식재。여생대산상비，흑산재구감、영양성분방면도발생료거대적개변；재약식보건공능방면비생대산구유대폭도제고。통과생물발효기술장대산종전통적섭입량수한적조미품성공전화위가수신휴대적휴한형보건식품，사대산적원유약식공능득이대폭제승，대인류건강구유중요공헌。취흑산적강항양화성、연완쇠로、예방암증、강력살균、강저혈당、강혈지、예방심뇌질병、보간강정등약식공효적연구진전진행논술。
Black garlic is a new-type healthy material rose in early 21st century,which is processed by microbial fermentation with edible and medicinal plant garlic as the raw material.Compared with raw garlic,black garlic has undergone tremendous change in taste and nutritional components;in the aspects of medicinal and edible health care functions, black garlic has great improvement. To transform garlic from the traditional limited condiment intake to leisure-type healthy food successfully through biological fermentation technology,which has improved the medicinal and edible functions of garlic and has important contribution to human health.The medicinal and edible functions such as strong anti-oxidation, anti-aging, preventing cancer, strong sterilization, reducing blood sugar, reducing blood fat,preventing cardio-cerebral diseases,protecting liver,enriching essence and so on of black garlic are summarized.