Life for Ly Son garlic

The research team at the Military Medical Academy chaired by Dr. Vu Binh Duong has successfully carried out the project 'Study on fermentation to create black garlic from Ly Son garlic and evaluate the biological effects of the product' , aimed at increase the value of commercial application of black garlic , contribute to the care of community health and help garlic growers get a worthy income like Korean, Japanese and Singaporean farmers . when black garlic is used universally Turn as nutritious food.

Quarter but poor application

Dr. Vu Binh Duong said that some recent studies have discovered more uses of garlic such as inhibiting, destroying cancer cells, lowering blood pressure, reducing blood cholesterol, preventing cardiovascular collapse, inhibiting the release of Growth of pathogenic microorganisms . 'However, the inherent disadvantage of garlic is the unpleasant odor caused by sulfur compounds. To overcome this drawback, Japanese and Korean scientists have naturally fermented fresh garlic to produce black garlic with great success, both overcoming the unpleasant smell of garlic and increasing the anti- Oxidation of black garlic has increased many times, making black garlic work as a special medicine: anti-oxidation, anti-aging, cancer prevention, incurable diseases . ' , Dr. Duong said.

Vietnam has many precious endemic garlic species such as Ly Son garlic, Phan Rang garlic . Ly Son garlic has been included in the national product list but like other types of garlic, can only be used in fresh form. but there are no high-value applications.

Black garlic is being studied by many countries in pharmaceutical industry, functional food . (Photo: Linh An)

Outstanding biological effects of black garlic

By natural fermentation (10kg scale / batch), fresh garlic has been transformed into a black garlic (black garlic, fermented garlic) by TS research team.'This product is black, no or almost no unpleasant taste, sweet taste like fruits, just peel off the outer shell is edible. Black garlic can be preserved for a long time , 'said Dr. Duong.

During the fermentation process, there is a reaction to convert sulfur-containing compounds such as methionine, cysteine, methanethiol . into new sulfur-containing compounds capable of water-soluble such as S-allyl-L-cysteine, Alliin, ISOalliin, Methionine, Cycloalliin, derivatives of Cysteine, derivatives of Tetrahydro-car-carboline. These are very important compounds that increase the effect of black garlic products obtained. In addition, after natural fermentation, Carbohydrate content increased from 28.7% (in fresh garlic) to 47.9% (in black garlic), which explains why black garlic has a sweet taste of the fruit. tree.

In addition to common garlic-like effects, black garlic also has very precious effects. Studies on the biological effects of black garlic show that the organic, derivative sulfur compounds of Tetrahydro-β-carboline are formed from fermentation with strong activity, free radical removal and process inhibition. Peroxidation of lipids is higher than regular garlic. Dr. Duong said: 'The research results show that black garlic extract has strong resistance against tumor cells, so it is effective in preventing and supporting cancer treatment. The mechanism of action of black garlic is not by directly poisoning the cell but through the pathway to stimulate the immune response, eliminating the ability of tumor cells' metastasis.

The study also showed that black garlic rich in S-allyl-L-cysteine ​​reduces the development of colon tumors and unusual hidden spots, the earliest clinical signs of colon cancer. Research results also show that black garlic has a chemopreventive effect on cancer-causing agents by inhibiting tumor cell replication. In addition, black garlic also works to regulate blood sugar.'Thus, the black garlic produced after fermentation has far more biological effects than regular garlic,' said Dr. Duong.

Many promise commercial applications

Dr. Duong said that currently in the world, black garlic has been widely used not only as food but also as anti-oxidant, immune enhancer, cancer treatment support. Bottled black garlic drinks and other preparations (high black garlic, soft black garlic capsules .) have been widely circulated in Japan, Korea, China, Singapore . favored by people. Thanks to pleasant taste, it also has the effect of protecting health, reducing fatigue, increasing resistance, improving atherosclerosis, high blood pressure, improving gastrointestinal and intestinal function, preventing cancer, cardiovascular, diabetes .

From the research results, the research team has proposed to formulate a project to produce, test and manufacture black garlic products. First is a soft black garlic capsule, black garlic drink . to market. If the effect is good, it will increase the scale of production and technology transfer for individuals, organized right at Ly Son garlic growing area.'The results of this study show that black garlic products in general and Ly Son black garlic in particular are really precious products to care for community health of the 21st century , 'said Dr. Duong.