Hudhra e fermentuar
Allium sativum L. – Alliaceae
Hudhra e fermentuar merret nëpërmjet një procesi fermentimi, duke e ekspozuar hudhrën e freskët në nivele të larta temperature dhe lagështie, për një periudhë më të gjatë kohore. Gjatë procesit të fermentimit, brenda hudhrës ndodhin një numër i madh reaksionesh kimike (kryesisht reaksioni i Maillard-it) dhe enzimatike, të cilat rezultojnë në një ndryshim të ngjyrës së saj (nga e bardhë në të errët/të zezë), një ndryshim në shije (bëhet e ëmbël-e thartë) dhe humbet aroma karakteristike e athët. Gjithashtu, fermentimi rrit praninë e polifenoleve dhe flavonoideve, të cilat janë bartësit kryesorë të vetive antioksiduese. Për më tepër, alliina e paqëndrueshme shndërrohet në S(+)-alil Cisteinë të qëndrueshme, e cila konsiderohet substanca bioaktive më e bollshme dhe së cilës i atribuohen përfitimet e mëposhtme shëndetësore:
1. Një antioksidant i fuqishëm;
2. Parandalon proceset inflamatore (efekt anti-inflamator);
3. Përmirëson gjendjen e lipideve (zvogëlon obezitetin);
4. Mbron zemrën dhe enët e gjakut (veprim kardioprotektiv);
5. Ndikon në rigjenerimin dhe mbrojtjen e mëlçisë (efekt hepatoprotektiv);
6. Ul sheqerin në gjak (veprim hipoglicemik);
7. Frenon rritjen e qelizave tumorale (efekt antitumoral);
8. Mbron dhe rigjeneron qelizat nervore (veprim neuroprotektiv dhe neurorigjenerues);
Referencat
- Black Garlic Improves Heart Function in Patients With Coronary Heart Disease by Improving Circulating Antioxidant Levels
- The Effect of Black Garlic (Allium sativum Linn) on Cardiac and Aortic Histopathology in Experimental Studies in Obesity Rats
- Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustainedand Controlled Study
- In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
- Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
- Modulation of local and systemic immune responses by fermented garlic extract
- Immune Competence and Minimizing Susceptibility to COVID-19 and Other Immune System Threats
- Chloroform extract of aged black garlic attenuates TNF-α-induced ROS generation, VCAM-1 expression, NF-κB activation and adhesiveness for monocytes in human umbilical vein endothelial cells
- The effects of allium sativum on immunity within the scope of COVID-19 infection
- Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19
- Herbal and Natural Dietary Products: Upcoming Therapeutic Approach for Prevention and Treatment of Hepatocellular Carcinoma
- Dietary Natural Products for Prevention and Treatment of Liver Cancer
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
- Neuroprotection by spice-derived nutraceuticals: you are what you eat!
- Protective effects of functional foods against Parkinson’s disease: A narrative review on pharmacology, phytochemistry, and molecular mechanisms
- Gastroprotective effect of garlic in indomethacin induced gastric ulcer in rats
- The Protective Effect of Aged Garlic Extract on Nonsteroidal Anti-Inflammatory Drug-Induced Gastric Inflammations in Male Albino Rats
- Onion and garlic intake and the odds of benign prostatic hyperplasia
- Potential of S-Allyl Cysteine, a Major Bioactive Component of Garlic, As Hypoglycemic and Hypolipidemic Agent
- Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial
- Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus
- Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus