无副作用的大蒜
黑蒜是用新鲜生蒜，带皮在发酵箱里发酵90~120天后制成的食品，能够保留生大蒜原有成分，去除副作用。
临床应用
预防髋关节炎
Williams, Frances MK, et al. "Dietary garlic and hip osteoarthritis: evidence of a protective effect and putative mechanism of action." BMC musculoskeletal disorders 11.1 (2010): 280.
调节免疫作用
Mozaffari-Khosravi, Hassan, et al. "The effect of garlic tablet on pro-inflammatory cytokines in postmenopausal osteoporotic women: a randomized controlled clinical trial." Journal of dietary supplements 9.4 (2012): 262-271.
治疗轻微铅中毒
Kianoush, Sina, et al. "Comparison of therapeutic effects of garlic and d‐Penicillamine in patients with chronic occupational lead poisoning." Basic & clinical pharmacology & toxicology 110.5 (2012): 476-481.
抗疲劳作用
Morihara, Naoaki, et al. "Garlic as an anti‐fatigue agent." Molecular nutrition & food research 51.11 (2007): 1329-1334.
抗氧化作用
Borek, Carmia. "Antioxidant health effects of aged garlic extract." The Journal of nutrition 131.3 (2001): 1010S-1015S.
预防心脑血管疾病及老年性痴呆症
Borek, Carmia. "Garlic reduces dementia and heart-disease risk." The Journal of nutrition 136.3 (2006): 810S-812S.
治疗高血脂症
Kojuri, Javad, Amir R. Vosoughi, and Majid Akrami. "Effects of anethum graveolens and garlic on lipid profile in hyperlipidemic patients." Lipids in Health and Disease 6.1 (2007): 5.
改善脂联蛋白水平，降低脂肪储存
Gómez-Arbeláez, Diego, et al. "Aged garlic extract improves adiponectin levels in subjects with metabolic syndrome: a double-blind, placebo-controlled, randomized, crossover study." Mediators of inflammation 2013 (2013).
有助降低血压
Dhawan, Veena, and Sanjay Jain. "Garlic supplementation prevents oxidative DNA damage in essential hypertension." Molecular and cellular biochemistry 275.1-2 (2005): 85-94.
增强免疫细胞功能
Nantz, Meri P., et al. "Supplementation with aged garlic extract improves both NK and γδ-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention." Clinical Nutrition 31.3 (2012): 337-344.
预防流感病毒
Josling, Peter. "Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey." Advances in therapy 18.4 (2001): 189-193.
抗细菌和抗真菌作用
Marchese, Anna, et al. "Antifungal and antibacterial activities of allicin: A review." Trends in Food Science & Technology 52 (2016): 49-56.
有助于治疗非雄激素依赖型前列腺癌
Howard, Edward W., et al. "Garlic-derived S-allylmercaptocysteine is a novel in vivo antimetastatic agent for androgen-independent prostate cancer." Clinical cancer research 13.6 (2007): 1847-1856.
您知道吗？
大蒜素（Allicin）是葱属植物特有的一种有机硫化合物，具有广泛的药理活性，抗菌谱广，抗癌活性强。大蒜素对肝癌、胃癌、结肠癌、肺癌、前列腺癌、乳腺癌、白血病等多种肿瘤均有明显抑制作用。
Q&A
为什么要让大蒜发酵？
大蒜经过发酵后，其中的微量元素含量会较高，氨基酸的含量也较前增加，口感甜、软、糯，没有大蒜所特有的刺激性味道，同时也不会对肠胃产生不良刺激，具有较好的抗氧化功效，对于糖尿病、高血压、高血脂等慢性病有一定的食疗保健疗效。