张正海,董艳,姬妍茹

• 1:黑龙江省科学院大庆分院

摘要(Abstract)：

大蒜(Allium sativum L.)为百合科葱属草本植物的地下鳞茎，作为日常生活中必不可少的调味品用途广泛。但大蒜具有强烈的蒜臭味及食用后口臭残留时间长的特点，让人难以接受。大蒜可以通过热加工变成略带甜味的黑蒜，且抗氧化、免疫调节活性得到增强。文章总结了黑蒜的抗氧化活性成分、体内外抗氧化以及增强机体免疫力、抗炎、抗过敏作用，重点介绍了黑蒜通过提高抗氧化酶活性、清除自由基在延缓衰老、改善认知、抗辐射、保肝护肝等方面的功效和机制。

关键词(KeyWords)： 黑蒜;抗氧化;免疫力;抗炎;抗过敏

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省科学院学科领域创新能力提升专项计划子课题(XKLY2018DQ01-3);黑龙江省科学院青年基金面上项目(CXMS2019DQ03)

作者(Author): 张正海,董艳,姬妍茹

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