Po więcej informacji zapraszamy do sekcji:
1. Kim, J., Kang, O., Gweon, O.: Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods 5, 80–86 (2013)
2. Ae Wha Ha, Tian Ying, and Woo Kyoung Kim „The effects of black garlic (Allium satvium) extracts on lipid metabolism in rats fed a high fat diet” Nutr Res Pract. 2015 Feb; 9(1): 30–36. Published online 2015 Jan 28. doi: 4162/nrp.2015.9.1.30
3.Jae-Myung Yoo, Dai-Eun Sokand Mee Ree Kim „Anti-Allergic Action of Aged Black Garlic Extract in RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice” J Med Food. 2014 Jan 1; 17(1): 92–102. doi: 1089/jmf.2013.2927
4.Jung Hyu Shin, Chang Woo Lee, Soo Jin Oh, Jieun Yun, Moo Rim Kang, Sang-Bae Han, Heungsik Park, Jae Chul Jung, Yoon Hoo Chungand Jong Soon Kang „Hepatoprotective Effect of Aged Black Garlic Extract in Rodents” Toxicol Res. 2014 Mar; 30(1): 49–54. doi: 5487/TR.2014.30.1.049
5.-Gonzalez, A.L., Santana, R.A., Silva-Islas, C.A., Chanez-Cardenas, M.E., Santamaria, A., Maldonado, P.D.: The antioxidant mechanisms underlying the aged garlic extract- and S-allylcysteine-induced protection. Oxid Med Cell Longev 2012, 907162 (2012)
6.Sato, E., Kohno, M., Niwano, Y.:Increased level of tetrahydro-beta-carboline derivatives in short-term fermented garlic. Plant Foods Hum Nutr 61, 175–178 (2006)
7.Lee, H.-S.; Yang, S.-T.; Ryu, B.-H.: Effects of aged black garlic extract on lipid improvement in rats fed with high fat-cholesterol diet. J. Life Sci.21, 884–892 (2011)
8.Jung, Y., Lee, S., Lee, D., You, M., Chung, I., Cheon, W., Kwon, Y., Lee, Y., Ku, S.:Fermented garlic protects diabetic, obese mice when fed a high-fat diet byantioxidant effects.Nutrition Research 31, 387-396 (2011)