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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.40 no.12, 2011년, pp.1680 - 1687
This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreat...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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마늘을 열처리 혹은 고온숙성하면 어떤 장점이 있다고 보고되었는가? | Chung과 Choi(23)는 마늘의 열풍건조와 동결건조방법을 이용하여 분말마늘의 품질에 미치는 영향을 비교 분석하였고, 마늘의 품질보존을 위한 효율적인 건조방안을 모색하기 위하여 마늘의 건조 온도에 따른 기능성 성분의 변화를 조사한 연구도 있다(24). 마늘을 열처리 혹은 고온숙성 하면 마늘 특유의 독특한 맛과 향은 부드러워지며 단맛이 강해지고(25), 폴리페놀류의 함량은 증가하고 생마늘보다 항산화력이 상승하였다는 보고도 있다(26). Byun 등(27)은 다양한 용매와 산으로 추출한 마늘 추출물의 생리활성을 조사하여 마늘의 기능성 성분을 효율적으로 추출할 수 있는 방법을 연구하였다. | |
마늘의 생리활성작용으로 보고된 효능에는 무엇이 있는가? | 마늘의 생리활성작용은 항산화(6-8), 항암(6,9), 항혈전(10), 고혈압 예방 및 혈압강하(11,12), 노화방지(13), 콜레스테롤 저하(14), 동맥경화예방(15), 혈당강하(16), 간 보호 및 간 질환 치료효과(17) 등이 확인된 바 있으며, 식중독균과 같은 균의 증식을 억제하는 항균작용(18-20) 및 세포대사 저해작용(21) 등이 보고되면서 다양한 기능성 소재로 광범위하게 이용되고 있다. | |
마늘의 생리활성작용을 발현시키는 주요 물질은 무엇인가? | )은 백합(Lilliaceae)과 파속(Allium)에 속하는 인경작물로 오랜 재배 역사와 더불어 식용 및 의약품으로 널리 이용되어 왔다. 마늘의 다양한 생리활성을 발현하는 주요물질은 마늘에 함유된 함황아미노산의 일종인 alliin으로(3), allinase에 의하여 분해되어 마늘 특유의 자극성 신미성분인 allicin(diallyl thiosulfinate)을 생성하게 되고, 이때 생성된 allicin 등의 thiosulfinates 화합물이 마늘의 기능성에 가장 큰 역할을 하는 것으로 알려져 있다(4,5). |
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