天气预报 > 其他 > 煮肉时大蒜变绿是有毒吗
煮肉时大蒜变绿是有毒吗
更新时间: 2020-07-06 00:00:00  

大蒜细胞中的含有较多的含硫类生物活性物质,这些含硫化物在蒜酶的作用下,可生成硫代亚磺酸脂、丙烯基硫代亚磺酸脂、烯丙基硫代亚磺酸脂等大蒜色素的物质前身。这些物质经过一系列的反应进而生成大蒜色素。通常,最初形成的为蓝色素有叫蒜兰素;蓝色素不稳定逐渐转化为黄色素,有叫蒜黄素;两者共存使蒜呈现绿色,最后蓝色素全部转化为黄色素。这种绿色素是一种天然的花青素类色素,它不是很稳定,现在很多研究发现,大蒜的这种绿色素有很强的抗氧化能力,是一种优质的抗氧化剂。所以,食用绿色的大蒜不但无毒,还有强身健体的作用。

关键词: 大蒜 有毒

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