Why does vinegar-soaked garlic turn green?

Life always brings us many surprises, and the same goes for diet. It not only fills our stomachs, but also allows us to greatly improve diseases through diet. Garlic soaked in vinegar is a side dish that we often eat, and it has many functions. It can not only effectively relieve high blood pressure but also help us treat onychomycosis. However, many of us will find that garlic soaked in vinegar is green. Let’s understand why garlic soaked in vinegar turns green.

Green pigment is produced during the process of garlic being soaked in vinegar and turning green. 1. Many families in my country have the tradition of making "Laba Garlic". In the twelfth lunar month, the garlic is peeled, washed, and peeled, and rice vinegar is poured into the jar. The jar is sealed and opened on New Year's Eve to make the green and garlic-flavored "Laba Garlic". The production process of "Laba Garlic" does not involve sunlight, and the green color produced is not chlorophyll, but garlic green pigment. 2. Whether it is traditional processed garlic products, such as Laba garlic, sugar garlic, etc., or modern processed garlic products, such as garlic powder, garlic slices, garlic juice, garlic paste, garlic essential oil, etc., it is inevitable to face the problem of greening of garlic during processing. If you want to control and reasonably use garlic green pigment products, you must first understand the mechanism of garlic greening. 3. Through recent research, the research team discovered that the green pigment of "Laba Garlic" is actually composed of a blue pigment that is generated first and a yellow pigment that is generated later. The transformation process of producing pigments is that alliin is produced first and then converted into allicin. The production time of allicin is very short and it is converted into allicin. During the garlic processing process, there have been reports both at home and abroad that the garlic paste turns green. The green pigment produced is not the common chlorophyll, but the same green pigment component as the traditional Chinese food "Laba Garlic". 4. From the analysis of material changes, the bioactive substances in garlic cells, such as thioaliphatic cysteine ​​sulfoxide and thioallylcysteine ​​sulfoxide, generate thiosulfinate, allylthiosulfinate and allylthiosulfinate under the action of alliinase, which serve as the precursors of garlic pigment substances and further cause the garlic to turn green. 5. Low temperature is the condition for breaking garlic dormancy, activating allinase, and causing greening. γ-Glutamyltransferase is essential in the pigment formation process. The formation of the green pigment of "Laba Garlic" has certain similarities with the red change of onions. When allyl and propenyl sulfide oxides exist at the same time, green change occurs. When propenyl sulfide oxide exists but not allyl sulfide oxide, red change occurs.

By understanding why vinegar-soaked garlic turns green, we have fewer worries. The method of making vinegar-soaked garlic is relatively simple, and it has many functions and is good for our body. If there are patients with high blood pressure or onychomycosis in our family, we can often make some vinegar-soaked garlic. Compared with drugs, it has no side effects on our body.