A na-eme mmanya mmanya niile site n'itinye isi iyi carbohydrate n'ime mmanya. "Acetobacter" Nje bacteria na-atụgharị mmanya na-aba n'anya ka ọ bụrụ acetic acid.
Kedu ka esi eme mmanya mmanya uhie uhie?
A na-eme ya site n'ịgba mmanya na-acha uhie uhie, na-agbaze na karama. A na-edobe ya tupu ịkwanye karama iji belata ogo ekpomeekpo.
Uru nri nke mmanya mmanya uhie uhie
ọtụtụ mmadụ mmanya uhie uhieỌ na-ahụ na ọ na-agbaze ma ọ bụ acidic nke na ọ gaghị eri ya naanị ya. mmanya uhie uhieA na-ejikọta ya na ihe ndị ọzọ, dị ka mmanụ oliv na mgbakwasa salad.
100 gram mmanya uhie uhieIhe oriri ya bụ nke a:
Calories: 6
Protein: gram 0
Abụba: 0 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Ọ bụ ezie na ọ bụghị ezigbo isi iyi nke protein, abụba, carbohydrates ma ọ bụ eriri, mmanya uhie uhienwere obere micronutrients, gụnyere:
potassium
sodium
Enwere ọtụtụ ogige ndị ọzọ na mmanya mmanya na-acha ọbara ọbara nke bara uru maka ahụike zuru oke. Ndị a;
Acetic acid
Dị ka nits ndị ọzọ mmanya uhie uhie O nwekwara acetic acid. A makwaara dị ka ethanoic acid, ọ na-esite na gbaa ụka ethanol site na acetobacteraceae (bacteria na ezinụlọ acetic acid). O nwere ụfọdụ uru ahụike egosipụtara.
Polyphenols
mmanya uhie uhieNwere ogige polyphenolic dị ka flavonoids na phenolic acid. Ndị a antioxidants nrụgide oxidativeNa-enyere aka ịlụso ọrịa ọgụ ọgụ ma belata mbufụt.
Kedu uru bara uru nke mmanya mmanya uhie uhie?
Nwere ike belata ọkwa shuga dị n'ọbara
mmanya uhie uhieIhe acetic acid dị na mmanya mmanya na mmanya ndị ọzọ nwere ike inye aka belata ọkwa shuga dị n'ọbara.
Ọ na-ebelata mgbari nke carbohydrates ma na-abawanye nnabata nke glucose, ụdị shuga, nke na-eme ka glucose dị ntakịrị na-etolite n'ọbara.
Nnyocha e mere na ndị okenye nwere nguzogide insulin chọpụtara na ịṅụ 2 tablespoons (30 ml) nke mmanya tupu nri nwere carbohydrate belatara shuga ọbara site na 64% ma mụbaa mmetụta insulin site na 34%, ma e jiri ya tụnyere otu placebo.
Mgbe a na-eji eme nri ụfọdụ mmanya uhie uhie nwere ike belata glycemic index (GI) nke nri ndị a. GI bụ usoro ọkwa nke na-egosi oke nri na-ebuli shuga dị n'ọbara.
Otu nnyocha kwuru na pickles emere mmanya kama kukumba wedara GI nri karịa 30%.
Na-echebe akpụkpọ ahụ
mmanya uhie uhieO nwere antioxidants nke nwere ike ịlụso nje bacteria ọgụ na mmebi akpụkpọ ahụ. Ndị a bụ pigmenti na-enye mkpụrụ osisi na akwụkwọ nri ha acha anụnụ anụnụ, ọbara ọbara na odo odo. anthocyaninsd.
Ọmụmụ tube ule mmanya uhie uhiekpebisiri ike na ọdịnaya anthocyanin nke mmanya na-adabere n'ụdị na àgwà nke mmanya na-acha uhie uhie ejiri mee ya.
mmanya uhie uhie ihe antioxidant nke nwekwara ike ịlụso ọrịa kansa anụ ahụ ọgụ dị ka melanoma Resveratrol O nwere.
Dịka ọmụmaatụ, otu nnyocha nyocha tube chọpụtara na resveratrol gburu mkpụrụ ndụ cancer akpụkpọ anụ ma mee ka mkpụrụ ndụ cancer ọhụrụ kwụsị ngwa ngwa.
Na mgbakwunye, mmanya uhie uhieIhe acetic acid dị na ya nwere ike ịlụso ọrịa anụ ahụ ọgụ. A na-eji acetic acid mee ọgwụ ihe karịrị afọ 6.000 iji gwọọ ọnya, obi, ntị na ọrịa urinary tract.
N'ime nyocha-tube nyocha, a chọpụtara na acetic acid bụ ihe na-ebutekarị ọrịa na ndị ọrịa ọkụ. Acinetobacter baumannii gbochiri uto nke nje bacteria dị ka
Agbanyeghị, achọrọ nyocha ọzọ iji chọpụta ihe kacha mma maka mmanya mmanya maka nlekọta anụ ahụ.
A ga-eji mmiri gbanye ụdị mmanya ọ bụla iji belata acidity ya tupu etinye ya na akpụkpọ ahụ, n'ihi na mmanya na-enweghị isi nwere ike ịkpasu iwe ma ọ bụ ọbụna ọkụ.
Ọ nwere ike inye aka belata ibu
mmanya uhie uhieAcetic acid dị na ya nwere ike ịkwado mbelata ibu.
E gosila acetic acid iji belata nchekwa abụba, mee ka abụba na-ere ọkụ, ma belata agụụ.
Ihe ọzọ bụ na ọ na-edobe nri na afọ ogologo oge. Nke a bụ hormone agụụ nke nwere ike igbochi iribiga ihe ókè. ghrelinna-egbu oge ntọhapụ ya.
N'otu nnyocha, ndị okenye buru ibu na-aṅụ mmanya 15ml na mmanya 30ml, 0ml, ma ọ bụ 500ml kwa ụbọchị. Mgbe izu iri na abụọ gachara, ndị otu mmanya mmanya nwere oke ibu dị ala na abụba dị n'ime obere karịa ndị otu njikwa.
N'ọmụmụ ihe ọzọ na mmadụ 12, ndị riri nnukwu mmanya mmanya na acetic acid n'akụkụ nri ụtụtụ nke achịcha ọka wit na-ekwu na ụbara satiety ma e jiri ya tụnyere ndị na-eri obere mmanya acetic.
Bara uru maka mgbaze
N'akụkọ ihe mere eme, ndị mmadụ ejirila ụdị mmanya dị iche iche mee ihe dị ka ọgwụgwọ maka ọrịa mgbari nri.
Karịsịa, a na-ekwu na mmanya na-aba n'anya na-eri nri nri nri site n'ime ka afọ dịkwuo acidic.
Echiche dị n'azụ nke a bụ na maka ndị nwere obere afọ acid, ọ nwere ike inye aka na okwu ndị dị ka nrekasi obi na mgbakasị ahụ.
Ọ bụ ezie na e nwere ọtụtụ akụkọ ifo banyere nke a, ntakịrị n'ime ụzọ nyocha dị n'ụzọ, n'ihi ya, ọ dịghị ọtụtụ ihe àmà na-aga n'ihu.
N'akụkụ dị mma, raw na unpasteurized mmanya uhie uhienwere ọnụ ọgụgụ buru ibu nke nje bacteria probiotic.
Probiotics na-enyere aka ịbawanye ma melite ọnụ ọgụgụ nke microbiome gut, nke na-enyere aka n'ikike ya ịgbari nri osisi.
Na-enye antioxidants dị ike
mmanya uhie uhieMmanya na-acha uhie uhie, nke bụ isi akụkụ nke mmanya na-acha ọbara ọbara, nwere polyphenol antioxidants dị ike, gụnyere resveratrol. Mmanya uhie nwekwara pigmenti antioxidant a na-akpọ anthocyanins.
Antioxidants na-egbochi mmebi cellular nke mkpụrụ ndụ ndị a maara dị ka free radicals kpatara nke nwere ike ibute ọrịa na-adịghị ala ala dịka ọrịa kansa, ọrịa shuga na ọrịa obi.
A na-ahụ antioxidants dị na mmanya uhie na mmanya mmanya, n'agbanyeghị na ọ dị ntakịrị. Usoro ịgba ụka nwere ike ibelata ọdịnaya anthocyanin site na 91%.
Na-akwado ahụike obi
mmanya uhie uhie nwere ike melite ahụike obi.
Acetic acid na resveratrol nwere ike inye aka gbochie mkpụkọ ọbara na mbelata cholesterol, mbufụt na ọbara mgbali.
Ọ bụ ezie na ọtụtụ ọmụmụ enyochala mmanya na-acha ọbara ọbara, mmanya nwere otu antioxidants - naanị na obere ntakịrị.
Nnyocha nke izu 60 na ndị okenye 4 nwere ọbara mgbali elu chọpụtara na ịṅụ mmanya na-acha ọbara ọbara na-ebelata ọbara mgbali elu ma e jiri ya tụnyere mkpụrụ vaịn, nke na-enweghị mmetụta ọ bụla.
mmanya uhie uhiePolyphenols dị ka resveratrol na-eme ka arịa ọbara dị jụụ ma na-abawanye ụba nke calcium na sel, nke na-eme ka mgbasa ozi dịkwuo mma ma na-ebelata ọbara mgbali.
Acetic acid nwere ike inwe mmetụta yiri nke ahụ. Ihe omumu ihe omumu na-egosi na acetic acid na-ebelata ọbara mgbali site n'ịba ụba calcium absorption na mgbanwe homonụ nke na-achịkwa ọbara mgbali, yana nguzozi nke mmiri na electrolyte.
Otu nnyocha gosiri na ụmụ oke na-enye acetic acid ma ọ bụ mmanya mmanya nwere mbelata dị ukwuu n'ọbara mgbali elu ma e jiri ya tụnyere ụmụ oke na-enye naanị mmiri.
Ọzọkwa, ọkwa dị elu nke ma acetic acid na resveratrol nwere ike belata triglycerides na cholesterol, bụ ndị nwere ike ibute ọrịa obi.
E gosiputara acetic acid na-ebelata mkpokọta cholesterol na triglycerides na oke. Ọgwụ dị elu belatara LDL (ọjọọ) cholesterol na oke bekee na-eri nri cholesterol dị elu.
Na-egosi ihe mgbochi microbial
mmanya uhie uhieAkụkụ ọzọ dị mma nke mmanya na mmanya niile bụ na o nwere ihe mgbochi microbial dị ka mmanụ aki oyibo.
Enwere ụdị ọrịa nje na-ebute nri dị iche iche nwere ike ịkpata nnukwu nsogbu ahụike na ọrịa. Ndị a;
- Clostridium botulinum
- ngwugwu
- Listeria
- Salmonella
- Staphylococcus
Nnyocha e mere na acetic acid na-egosi na ọ na-arụ ọrụ nke ọma n'igbochi nsị nri nje na igbu nje bacteria na-emerụ ahụ.
E nwere ọbụna ihe àmà na-egosi na acetic acid pụrụ igbu ọrịa ndị na-eguzogide ọgwụ.
Ebee ka eji Red Wine mmanya?
mmanya uhie uhie A na-eji ya esi nri, mana o nwekwara ngwa ndị ọzọ. A na-ahọrọkarị ya dị ka mgbakwasa salad. Ọ na-ejikọta nke ọma na nri dị ka anụ ehi na akwụkwọ nri.
Ebe a na-ejikarị mmanya ọcha eme ihe maka nhicha ụlọ. mmanya uhie uhie họọrọ maka nlekọta onwe onye. Ọmụmaatụ, mmanya uhie uhieỊ nwere ike ịgbanye ya na mmiri na nha nke 1: 2 ma jiri ya dị ka tonic ihu.
Na mgbakwunye, ụlọ ịsa ahụ gịEpsom nnu na 2-3 tablespoons (30-45 ml) na lavender mmanya uhie uhie Ịtinye ya na akpụkpọ ahụ na-eme ka akpụkpọ ahụ dị jụụ.
Kedu ihe ọjọọ nke mmanya mmanya uhie uhie?
Oke oriri nwere ụfọdụ ọghọm. Dịka ọmụmaatụ, ịṅụbiga mmanya ókè na-eme ka mgbaàmà mgbari nri dị ka ọgbụgbọ, afọ ntachi, na nrekasi obi.
O nwekwara ike imetụta ọrụ ụfọdụ ọbara mgbali elu na ọgwụ obi site n'ibelata ọkwa potassium, nke nwere ike ibelata ọbara mgbali.
Na mgbakwunye, ihe ngwọta acidic dị ka mmanya mmanya nwere ike imebi enamel eze, yabụ sachaa ọnụ gị na mmiri mgbe ị risịrị nri ma ọ bụ ihe ọṅụṅụ nwere mmanya.
N'ihi ya;
Mmanya mmanya na-acha uhie uhie nwere ọtụtụ uru dị ka ibelata shuga ọbara, ịchịkwa ọbara mgbali na cholesterol. O nwekwara otutu antioxidants ka esitere na mmanya uhie.
Ọ dị mma ịṅụ mmanya ma ọ bụ iji mmanya a mee ihe n'ụzọ kwesịrị ekwesị, ma ọ nwere ike imerụ ahụ ma ọ bụrụ na ejiri ya ma ọ bụ ọgwụ ụfọdụ.
