Black garlic is a traditional delicacy. It is one of the normal delicacies made with garlic, not rotten food. It has been used for medicine in some areas. This is also inseparable from the nutritional value of black garlic itself. The fermentation process of garlic is called the Merad reaction. It is the product of fermentation of common garlic at specific temperatures and humidity. It is sweeter than regular garlic. We can use it to make garlic bread, garlic pasta, etc.
Black garlic is produced using a method that is close to caramelization. Unlike the fermentation of daily food, the fermentation process uses microorganisms such as bacteria to carry out reactions. Black garlic undergoes a rapid aging process in a special environment and temperature. Typically, garlic is heated at high humidity at 140° to 190°F for 30 days. The garlic seems to soften and darken.
Black garlic health benefits
Regulate blood sugar
In experiments on mice, black garlic extract has been shown to lower cholesterol and regulate blood sugar. The antioxidants in black garlic are also beneficial in reducing complications caused by high blood sugar.
High antioxidant content
We all know that antioxidants have a good preventive effect on cancer and some inflammatory diseases. One of the advantages of common garlic is its high antioxidant content, which protects our heart and lowers cholesterol and blood fats. Black garlic produces 2-3 times more antioxidants than regular garlic during the fermentation process. It can be seen that black garlic also has the same protective effect. Its antioxidant properties are not only good for the heart, but are also beneficial in fighting cancer and reducing cell canceration. This is mainly through the compounds in black garlic blocking free radicals in the body and reducing the spread of cancer cells.
Protect brain health
Black garlic helps prevent Alzheimer's disease and helps soften blood vessels in the heart and brain. Black garlic can also help improve memory.
Protect the liver
The antioxidants in black garlic can reduce alanine aminotransferase (ALT) and aspartate aminotransferase (AST), effectively reducing damage to the liver caused by chemicals, drugs, etc.
High nutritional value
Black garlic contains small amounts of allicin compared to regular garlic. However, it contains high amounts of antioxidants, phytonutrients, and amino acids. At the same time, black garlic contains vitamins C, B, folic acid, calcium, phosphorus, magnesium, manganese, iron, and zinc. And it’s low in calories and zero fat. We don’t have to worry about burdening our bodies when we eat.
