It is not a quality of classic garlic, but a product derived from a certain process. Black garlic is fresh, raw garlic that is transformed over time through the use of little heat and moisture, in a process called the Maillard reaction. During this process, the cloves turn a distinct black color and the texture and flavor of the food also changes. It is softer, chewier and sweeter than regular raw garlic.
Its origins are unclear, but it originated in Asia long before its use became widespread. One of the reasons for its popularity is that black garlic, just like fresh raw garlic, contains antioxidants and other key nutrients that can help improve and prevent various health problems.
Thanks to its properties, this fermented food provides numerous benefits to the body. It has high concentrations of many nutrients, such as antioxidants, minerals, fiber and protein. Like fresh garlic, black garlic helps. By reducing blood pressure, it helps prevent serious health problems like blood pressure symptoms and kidney dysfunction.
Many studies show that its antioxidant properties can help fight cancer, especially colon cancer. The compounds in black garlic can also block free radicals in the body. This property reduces cell damage and may help limit the growth and possible spread of cancer cells in the body.
Its other advantages are:
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Protects the heart: reduces cholesterol and triglyceride levels, thus reducing the risk of heart disease.
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Preserves brain health: thanks to its antioxidants, it can help reduce inflammation in the body and prevent cognitive disorders such as Alzheimer’s and Parkinson’s. In addition, its consumption improves memory and other cognitive functions.
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Increased immunity: due to the presence of antioxidants, the immune system is benefited.