Its origin
Black garlic first became famous in Aomori, in northern Japan. Seawater was used to make its first production. This garlic is now very popular throughout the world, not only prized in gastronomy by great chefs for its unique flavor but also declared exceptional for its nutritional composition and health benefits.
What is black garlic?
Black garlic is a form of aged garlic obtained from raw garlic ( Allium sativum ) via the Maillard reaction at high temperature (60–90 °C) and humidity (70–90%) for a certain period of time. It has been reported that black garlic has higher contents of water-soluble antioxidant compounds, organosulfur compounds, polyphenols, volatile compounds compared to fresh garlic after heat treatment.
Its benefits
Recent studies have demonstrated that black garlic and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in the prevention of different types of diseases. Most of these benefits can be attributed to its antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, hypolipidemic, anticancer, anti-allergic, immunomodulatory, nephroprotective, cardiovascular protective, and neuroprotective properties.
The referenced article is intended to be a review providing a summary of preclinical and clinical studies of black garlic and its bioactive compounds on human health and providing strong evidence to support the therapeutic potential of black garlic consumption.
Reference :
Tanvir Ahmed and Chin-Kun Wang, Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules . 2021 Aug; 26(16): 5028. PMCID: PMC8401630 PMID: 34443625 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401630/
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