Garlic is a unique vegetable due to its strong aroma, lengthy history, and numerous "efficacy" legends. Black garlic, which has the benefits of "reducing blood fat, lowering blood pressure, lowering blood sugar, relaxing blood vessels, promoting sleep, and improving constipation," has recently emerged on the sparkling market of all types of garlic products. as well as additional effects like "anti-cancer." What is black garlic, exactly? Has it got such a strong function, really?
What is black garlic extract?
Black garlic evolved from regular garlic after fermenting for 60 to 90 days in an environment with high temperatures and high humidity. Black garlic, in contrast to regular garlic, lacks the strong flavor of garlic, so even if you consume some, you won't smell bad afterwards. Additionally, the pickling procedure enhances the sugar content of black garlic seeds, and the flavor is similar to that of regular preserved fruits. Fermented black garlic has a higher nutritional value than regular white garlic. Nevertheless, a lot of people like the flavor and texture of black garlic.
What substances appear in the process from garlic to black garlic?
Black garlic has a water content of 53.6 grams per 100 grams of food, 1100 KJ of calories, 41.4 grams of sugar, 10.4 grams of protein, 5.1 grams of fat, 13 mg of calcium, 2.1 mg of iron, 52 mg of magnesium, 36 mg of sodium, 930 mg of potassium, 1.4 mg of zinc, 10.726 mg of vitamin B6, 0.126 mg of vitamin B2, 10.048 mg of niacin, etc. It has 39 times the antioxidant and anti-aging power of regular garlic. Additionally, selenium, an inorganic nutrient, has the ability to significantly reduce active oxygen, which is the cause of many lifestyle disorders.
The taste of black garlic
Black garlic does not have the distinctive scent of raw garlic after consumption, and it does not adversely irritate the stomach. It is as soft as jelly after consumption.
Benefits of black garlic Extract
1. Strong antioxidant capacity
Oxidation is the primary cause of human aging, and black garlic's high antioxidant properties are the primary factor in its ability to generate beneficial effects on a variety of illnesses. It is also very beneficial for illnesses that will reduce the body's capacity for several functions. health care services. Anti-aging and antioxidant power of garlic is 39 times greater than in regular garlic.
2. Enhance immunity
The fat-soluble volatile oil in black garlic has the ability to greatly improve macrophage phagocytosis and boost the immune system. Allicin has the ability to activate the glycolipid-based cell membrane, which can increase its permeability, boost cell metabolism, increase vitality, and boost the body's immune system. The amino acids lysine and serine and the antioxidant vitamin C all work to strengthen the immune system. Black garlic contains zinc, which helps the body's immunity and takes part in hormone synthesis.
3. Powerful regulation of blood sugar levels
Black garlic extract can influence how the liver makes glycogen, which in turn lowers hepatic blood sugar levels and raises plasma insulin levels. Allicin is one of them and can lower a person's normal blood sugar level. S-methyl cysteine sulfoxide and S-allyl cysteine sulfoxide are also present in black garlic. This sulfide can prevent insulin damage, block the G-6 -P enzyme NADPH, and have hypoglycemic effects.
Black garlic's appeal is due less to a change in flavor and taste than it is to its status as a "functional food." Garlic contains a variety of antioxidants, including Sallyl cysteine and other polyphenolic chemicals. Studies reveal that these compounds are significantly more abundant or more active when fresh garlic is transformed into black garlic. When fresh garlic is heated for an extended period of time, some of these active components that are tightly coupled to other compounds are liberated. Second, fresh garlic contains certain enzymes that lessen or stop the activity of these chemicals. These enzymes become inactive during the creation of black garlic extract, which increases the activity of the other ingredients.
