Black Garlic is good for your health

Several clinical studies have confirmed the usefulness of black garlic in promoting health. It has been found that the concentration of antioxidants in black garlic is much higher than in fresh garlic and it could be therefore more effective in preventing illnesses (Bae et al., 2014).

Black garlic extracts show anti-allergic, anti-diabetes, anti-inflammatory and cholesterol-lowering effect (Choi et al., 2014).

During controlled clinical experiments within 12 weeks it became evident that when one group consumed regular garlic, the second group black garlic and the third group placebo in addition to their food, then those who ate black garlic showed improved lipid profile of the blood through the effectively increased concentration of high density lipoprotein (Jung et al., 2014). The immunostimulatory activity of black garlic was also tested. Black garlic extract turned out to be more effective in stimulating immune-processes, especially for those that affect the growth and regeneration intensity of defense cells (Purev et al., 2012). The anticarcinogenic effect of black garlic has been studied mainly in case of intestinal and stomach cancer. In both cases black garlic showed positive effects, stimulating apoptosis in cancer cells and cell cycle stopping (Dong et al., 2014; Wang et al., 2012).

High antioxidant level

Black garlic`s antioxidant level is much higher than in regular garlic. According to Vokk et al. the difference in antioxidant level in fresh and black garlic could be 2 to 80 times depending on the nature of the treatment process and the region of origin of garlics. Typical antioxidative compounds in garlic are phenolic compounds including flavonoids, and sulfur-containing compounds such as diallyl sulfide, trisulphides and SAC (Bae et al., 2014). S-allyl cysteine, which is a bioactive compound, has the highest concentration and has the potential for use for medical purposes thanks to its anti-carcinogenic and hepato-toxic properties. However, the temperatures, at which the highest concentration of SAC has been observed do not coincide with the temperatures of highest antioxidant activity (Bae et al., 2014). Hence, other active components can be related to the general antioxidant level of black garlic as well. Many other studies have shown the relationship between the products of non-enzymatic browning reactions and antioxidant activity through a hydrogen atom donation in discontinuation of chain formation of free radicals (Manzocco, 2000). Altogether the research show that the high antioxidant level of black garlic is related to many different compounds.

*The information in this site is a historical overview about the use, methods and beliefs about garlic. This is not a health statement and Must Küüslauk OÜ neither claims nor disproves that eating garlic provides the aforementioned effects. Eating garlic is not a substitute for a varied diet nor medications prescribed by your doctor.