White-garlic converts to black garlic in a month’s process, after fermenting in controlled heat between 65-80 C° and humidity between 70-80%. This curing process called Maillard process; it converts white-garlic to a darker, jelly-like textured and practically odorless element. This also changes its chemical nature and its overall potency.
Nutritional benefits of black garlic
The benefits of garlic are immense due to the presence of various types of phytochemicals. This positively benefits in more than 150 diseases. Black garlic inherits most of the properties of white garlic but nutritionally this has much higher contents. Black garlic is high on allicin. The enzyme alliinase converts alliin into allicin when a fresh garlic chopped. This is what gives garlic a distinct aroma. The beneficial allicin is unstable and changes into a series of other sulfur-containing compounds.
Black garlic according to the researchers is about twice as powerful as the white-garlic. Black garlic has more stable and odorless allicin in greater quantity. Allicin is a very effective antibiotic and eliminates the bodies that resist antibiotics. That way, black garlic is a more effective weapon than white garlic to fight antibodies. Black garlic adds up to other compounds such as water-soluble S-allyl cysteine (SAC). It is a powerful antioxidant, as it absorbs easily and has less toxicity than other compounds, naturally found in garlic.
Good heart support
The properties of the conventional white-Garlic are no less, but Black Garlic has gained more popularity recently. Black garlic is rich in amino acids phyto-compounds, and antioxidants. These nutrients are vital in restoring overall health issues, especially the heart. It supports the heart to function normally. It has the abundance of manganese, calcium, phosphorus, selenium, and vitamins B6 and C, which are beneficial for the bones and the thyroid. Black garlic improves circulation and cardiovascular health by eliminating clotting, checks plaque, improves lipids, and controls the blood pressure.
General benefits of black-garlic
- Body cleanser- Black garlic is an effective cleanser of lead, mercury, arsenic, and cadmium types of heavy metals.
- Reduces inflammation
- Reduces osteoporosis
- Boosts immunity in the body
Black Garlic has potentially high antibacterial, antifungal, antiviral, and anti-parasitic properties. It checks the proliferation process of 14 kinds of cancer cells of the brain, lung, breast, and pancreas. This speeds up the repairing process of DNA to control cancer.
Protection from free radicals
It has the tremendous level of antioxidants that protects from the free radicals that are damaging to the body cells that include the cells that cause heart diseases. Therefore, black garlic is good for the chronic diseases such as heart disease, Alzheimer disease, circulatory problems, and rheumatoid arthritis.
The powerful antioxidants in black garlic protect the cells that could degenerate because of the free radicals. The disease-protected cells slow down the aging process considerably.
Black garlic should be the regular part of the diet plan for its enormous benefits. As black garlic contains immense antioxidant properties to promote good health and slow down the aging process.