Contents
- 1 Health benefits of black garlic
- 1.1 What is black garlic?
- 1.2 Where is black garlic consumed?
- 1.3 Obtaining: How to make black garlic?
- 1.4 What properties does black garlic have?
- 1.5 Composition of black garlic: Medicinal principles
- 1.6 Medicinal properties of black garlic
- 1.7 Uses and benefits of black garlic
- 1.8 Is black garlic better than raw garlic?
Health benefits of black garlic
What is black garlic?
Black garlic or aged garlic is a preparation made from garlic (Allium sativum L.). After an aging process, the result is the characteristic black color of garlic heads and cloves, and a higher concentration of the medicinal components of garlic, which increases its health benefits.
In Spanish it is called Ajo negro o ajo envejecido.
Where is black garlic consumed?
One of the production areas of this supplement is Aomori (Japan). Asians use black garlic as a culinary spice, to season stews and dishes.
Due to the rise of the properties of this food, its production has currently spread across all continents.
Obtaining: How to make black garlic?
To produce black garlic, garlic heads are subjected to controlled humidity and temperature conditions (approx. 70ºC and a high humidity of 85-90%). Garlic heads ferment for days under favorable humidity and temperature conditions. This process occurs naturally in the food and it is not necessary to add bacteria or yeasts.
What properties does black garlic have?
Black garlic shares the properties of raw garlic, but being fermented, some components have enhanced its effect, mainly its antioxidant properties:
- Antibiotic properties
- Antioxidant properties
- Circulatory and antihypertensive properties
- Expectorant
- Diuretic
- Digestive
Composition of black garlic: Medicinal principles
The medicinal components of black garlic are sulfur compounds (mainly thiosulfinates such as S-allylcysteine), polyphenols and linolenic acid. These are present in higher concentration in black garlic than in raw garlic:
- Garlic extract inhibits the effect of angiotensin-converting enzyme (ACE), which is hypertensive. In studies, when both types of garlic (raw and black garlic) are administered, the amount of ACE enzyme observed is greater in the black garlic extract than in the raw garlic extract. This suggests greater antihypertensive capacity of black garlic compared to raw garlic.
- Black garlic extract contains 2.7 times more polyphenols than raw garlic extract (10 mg./g. and 3.7 mg./g., respectively).
- Black garlic contains 10 times more antioxidants than raw garlic. It has more superoxide dismutase than raw garlic, making black garlic a powerful antioxidant.
- Raw garlic has greater antiseptic properties than black garlic.
Medicinal properties of black garlic
Black garlic (Allium sativum) has a higher concentration of certain medicinal
compounds than raw garlic. The cooking and maturation process of black garlic helps to break down amino acids to make certain compounds more assimilable and to concentrate the fats and polyphenols in the garlic.
Uses and benefits of black garlic
The result of this process is a food with certain health properties.:
- The main use of black garlic is to help prevent cardiovascular diseases and improve poor circulation problems, due to its antihypertensive and antioxidant properties.
- It thins the blood, reduces platelet aggregation and reduces the risk of thrombosis and vascular accidents.
- It reduces hypertension through the action of sulfur compounds such as allicin and angiotensin-converting enzyme (ACE).
- It is a diuretic due to its high potassium content, the predominant mineral in all types of garlic (aged, steamed or raw garlic). People with fluid retention can take garlic to help eliminate the excess from the body.
- It increases collagen levels: Black garlic is richer in thiosulfinates than steamed garlic or raw garlic. These sulfur compounds are necessary for the formation of the structures that make up the joints and skin (osteoarticular health, bones, skin and joints), for skin problems (dermatitis, acne, psoriasis), arthritis and muscle problems.
Is black garlic better than raw garlic?
Black garlic is no better than raw garlic. Although some studies support the composition of black garlic in certain polyphenols and principles, there are many more studies that certify that raw garlic is a great food medicine, due to its components.
Garlic is healthy in both preparations, raw and black or aged. The benefits of garlic are observed with its regular consumption. Therefore it is recommended to consume garlic daily, in any of these preparations.
Raw garlic is a great antiseptic, in addition to providing the antihypertensive benefits, for circulation, for cholesterol, and all those mentioned of black garlic.
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