Black garlic is a fermented form of regular garlic that has undergone a process of ageing under controlled humidity and temperature. This process results in changes to the garlic's colour, texture, and taste, as well as some potential health benefits that we list down.
Black garlic contains higher levels of antioxidants compared to raw garlic. Antioxidants help neutralise harmful free radicals in the body, which may reduce the risk of chronic diseases.
Some studies suggest that black garlic may contribute to cardiovascular health by helping to regulate blood pressure and cholesterol levels. These effects could reduce the risk of heart diseases.
Black garlic contains compounds with anti-inflammatory properties. Chronic inflammation is linked to various health problems, including cardiovascular diseases and certain cancers. By reducing inflammation, black garlic may contribute to overall health.
The compounds found in black garlic, including allicin, may have immune-boosting properties. A strong immune system is essential for defending the body against infections and diseases.
Black garlic contains prebiotics, which can promote the growth of beneficial bacteria in the gut. A healthy gut microbiome is associated with better digestion and absorption of nutrients.
Some studies suggest that black garlic may have anticancer properties. The antioxidants and other bioactive compounds in black garlic may help protect cells from damage and inhibit the growth of cancer cells. However, more research is needed in this area.