We are all used to using garlic in the kitchen, but have you ever tried black garlic? White is known to have quite a few health benefits that earned it the nickname “Nature’s Antibiotic.” But it turns out that there is another type of garlic that has additional properties that make it a good option for upgrading the health of meals. We tested what benefits black garlic has and here is what we found.

So what is black garlic anyway?

Black garlic is actually white garlic that has undergone a process of aging under controlled conditions. After a few weeks, the white garlic becomes a black garlic with a slightly different texture from the white garlic, softer and stickier. This happens due to a chemical reaction between the amino acids in garlic and its sugars, which occurs during the aging process, known as the “Mayer reaction”. Because black garlic undergoes a unique process, its benefits are similar but different to the benefits of white garlic.

Rich in antioxidants

Black garlic has more antioxidants compared to white garlic, about three times the amount of white garlic. Antioxidants help our body fight free radicals that cause damage to body cells, chronic diseases and accelerated aging.

Contributes to overall health and reduces heart disease

From research Done on lab rats suggests that black garlic can help protect the liver and kidneys and can help reduce obesity.related problems. Another study done on laboratory rats found that black garlic contributes to improving blood circulation and thus helps reduce the risk of cardiovascular problems. Although similar studies have not yet been done in humans, it is difficult to know if there will be a similar effect on us as well, but there is no doubt that these studies indicate the health potential of black garlic.

Can improve brain function

Studies done on lab animals suggest another potential benefit to black garlic when it comes to brain function. It has been found that consuming black garlic can reduce oxidative stress in the brain. Oxidative stress is a condition in which the body is unable to cope with the free radicals found in it, due to an imbalance between the antioxidants and the free radicals. Antioxidants fight free radicals and thus prevent damage to body cells. Oxidative stress can damage cells in the brain and thus their group to impair brain function. Although studies suggest a certain benefit of black garlic against oxidative stress, if you eat a lot of it, it will not necessarily lead to a reduction in oxidative stress in the body. And since studies have so far been done on laboratory animals, it has not yet been determined that this benefit is also valid in humans.

Photo: pkfotography, shutterstock

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Various studies show that black garlic has anti.cancer properties. A review of studies has shown that it is difficult to conclude unequivocally that black garlic has a significant effect on cancerous tumors, but the researchers noted in their article that despite this, black garlic has anti.cancer properties, which together with a healthy diet can help reduce cancer risk. However, they add that more clinical studies on the subject are needed to better understand the effect that black garlic has on cancer. Other equally important things you can do to reduce your cancer risk include maintaining quality sleep, exercise, reducing stress and a diet rich in vegetables and fruits, among others.

Can help diabetics

Various animal studies have shown that black garlic can help with insulin resistance, a condition in which cells in the body do not respond well to the insulin hormone or develop resistance to it. As a result, glucose is not absorbed into cells in the body and there is an increase in blood sugar, a condition that leads to type 2 diabetes. Since garlic has been found to help with insulin resistance, it may be more recommended for type 2 diabetics, but not as a medical treatment. Supportive.

By Editor

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