Black Garlic

Allium sativum L. – Alliaceae

Black Garlic

Fermented garlic is obtained through a fermentation process, by exposing fresh garlic to elevated temperature and humidity levels, for a longer period of time. During the fermentation process, a large number of chemical (primarily Maillard’s reaction) and enzymatic reactions occur inside the garlic, which result in a change in its color (from white to dark/black), a change in taste (it becomes sweet-sour) and the characteristic pungent smell is lost. Also, fermentation increases the presence of polyphenols and flavonoids, which are the main carriers of antioxidant properties. Furthermore, the unstable alliin is converted to the stable S(+)-allyl Cysteine, which is considered the most abundant bioactive substance, and which is attributed the following health benefits:


1. A powerful antioxidant;
2. Prevents inflammatory processes (anti-inflammatory effect);
3. Improves lipid status (reduces obesity);
4. Protects the heart and blood vessels (cardioprotective action);
5. Affects the regeneration and protection of the liver (hepatoprotective effect);
6. Lowers blood sugar (hypoglycemic action);
7. Inhibits the growth of tumor cells (antitumor effect);
8. Protects and regenerates nerve cells (neuroprotective and neuroregenerative action);


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