Black garlic is a vegetable obtained from fresh garlic, which is subjected to a fermentation process under controlled temperature and humidity. This process transforms fresh garlic into black garlic, which alters its color, consistency and composition, reduces the taste and strong smell and gives it a sweet taste.
When compared to fresh garlic, black garlic has more benefits, since its physico-chemical properties are altered during fermentation, in which allicin, which is the substance that gives fresh garlic its intense smell and taste, is converted in compounds beneficial to health, such as alkaloids and flavonoids.
What are the properties and benefits
Black garlic is widely used for seasoning and preparing food, but it also has numerous health benefits due to its properties.
1. It is antioxidant
Black garlic contains in its composition antioxidants such as flavonoids, which are obtained during fermentation, which help neutralize free radicals, preventing cell aging and some diseases.
2. Helps prevent and treat cancer
Black garlic has been shown to increase the death of tumor cells and inhibit their growth in leukemia and colon and stomach cancer, and decreases tumor size in stomach cancer.
3. You lose weight
Black garlic helps reduce body weight by increasing metabolism and reducing the size of fat-containing cells, the adipocytes, in the abdominal region. In addition, it also lowers triglycerides and bad cholesterol in the blood, and raises good cholesterol, preventing atherosclerosis and cardiovascular diseases.
4. It is anti-inflammatory
Due to its anti-inflammatory properties, black garlic helps fight diseases and improve the symptoms of inflammation, and contains vitamin C, very important for the strengthening of the immune system.
In addition, black garlic also has antiallergic, antidiabetic and anti-inflammatory properties and improves liver function.
How it is obtained
Black garlic is obtained from fresh garlic, through a process that consists of its fermentation at controlled temperatures that are between 60ºC and 90ºC, with a humidity also controlled.
This process makes the garlic more and more dark due to the fermentation process, which gives the conversion of some of the components of garlic, as is the case of allicin, which gives rise to alkaloids and flavonoids, very important for the body.
How to Use Black Garlic
Black garlic gives a very pleasant taste to food and can be used in a variety of ways, such as preparing sauces, mixing garlic with soy sauce or olive oil, seasoning foods such as meats, salads or pasta, or using small pieces of make garlic bread, for example.
