What is black garlic ?
Black garlic which is made from fresh garlic , fermented in a fermenter with the garlic skin for 90 to 120 days,
After fermented, the garlic color become black, at the same time, the fermented garlic has strong antioxidant effect .due to the garlic occurs enzymatic at the high temperature and high humidity environment , which generates sustances such as melain . so the color is black .
What ’ s the ubique about the black garlic ?
We have to notice the main active ingredient of black garlic extract-----SAC ( S-Allyl-L-Cysteine )
SAC can boost metabolism, improve cardiovascular health, prevent and fight cancer.
During the fermentation process of black garlic, most of the molecules (allicin) that cause the pungent and irritating flavour characteristic of fresh raw garlic are oxidised or converted into more stable compound proteins to be broken down, such as S-allylcysteine (SAC) and S-allylmercapto-cysteine (SAMC), which are considered to be potent antioxidants. As a result, black garlic has a soft texture, sweet and sour flavour, does not leave a garlic taste in the mouth after consumption, and is also less prone to fire.
A study published in Nutrients found that the SAC component of fermented black garlic extract has beneficial effects on a high-fat and high-sugar diet promoting metabolic and vascular changes in male rats. The study suggests that black garlic extract may improve vascular and metabolic levels on a high-fat diet.
Garlic is an indispensable food in daily dietary life, it is often said that garlic has the role of cancer prevention and anti-cancer, previously held in the United States ‘ Designed Food Programme ’ anti-cancer food research, garlic has been listed as having the greatest anti-cancer effect of food.
However, Professor Jinichi Sasaki of the Faculty of Medicine in Japan has published an animal experiment showing that black garlic SAC has a more powerful anti-cancer effect than allicin in ordinary garlic. Fermented black garlic is Japan's Mie Prefecture in 2003 research and development results. Sasaki Jinichi proved through the white rat test that the SAC component of black garlic can improve immunity and has a strong inhibitory effect on cancer cells. Black garlic SAC also has the obvious effects of lowering blood pressure, lowering blood fat, lowering blood sugar, preventing blood clots, preventing cancer, lowering cholesterol, anti-aging, and strengthening the immune system. Nowadays, Japanese people have developed the habit of eating black garlic.
Black garlic contains more than 39 times more polyphenols than raw garlic, and this beneficial component of black garlic polyphenols is a reflection of the high nutritional value of black garlic. Polyphenols are compounds found in plant foods that have potential health-promoting effects, and are currently known as the ‘ seventh type of nutrient ’ , with the important function of scavenging free radicals as an antioxidant. Free radicals are harmful substances produced by oxidative reactions, which attack almost all cells in the body, causing damage to body tissues and organs, accelerating aging and causing disease. Due to the polyphenol structure itself has multiple conjugated double bonds, even if some of the position of the electron is grabbed by free radicals, by the conjugation effect of the molecular structure of the stability and thus protect the cells, has the function of removing a variety of free radicals, but also with VC, VE and other antioxidants have a synergistic effect.
From the prevention of cardiovascular and cerebrovascular diseases, polyphenols can reduce low-density protein, from the point of view of anti-aging, it can prevent ultraviolet rays destroy collagen synthesis effect.
