The benefits of black garlic are truly amazing and this type of garlic is widespread among connoisseurs and medical workers, but in stores it has been known for several years by Koreans ،
The color of garlic has turned black through a process of fermentation for several months under strictly controlled temperatures and humidity.
What are the benefits of garlic black?
1. Protects against cancer and cholesterol
S-allylcysteine, a natural compound in fresh garlic derived from the amino acid cysteine found in great concentrations in black garlic, is thought to help lower cholesterol and reduce the risk of cancer.
2. Protects against infections and injuries
White garlic contains antibacterial, fungicidal and bactericidal components, while black garlic s - allylcysteine helps in the absorption of allicin, which contributes to the facilitation of metabolism and thus enhances protection against certain infections.
3. Protects against diseases
Black garlic contains a high percentage of antioxidants that increase twice that of traditional garlic, and antioxidants protect cells from disease, and it is also believed to slow the appearance of signs of age, so black garlic is very effective because it is very rich in antioxidants that protect against the sabotage of free radicals, making it an ideal food to foil chronic diseases such
4. Other features of black garlic
The fermentation that produces black garlic reduces the pungent smell and strong flavor, and makes it liquid and tasty for some people, and has likened the taste of some dried fruits, traditional garlic emits an unpleasant smell of the skin, and the same unpleasant when some people who rely on it as a healthy source, while it can get rid of these smells when eating