The numerous benefits of black garlic

Known since ancient times, garlic is an excellent condiment. It is also a real remedy, hence the nickname of the herb with nine virtues. It helps prevent disease, especially thanks to its high content of organosulfurized compounds and its antioxidant activity.

However, fresh garlic is not suitable for everyone: it can be poorly digested and its persistent smell can make you sick. These unpleasant effects of fresh garlic are due to allicin, an oxidant that is released when the bulb is chewed or cut. Scientific studies show, however, that garlic doesn’t have to be fresh to be effective, nor does its smell have to be present for any health benefits to occur.

There is an alternative source that is doubly concentrated in active ingredients compared to white garlic, odorless and richer in antioxidants than fresh garlic: black garlic, a food supplement. Black garlic is produced in a highly standardized way, by aging organic black garlic at room temperature for 20 months. This process increases antioxidant levels and converts unstable compounds, such as allicin, into stable, health-promoting substances. It mainly contains water-soluble, stable organosulfide compounds, which are powerful antioxidants. These include S-allyl-mercaptocysteine, a compound exclusive to black garlic, and S-allyl-cysteine, which is 98% bioavailable. Black garlic also contains some fat-soluble organosulfide compounds, flavonoids, and other essential nutrients such as selenium. A real nugget for your health.

THE ANTIOXIDANT EFFECTS OF BLACK GARLIC
Free radicals cause damage to DNA, lipids and proteins, causing mutations, damaging cell membranes, disrupting enzyme function and reducing immunity. These free radicals, waste products of normal metabolism, are usually neutralized by cellular enzymes and small molecules such as glutathione, by vitamins and minerals from food. High levels of free radicals, during inflammation or sun exposure, ionizing radiation, pollutants, exercise, and some medications require additional antioxidant protection, and oxidative stress occurs in its absence. Oxidative stress plays a role in arthritis, atherosclerosis, cardiovascular disease, stroke, AIDS, cancer, and programmed neuronal death (apoptosis), which can lead to Alzheimer’s disease and other neurodegenerative diseases .
Black garlic contains more antioxidants than garlic preparations and fresh garlic, and boosts cellular antioxidants, such as glutathione, which help maintain immunity and prevent drug toxicity. It also contains peroxidases which remove toxic peroxides.

THE LOWERING EFFECT OF CHOLESTEROL AND BLOOD PRESSURE OF BLACK GARLIC
The main risk factors for cardiovascular disease and stroke are high blood pressure and high levels of LDL cholesterol and triglycerides. Clinical studies show that black garlic and S-allyl cysteine can help reduce this risk. A daily dose of 2.4-4.8g for 6 months reduced total cholesterol by 5-7%, lowered LDL and triglyceride levels, lowered blood pressure, inhibited platelet aggregation, and increased HDL. S-allyl-cysteine, the main component of black garlic, lowers cholesterol by inhibiting its synthesis through the HMA-CoA enzyme, thus using the same mechanism as statins.
Another study showed that black garlic extract decreased plasma cholesterol and triglyceride levels. In patients who received a diet supplemented with 2% black garlic extract, plasma triglyceride and cholesterol levels were 30 and 15% lower, respectively, than in the control group.

BLACK GARLIC HELPS REDUCE HOMOCYSTEINE LEVELS
High homocysteine levels, which can result from a vitamin B and folate deficiency, are a major risk factor for cardiovascular disease, stroke, Alzheimer’s and cancer. Preclinical studies conducted at Pennsylvania State University have shown that black garlic supplementation decreases homocysteine levels during folate deficiency.

PROTECT THE HEART AND ARTERIES WITH BLACK GARLIC
A study conducted at UCLA showed that daily black garlic supplementation reduced many risk factors associated with cardiovascular disease. In a randomized, double-blind, placebo-controlled, one-year study, 19 cardiac statin patients who received 1200 mg of black garlic daily saw coronary plaque buildup decrease by 50%, their HDL improve. and homocysteine levels decreased, while it increased in the placebo group. As with healthy people, adding black garlic to heart patients’ diets can help prevent atherosclerosis and keep the heart in good condition.

STIMULATION OF IMMUNITY AND ANTIVIRAL EFFECT
Black garlic extract boosts immunity and helps fight infections. Preclinical studies have shown that adding black garlic to the diet can prevent flu infection and is as effective as vaccination. Black garlic extract increases the activity of macrophages, spleen cells and natural killer (NK) cells. It stimulates T cell proliferation and increases lymphocyte toxicity for cancer cells.

ANTIBACTERIAL AND ANTIMICOTIC EFFECTS
Black garlic inhibits the growth of Candida albicans, often found in immunocompromised patients, and eliminates Heliobacter pylori, which is linked to stomach ulcers and cancer. It also protects the liver from the toxicity of carcinogens and acetaminophen, one of the most commonly used pain relievers.

NEUROPROTECTIVE EFFECTS
About 10% of people over the age of 65 develop Alzheimer’s disease. Black garlic has the potential to protect the brain from neurodegenerative conditions by protecting neuronal cells from apoptosis. S-allyl cysteine, the main component of black garlic, also prevents neuronal death from ischemia and increases the survival rate of cells in the hippocampus, the seat of memory, by 30% compared to the control group. .

ANTI-AGING EFFECTS OF BLACK GARLIC
Regular intake of black garlic or S-allyl-cysteine has been shown to prevent frontal lobe degeneration, improving learning, memory and extending lifespan. Black garlic has also been shown to have neurotrophic effects, as well as the ability to enhance the release of serotonin, which has an antidepressant effect.

The safety of black garlic has been confirmed by toxicological tests and clinical studies involving more than 1000 subjects. More than 400 scientific studies have been conducted on black garlic, in major universities and around the world. All of these studies, which focused on a variety of cardiac risk factors such as cholesterol, hypertension, homocysteine levels, oxidation of LDL cholesterol, inhibition of platelet aggregation, lead to the same conclusion:
a regular intake of black garlic extract is indicated as part of an overall healthy diet and has no side effects.
An all-natural formula that lowers bad cholesterol while increasing good cholesterol as effectively as conventional medications, but with no side effects.

BLACK GARLIC, FOR WHOM, FOR WHAT?
IN SUMMARY, BLACK GARLIC IS INTERESTING TO YOU:

-promote blood circulation

lower blood pressure

– keep your heart healthy

– fight diabetes

-prevent cancer

-increase the immune response

– lower cholesterol

-to improve cognitive skills (memory, attention, concentration, reflection …)

-protect from fungal and bacterial diseases

– elimination of toxins

-revitalize

-release serotonin (a hormone that improves mood) and decrease anxiety

-improves the quality of the intestinal flora

-protection from allergies

– relieve skin problems

-improve the quality of sleep

– fight the effects of aging and protect against free radicals

-improve vision

– headache relief

– detoxify the liver

HAVING PROBLEMS DIGESTING WHITE GARLIC? ADOPT BLACK GARLIC
If you suffer from indigestion, bad breath, burping or discomfort when eating raw or cooked garlic, black garlic will relieve you of all these discomforts. In fact, thanks to its fermentation, black garlic becomes soft, digestible, slightly sweet and sour, reminiscent of caramelized balsamic vinegar. And important fact: it does not give bad breath!