Black garlic is one of the foods with high nutritional value with many great benefits for our health from maintaining weight regulation, preventing cancer, to treating toothache. … Black garlic is considered an herb, the medicinal taste is very popular in traditional medicine. To better understand black garlic, let’s join Newyearzz to learn about the benefits of black garlic through the article below.
What is Black Garlic?
Black garlic is actually just traditional white garlic that has been put through a curing process. In essence fresh cloves of garlic are stored at high temperatures (typically 65-80’C) and humidities (70-80%) for some weeks. This curing process, known scientifically as the “Maillard Reaction”, turns the garlic black and changes its chemical nature.
Black garlic is renowned for its sweeter taste and a soft, jelly-like texture. For people who find traditional garlic too pungent, black garlic has an altogether subtler appeal. It also loses the strong flavour typical of fresh garlic, which some people may find preferable, and means it can be eaten cooked or even raw just as you might use white garlic.
Blood sugar control
Like fresh raw garlic, black garlic can help to regulate blood sugar levels. Reducing high blood sugar helps prevent serious health issues, such as diabetes symptoms, kidney dysfunction, and more. Higher antioxidant levels in black garlic may also help to prevent complications related to diabetes.
Fresh raw garlic is known for its ability to help improve heart health. Black garlic may provide the same protective effects. Black garlic can also help lower levels of cholesterol and triglycerides, which in turn reduces your risk of heart disease.
Black garlic extract has shown anti-proliferative effects in research conducted by a couple of Chinese researchers. It shows that this extract is able to inhibit gastric cancer cell growth.
One more study shows that black garlic extracts have the potential to slow the growth of lung cancer cells. However, more accurate studies are required for determining the use of garlic in a cancer-preventive diet.
Defends Against Chronic Disease
Allicin is one of the most powerfulyou can add to your diet, and black garlic has even higher concentrations than its uncooked cousin. If you want to boost your defenses against chronic disease and oxidative stress, you should add this toasted spice to your weekly diet.
Boosts the Immune System
Garlic has been suggested to support the immune system through stimulating the white blood cells involved in the immune response. Garlic’s role in catching a cold has also been investigated with some suggestion it may reduce the occurrence of colds, though more studies are needed to confirm this.
One study tried to compare the “immunostimulatory” abilities of white and black garlic. Healthy subjects consumed either of the two substances before having their blood drawn. The experts then assessed the impacts of the garlic extract on white blood cells. They found that black garlic extract “showed stronger immunostimulatory activities than raw garlic”. Furthermore, they claim that their results indicate a strong correlation between the activity of black garlic and “antioxidant and anticancer activities”.
Another group of scientists investigating how black garlic seems to boost the immune system found evidence that the action occurs by stimulating the so-called “Natural Killer” cells. These are a type of white blood cell which, according to the British Society for Immunology, are “best-known for killing virally infected cells, and detecting and controlling early signs of cancer”.
Black Garlic Side Effects
There are no major side effects associated with this spice. Fresh garlic may cause allergic reactions, heartburn, indigestion and bad breath, as the National Institutes of Health (NIH) points out. Therefore, black garlic may have similar effects.
According to a July 2016 case report published in Allergology International, this functional food may contribute to pneumonia. A 77-year-old woman developed this disease after taking black garlic supplements for three weeks. As the researchers note, her symptoms were due to either an immune reaction or a cytotoxic effect.
Beware that garlic may interact with anticoagulants, as reported by the NIH. This spice acts as a blood thinner and may increase the risk of bleeding in those who take medications to prevent blood clots.
This spice may also trigger or worsen gastroesophageal reflux disease, warns the Cleveland Clinic. Certain foods and beverages, such as garlic, onions, dark chocolate, coffee and citrus juices, may irritate the esophageal mucosa. If you have this condition, you may eat black garlic, but try not to go overboard. Stick to small amounts and see how your body reacts.
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