Black garlic is one of the most sought-after health foods, raising curiosity about its benefits. So, what are the benefits of black garlic?

One key benefit of black garlic is its ability to enhance physical stamina. Garlic has been consumed for this purpose since ancient times. Historical figures such as Hippocrates, Alexander the Great, Pasteur, and Schweitzer were known to use garlic as a stamina booster.

Nutritionally, garlic is composed of 20% carbohydrates, 3.3% protein, 0.4% fat, 0.92% fiber, and 13.4% minerals, making it a well-balanced food. It also contains high amounts of vitamin C, various organic acids, and sulfur compounds.

Allicin, a key compound in garlic, exhibits strong antibacterial and antimicrobial properties, inhibiting the growth of harmful bacteria. When allicin is broken down in the body, it produces sulfenic acid, which reacts quickly with free radicals to neutralize them. While similar antioxidant compounds can be found in chives and onions, the amount of sulfenic acid produced from their breakdown is significantly lower than that of garlic, according to a study by Queen’s University in Canada. Additionally, organosulfur compounds in raw garlic contribute to its antioxidant, antibacterial, anti-cancer, anti-atherosclerotic, lipid metabolism-improving, and immune-boosting effects. This explains why garlic has been widely used in cuisine worldwide and historically utilized in Greece and Rome for medicinal purposes.

However, raw garlic can cause stomach discomfort, especially for individuals with sensitive stomachs, due to its pungent taste. In such cases, black garlic serves as a gentler alternative. Unlike regular garlic, black garlic is not a different variety but is produced by aging whole, unpeeled garlic at temperatures between 60–80°C for one to three months. This fermentation process reduces the pungency, resulting in a sweet and tangy flavor while minimizing stomach irritation. Additionally, as moisture content decreases, the concentration of polyphenols, flavonoids, and other antioxidants increases. This means black garlic contains more antioxidants than raw garlic when consumed in the same quantity. Black garlic, particularly from Asia, has even gained recognition in Europe as an exotic and health-boosting ingredient.

During the aging process, black garlic becomes rich in S-allylcysteine, a compound known for its antioxidant, anti-inflammatory, and anti-cancer properties. There are over 3,000 studies on the effects of S-allylcysteine. Due to its high S-allylcysteine content, black garlic exhibits 10 times greater antioxidant activity in eliminating free radicals than regular garlic.

Source: 헬스조선(https://m.health.chosun.com/)

Black Garlic Premium

1Box (80mL x 60pack)
$150.00