What does black garlic have that has sneaked into our usual point of purchase or at least in Asia? Well, it doesn't sting, it doesn't make you repeat itself after eating it, it has a mild and sweet flavor, and it's also very healthy (Food Chemistry has published several studies that reveal that it still has more properties than conventional garlic). Although, whether white or black, garlic is one of the vegetables with the most benefits that exist and with a lot of healing properties. Its components include vitamins B1, B2, B3, C and minerals such as iodine, potassium, and phosphorus.

But black garlic is not a variety of common garlic, but it is the same garlic subjected to a process called Maillard reaction. For the garlic to be processed and turned black, an enzymatic process is necessary that occurs at about 70 degrees for 30 or 40 days in specific humidity conditions. The process then requires an aeration period of another 30 days. During this entire process, the garlic not only changes color but also loses its pungent taste, it does not repeat itself when consumed and a peculiar flavor is achieved, soft, sweet, but slightly acidic.

Although garlic has been known since ancient times (it appears in manuscripts from 5,000 years ago, the Egyptians had it in their medicine cabinet, the Babylonians used it for leprosy, and the Greek doctors used it...), and today in China, Japan and India have been using it for centuries to combat hypertension, black garlic is much more recent.

To benefit from its properties, it is advisable to consume 1 to 3 cloves of garlic a day in the morning on an empty stomach before breakfast, you can spread it on a slice or eat it without further ado. And it is better to consume it away from sleep or rest hours since black garlic has an energetic effect on our body and can cause insomnia.

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Black Garlic: Benefits and Properties

According to Dr. Matsuura of the University of Illinois, black garlic has 10 times more antioxidants than regular garlic. Black garlic stores more than 100 phytochemical compounds. And one of the main reasons for its activity is its allicin precursor capacity.

In black garlic, the pungent compounds in garlic are naturally transformed into S-allyl-cysteine ​​and S-allyl-mercapto-cysteine ​​which have protective effects against inflammation, cardiovascular disease, and cancer (components in black garlic stimulate the body's immune system by increasing the number of macrophages and lymphocytes, which destroy cancer cells).

One of the properties of this unique garlic is that it has a large number of amino acids, the basic structural units that make up the body's proteins. Therefore, this is recommended for the formation of bones, joints, tendons, or ligaments.

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