Black garlic or garlic black, now the subject of healthy food is rising. You can easily get at the supermarket. However, what exactly is the main benefit of this black garlic?
Black garlic is an ancient food ingredients. First made in Korea about 4,000 years, and are now back in vogue by the perpetrators of a healthy lifestyle and nutrition experts. Scientists also have found many health benefits not found in normal garlic.
Black garlic is processed through the aging process that lasts about three weeks. Processed in hot and humid conditions to form the meat caramelized onions, including establishing a stronger taste. Sugars and amino acids produce melanoidin, making the meat garlic become black.
The aging process amplifies the traditional health benefits of garlic, which include the fight against fever, lowers blood pressure, and detoxify the body of excess metal.
However, black garlic is considered able to do even better. Here are some of the main benefits:
high Antioxidant
A study "Effect of Antioxidant Aged Black Garlic and Garlic in Animal Model of Type 2 Diabetes Mellitus" found that black garlic has a higher antioxidant levels than normal garlic.
The high content, can be used to prevent the complications of diabetes. Antioxidants can protect the integrity of cells and has been linked to delay the signs of aging.
lowering Cholesterol
Black garlic contains a high concentration of the compound S-allylcysteine, which has been found capable of lowering cholesterol levels.
"During the fermentation process, the compound allicine (which makes the characteristic odor of raw garlic) turned into s-allcysteine," says nutritionist Robert Hobson.
The study also found that decreased levels of lipids and cholesterol in rats fed a diet of garlic black.
Preventing Colorectal Cancer
A 2014 study published in the Publications Spandidos found out, that old black garlic extract can inhibit the growth of colon cancer development pathway.
This indicates, that old black garlic extract may be used in the prevention and treatment of colon cancer in the future.
Black garlic is an ancient food ingredients. First made in Korea about 4,000 years, and are now back in vogue by the perpetrators of a healthy lifestyle and nutrition experts. Scientists also have found many health benefits not found in normal garlic.
Black garlic is processed through the aging process that lasts about three weeks. Processed in hot and humid conditions to form the meat caramelized onions, including establishing a stronger taste. Sugars and amino acids produce melanoidin, making the meat garlic become black.
The aging process amplifies the traditional health benefits of garlic, which include the fight against fever, lowers blood pressure, and detoxify the body of excess metal.
However, black garlic is considered able to do even better. Here are some of the main benefits:
high Antioxidant
A study "Effect of Antioxidant Aged Black Garlic and Garlic in Animal Model of Type 2 Diabetes Mellitus" found that black garlic has a higher antioxidant levels than normal garlic.
The high content, can be used to prevent the complications of diabetes. Antioxidants can protect the integrity of cells and has been linked to delay the signs of aging.
lowering Cholesterol
Black garlic contains a high concentration of the compound S-allylcysteine, which has been found capable of lowering cholesterol levels.
"During the fermentation process, the compound allicine (which makes the characteristic odor of raw garlic) turned into s-allcysteine," says nutritionist Robert Hobson.
The study also found that decreased levels of lipids and cholesterol in rats fed a diet of garlic black.
Preventing Colorectal Cancer
A 2014 study published in the Publications Spandidos found out, that old black garlic extract can inhibit the growth of colon cancer development pathway.
This indicates, that old black garlic extract may be used in the prevention and treatment of colon cancer in the future.
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