Black Garlic is simply garlic that has been fermented. This relatively new culinary product was first creted in Korea and Thailand but has recently gained popularity in the United States as well, not only as a new ingredient but also for black garlic health benefits.
Black garlic health benefits are touted in many Asian products such as enerdrinks and have been said to increase longevity.
Black garlic turns black during the process of fermentation because melanoidin is formed but this chemical does not seem to be responsible for black garlic health benefits. Instead, researchers have found that black garlic health benefits likely come from the increased level of antioxidants in black garlic as compared to regular garlic.
Some trials have been conducted in animal models to investigate black garlic health benefits. One study showed a benefit against oxidative stress in an animal model of diabetes. Another study found black garlic health benefits for inflammation and vascular disease. A study in pigs demonstrated black garlic health benefits for the immune response and decreased tumor necrosis factor alpha (TNF-alpha) effects, a known inflammatory biochemical.
Not all black garlic health benefits have been discovered or studied but it seems to have many of the same benefits as regular garlic and even more antioxidant capacity.
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