The Efficacy Of Black Garlic

Research has found that during the fermentation process, garlic undergoes enzymatic and Maillard reactions, causing the garlic body to turn black, the taste to become soft&sweet. During this process, the spicy allicin is converted into active ingredients such as S-allyl-L-cysteine (SAC) and Ajoene sulfur-containing organic compounds. The spicy taste of garlic gradually disappears, and macromolecular proteins are broken down by enzymes into 18 free amino acids. Carbohydrates are broken down into reducing sugars such as fructose and glucose, resulting in a sweet, sour, and soft texture.

At the same time, the content of polyphenols, superoxide dismutase (SOD), melanoidins, peptides, trace elements, vitamins, dietary fiber, etc. in black garlic significantly increased.Shandong Rich Garlic Co.,Ltd lists main functional ingredients and efficacy in fermented black garlic below.

Firstly,S-Allyl-L-cysteine (SAC)

Research has found that the content of S-allyl-L-cysteine (SAC) in black garlic significantly increases. SAC is the core active ingredient in black garlic, and its health mechanism has been proven through multiple studies.

It has multiple biological activities such as antioxidant and anti-aging, cardiovascular protection, anti-inflammatory, immune regulation, and improvement of insulin resistance.

➤  Strong antioxidant and anti-aging properties

SAC can efficiently eliminate free radicals, inhibit oxidative stress, and its antioxidant capacity is much higher than that of fresh garlic. It can reduce cellular lipid peroxidation damage and delay cellular aging

➤  Regulating blood lipids and cardiovascular protection

SAC can inhibit the key enzyme for cholesterol synthesis (HMG CoA reductase), promote bile acid excretion, reduce total cholesterol and low-density lipoprotein cholesterol (LDL-C), while increasing high-density lipoprotein cholesterol (HDL-C). Clinical studies have shown that consuming black garlic preparations for 12 consecutive weeks resulted in an average decrease of 18.2% in LDL-C and an increase of 9.5% in HDL-C.

➤  Improve insulin sensitivity and blood glucose control

SAC activates the AMPK signaling pathway, promotes glucose uptake and utilization, and improves insulin resistance. In the animal model of type 2 diabetes, fasting blood glucose can be reduced by 23%~35%, and glycosylated hemoglobin (HbA1c) can be reduced by 1.2%~1.8%. A small sample study on the human body also showed a 15.3% decrease in postprandial blood glucose peak.

➤  Neuroprotective effect

SAC has neuroprotective and anti neurotoxic effects, which can alleviate 6-OHDA induced neuronal damage and have potential protective value against neurodegenerative diseases such as Parkinson's disease. Its antioxidant and anti-inflammatory properties help reduce neuroinflammation and oxidative stress damage.

➤  Enhance immune function

The synergistic effect of SAC and polysaccharides in black garlic can enhance natural killer cell (NK) activity and sIgA secretion, strengthen the body's defense against pathogens, and reduce the incidence of upper respiratory tract infections.

Secondly, Ajoene

Ajoene is a natural sulfur-containing active compound obtained from the conversion of alliin in garlic, with the following core functions

➤  Antioxidant and Antithrombotic Effects

By inhibiting the release of superoxide anions to exert antioxidant effects and possessing anticoagulant properties, it can reduce platelet aggregation and lower the risk of thrombosis, heart disease, and stroke.

➤  Antibacterial and antiviral

It has inhibitory effects on various common pathogenic bacteria and also has inactivation effects on various viruses such as vesicular stomatitis virus, herpes virus, rhinovirus, etc. It can block the integrin dependent link in the HIV infection process

➤  Regulating metabolism

A pilot study targeting individuals with metabolic syndrome has shown that intake of ajoen extract can significantly reduce abdominal circumference, increase high-density lipoprotein cholesterol levels, and assist in lowering blood pressure

➤  Antitumor and lipid-lowering effects

Both in vitro and in vivo experiments confirm that it has anti-tumor activity, and can regulate cholesterol level and play an anti atherosclerosis role

Thirdly, polyphenols, SOD (superoxide dismutase), and melanoidin like substances

The polyphenol content in black garlic significantly increases, directly neutralizing free radicals in the body, reducing oxidative stress damage to cells, assisting in reducing the risk of chronic inflammation, while inhibiting cholesterol synthesis, promoting lipid metabolism, helping to regulate blood lipids, and reducing oxidative damage to the liver, with potential improvement effects on fatty liver.

After fermentation, the SOD activity of black garlic is significantly increased, and consumption can further enhance the SOD enzyme activity of the human body. As the core enzyme for free radical clearance in the body, its ability to clear free radicals is much higher than that of ordinary antioxidants. It can slow down cell aging, maintain normal cell metabolism, and assist in reducing the level of malondialdehyde (MDA) in the body, reducing lipid peroxidation, and has a clear effect on protecting vascular endothelium and delaying tissue aging.

Black like essence is a characteristic product of the Maillard reaction during the fermentation process of black garlic, and it is also the core substance that gives black garlic a deep black color. It has strong chelating ability and antioxidant activity, and can bind harmful metal ions in the body to reduce oxidative damage. At the same time, it can assist in regulating gut microbiota, promote the proliferation of beneficial bacteria, and work together with other active ingredients to prolong the duration of antioxidant activity, further amplifying the health benefits of black garlic.

Fourth, other beneficial ingredients

The carbohydrates in black garlic are broken down into reducing sugars such as fructose and glucose, resulting in a sour, sweet, and soft texture; Large molecule proteins are broken down by enzymes into 18 free amino acids, which are more easily absorbed and utilized by the human body; The content of beneficial components such as peptides, trace elements, vitamins, and dietary fiber has also significantly increased.

In summary, the synergistic effect of various beneficial components in black garlic makes its health value much higher than that of raw garlic.

Shandong Rich Garlic Co., Ltd. is from Shandong, China, specializing in the research and development, production, and export of black garlic. The company relies on high-quality garlic resources in Yunnan and Shandong, and uses advanced fermentation technology and equipment to produce healthy, natural, and delicious black garlic products for global consumers. Our mission is to "share the healthy taste of China with the world", rooted in the historical heritage of a thousand year garlic town. We use innovative natural fermentation techniques to bring healthy and delicious black garlic from China to global dining tables.