About The Ripening black garlic

Effects of black garlic, efficacy

It is said that the reason why white garlic turns black due to fermentation is due to the Maillard reaction.

At that time, components such as "polyphenols" and "amino acids", which are said to have antioxidant effects, increase dramatically.

Therefore, it is expected to be effective in promoting health such as boosting immunity and recovering from fatigue, as well as skin problems.

Garlic is originally highly nutritious, but recent studies have revealed that it becomes even more nutritious when aged and fermented.

It is highly sought after both in Japan and abroad and is often sold as a supplement.

Garlic is originally highly nutritious, but recent studies have revealed that it becomes even more nutritious when aged and fermented.

It is highly sought after both in Japan and abroad and is often sold as a supplement.

Black garlic is made by aging garlic at a constant temperature and humidity for about one month.

Usually garlic has a whitish color, but as it matures, it acquires color and eventually turns pure black.

It was in 2006 that researchers Japan revealed the surprising effects of black garlic.

It has attracted attention as a health food due to its high nutritional value that exceeds that of garlic, and now the "Black Garlic Summit" with the theme of black garlic is held in Japan and overseas.

Arginine, a type of amino acid contained in black garlic, is about three times that of ordinary garlic.

It can be expected to have a wide range of effects, such as removing ammonia, the causative substance of fatigue, exerting an effect on fatigue recovery, and promoting the secretion of insulin.

 【Main health benefits

Promotes collagen production

Prevents aging of blood vessels

Boosts immunity

Increased energy

Wound healing and repair

Fatigue recovery

Suppresses the rise in blood sugar levels

Effects of black garlic rich in amino acids and polyphenols

Abundant amino acids and polyphenols and health benefits

Black garlic is rich in amino acids and polyphenols.

Polyphenols are the top content among vegetables.

The strong antioxidant effect of polyphenols is said to have the function of removing active oxygen, which is the cause of aging processes.

Furthermore, in recent years, it has been found that it has a strong anti-allergic effect that suppresses hay fever.

 Along with amino acids, it can be expected to have various health benefits.

Black garlic, which was born in Japan, is spreading around the world as a nutritious health food.

For more black garlic information, search the internet on your own.

 Back to HomePage