What are the benefits of eating black garlic

1. Anti-oxidation and anti-aging

Oxidation is the biggest threat to aging, and black garlic has strong antioxidant and anti-acidification effects, making it a very good anti-aging food. The active antioxidant polyphenols in fermented black garlic are 39 times higher than those in raw garlic.

2. Regulate blood sugar

Black garlic can affect the synthesis of glycogen in the liver, reduce blood sugar levels and increase plasma insulin levels. The allicin in it can lower the blood sugar level of normal people. Black garlic also contains S-methylcysteine ​​sulfoxide and S-allylcysteine ​​sulfoxide. These sulfides can inhibit the G-6-P enzyme NADPH, prevent insulin destruction, and have a blood sugar-lowering effect.

Allyl disulfide in black garlic also has this effect. The bioalkali contained in black garlic also has the function of lowering blood sugar and increasing insulin. More importantly, it has no effect on normal blood sugar levels.

3. Enhance immune function

Experiments have shown that the fat-soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages and enhance the immune system.

4. Promote fetal development

Eating organic black garlic regularly can help you have a healthy and smart baby.

5. Eliminate fatigue

The allicin in black garlic combines with vitamin B1 to produce allithiamine, which has the miraculous effect of eliminating fatigue and enhancing physical strength.

6. Other effects and functions

From the perspective of traditional Chinese medicine, black garlic has the function of nourishing the kidneys and regulating the liver. Scientific analysis has proved that black garlic can not only enhance human immunity, but also has health benefits for people with high blood sugar, high blood lipids, high blood pressure, insomnia, constipation, etc.

7. Nutritional value of black garlic

The protein, sugar, vitamins, etc. of black garlic are at least twice that of garlic.

Black garlic contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and germanium.

Black garlic contains about 0.2% volatile oil, the main component of which is black allicin.

Black garlic contains a variety of sulfide compounds composed of allyl, propyl and methyl groups.

Every 100g contains 43.6g of water, 1100KJ of calories, 41.4g of sugar, 10.4g of protein, 5.1g of fat, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, 10.726mg of vitamin B6, 0.126mg of vitamin B2, 10.048mg of niacin, etc.