Used by Asians, particularly the Japanese, Koreans and Thais, for centuries, black garlic is now gradually making its way to Europe. Obtained following a fermentation process, this product has many therapeutic virtues: powerful antioxidant, action against bad cholesterol & cell ageing... Here are 4 benefits of black garlic!
An immune system booster:
The properties of garlic, often used to season dishes in European cuisine, seem to be well known on the Old Continent, but those of its fermented version, known as black garlic, are much less well known. This Asian foodstuff has numerous benefits for the body. For a start, black garlic stimulates the production of white blood cells, which has the direct effect of boosting the immune system. A study was carried out on this subject, in which participants were given either black garlic or raw garlic before having their blood tested. It turned out that those who had eaten black garlic showed greater immunostimulant activity than those who had eaten raw garlic. As a result, black garlic increases the body's immune activity and also helps to fight certain bacteria and infections. It's advisable to eat it when the seasons change, as it is highly effective in treating minor intestinal infections and winter ailments. Black garlic can also be used to detoxify the liver. In general, it makes a major contribution to cleansing and preserving the entire digestive system, as well as restoring high-quality intestinal flora.
A remedy for bad cholesterol:
Black garlic is also famous for its impact on blood cholesterol levels. It increases the level of high-density lipoproteins, or 'good' cholesterol, and regulates the concentration of 'bad' cholesterol. Several studies have demonstrated this action, notably in 2014. This study involved around sixty volunteers, some of whom ate black garlic twice a day for 12 weeks. At the end of this period, the researchers established that the individuals who had ingested it had significantly higher levels of high-density lipoproteins than the others, which would indicate that black garlic has a positive impact on cholesterol levels and the cardiovascular system as a whole. Another study, carried out in 2015, asked participants to eat black garlic at the same time as following a high-fat diet, and the findings confirmed this initial assessment: 'good' cholesterol levels had risen and 'bad' cholesterol levels had fallen. Finally, in Korea, scientists tested the effects of black garlic on obese rats, who behaved in the same way as humans and saw their triglyceride levels fall following consumption of black garlic.
A powerful antioxidant against cell ageing:
Black garlic is often dubbed "Asia's treasure trove of goodness" because of its many virtues: as well as boosting the immune system, it is a veritable concentrate of antioxidants. These combat the ageing of cells caused by oxidative stress, protecting the brain and its neurons. One of the major components of black garlic is S-allyl-cysteine, or SAC, which is a very powerful antioxidant, easily absorbed by the body and less toxic than other components of raw garlic. Thanks to this high concentration, black garlic is a highly effective dietary supplement for protecting the brain, and memory in particular, from the long-term effects of oxidants. It is also traditionally used to reduce stress and chronic fatigue and to prevent neurodegenerative diseases.
An ally for a healthy cardiovascular system:
As well as preserving the brain and memory, this food is a real protector of the cardiovascular system. Black garlic has very specific properties that enable it to act on three levels: blood circulation, blood vessels and the heart. Firstly, it is a natural anti-coagulant. As a result, it reduces the risk of blood clots forming, which can cause damage to the brain or heart and lead to serious illnesses such as heart attacks, strokes or phlebitis. It is advisable to tell your doctor if you are taking anti-coagulant medication, to prevent your blood from becoming too thin. Black garlic is also a lipid-lowering agent, which means it reduces the synthesis of fats, particularly cholesterol, as mentioned above. Bad cholesterol is at the root of many cardiovascular diseases such as strokes and heart attacks. Black garlic is also an anti-hypertensive, meaning it regulates blood pressure and protects the circulatory system, particularly the kidneys, heart and brain.
Black garlic therefore seems ideal for preventing many cardiovascular diseases, eliminating bad cholesterol and protecting the brain from disorders linked to the impact of oxidants. It can be taken in a variety of forms, including those offered by Ecosystem Laboratoire: as a liquid food supplement or as ready-to-use peeled cloves. It's the perfect seasoning for your dishes!
