Black garlic sounds pretty grim. Nevertheless, there are and such. However, this is not some other sort, it's just a way of cooking we all know vegetable, resulting in not only enhanced its properties, but there are new useful qualities. This product is widely used in gastronomy and in medicine as a remedy for many diseases, including cancer.
Black garlic come from the traditional Korean cuisine in 2008, and thanks to its interesting taste and amazing nutritional value immediately gained popularity first in the US and then in Europe.
What it is and how it is produced
Black garlic prepared by fermentation or fermentation whole more old-fetal head at 65-80 ° C for 30 days. One month after the garlic cloves chorneyut. During fermentation time melanoidin generated, and which gives a color. A similar phenomenon can be observed when undercooked crust of bread or meat over an open fire.
However, this is not the end. Almost finished product can withstand 45 days to oxidation. Then it becomes a sweet, slightly reminiscent of balsamic vinegar to taste. After this process, there is increased fructose content and antioxidants 2-2.5 times as compared with white fruit, increased its bactericidal properties. This garlic loses its sharpness and does not leave a characteristic odor in the mouth.
Influence on the cardiovascular system
Antioxidants garlic have a beneficial effect on the circulatory system and the heart in general. They fight free radicals, which are involved in the oxidation of cholesterol. This prevents disruption of the cell membranes in the vessels - the underlying cause of atherosclerosis and cardiovascular diseases.
The immune system
Garlic is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C. From these substances depends directly on the correct operation of its antibodies and thyroid development. The fermentation process doubles the amount of antioxidants fresh fruit, which is crucial for the proper functioning of the immune system.
anti-cancer effect
Published in the scientific journal «Global Science Book» studies conducted by the Japanese in 2007, It shows that black garlic has anticancer activity and can cause a reduction in tumors. Unfortunately, most of these tests has been tested only in animals, and the official scientific confirm that the "black fruit" has the same effect on people who have not yet been presented.
The perfect cure for the common cold
Black garlic as a pharmacological agent strongly advertised. Many are accustomed to that noise and did not react to it. However, scientists continue to assert that this vegetable is successful in preventing inflammatory processes and effectively fights colds and flu, without causing any side effects. One of its nutrients is allicin - a compound which includes a sulfur. Sulfur, in turn, is an extremely powerful weapon against bacteria, viruses, fungi and parasites. Therefore, the black garlic is considered one of the best natural antibiotics.
