Known since ancient times, garlic is an excellent condiment. It is also a real remedy, hence its nickname of herb with nine virtues. It helps to prevent diseases, mainly due to its high content of organosulfur compounds and its activity antioxidant.
Fresh garlic, however, is not for everyone: it can be poorly digested and its strong odour can be unpleasant. These unpleasant effects of fresh garlic are due to allicin, an oxidant that is released when the bulb is chewed or cut. Scientific studies show, however, that garlic does not have to be fresh garlic to be effective, nor does its smell have to be present for it to be beneficial to health.
An alternative source twice as concentrated in active principles as white garlic, odorless and richer in antioxidants than fresh garlic exists: it is black garlic, a food supplement. Black garlic is produced in a highly standardized way, by aging organic black garlic at room temperature for 20 months. This process increases antioxidant levels and converts unstable compounds, such as allicin, into stable, health-promoting substances. It contains mainly water-soluble and stable organosulfur compounds, which are powerful antioxidants. Among others, we find S-allyl-mercaptocysteine, a compound exclusive to black garlic, and S-allyl-cysteine, 98% bioavailable. Black garlic also contains some fat-soluble organosulfur compounds, flavonoids and other essential nutrients like selenium. A real nugget for your health.
The anti-oxidant effects of black garlic
The free radicals cause damage to DNA, lipids and proteins, causing mutations, damaging cell membranes, disrupting enzyme function and reducing immunity. These free radicals, waste products of normal metabolism, are usually neutralized by cellular enzymes and small molecules such as glutathione, by vitamins and minerals from the diet. High levels of free radicals, during inflammation or sun exposure, ionizing radiation, pollutants, physical exercise and certain medications require additional antioxidant protection, and in its absence, oxidative stress occurs. Stress oxidative damage plays a role in arthritis, atherosclerosis, cardiovascular disease, stroke and AIDS, cancer and in the programmed death of neurons (apoptosis), which can lead to disease Alzheimer's and other neurodegenerative diseases.
Black garlic contains more antioxidants than garlic preparations and fresh garlic, and it boosts cellular antioxidants, such as glutathione, that help maintain immunity and prevent drug toxicity. It also contains peroxidases that eliminate toxic peroxides.
The cholesterol and blood pressure lowering effect of black garlic
The major risk factors for cardiovascular disease and stroke are hypertension and high levels of cholesterol LDL and triglycerides. Clinical studies show that black garlic and S-allyl-cysteine can help reduce this risk. A daily dose of 2.4-4.8 g for 6 months reduced total cholesterol by 5-7%, and lowered LDL, triglycerides while decreasing blood pressure, inhibited platelet aggregation and increased HDL. S-allyl-cysteine, the main compound in black garlic, lowers cholesterol by inhibiting its synthesis via the HMA-CoA enzyme, thus using the same mechanism as statins.
Another study showed that'black garlic extract lowered plasma cholesterol and triglyceride levels. In patients receiving a diet supplemented with 2% black garlic extract, plasma triglyceride levels and cholesterol levels were 30 and 15% lower, respectively, than in the control group.
Black garlic helps reduce homocysteine levels
High levels of homocysteine, which can result from vitamin B and folate deficiency, are a major risk for cardiovascular disease, stroke, Alzheimer's disease and cancer. Preclinical studies conducted at Pennsylvania State University showed that black garlic supplementation decreased homocysteine levels in folate deficiency.
Protection of the heart and arteries with black garlic
A study conducted at UCLA showed that daily black garlic supplementation reduced many risk factors associated with cardiovascular disease. In a randomized, double-blind, placebo-controlled study that lasted 1 year, 19 cardiac patients on statins who received 1200 mg of black garlic daily had a 50% decrease in coronary plaque buildup, improved HDL, and decreased homocysteine levels, whereas it increased in the placebo group. As with healthy people, adding black garlic to the diet of heart patients can help prevent atherosclerosis and keep the heart in good condition.
Stimulation of immunity and antiviral effect
Black garlic extract increases immunity and helps fight infections. Preclinical studies have shown that adding black garlic to the diet can prevent influenza virus infection and is as effective as vaccination. Black garlic extract increases the activity of macrophages, spleen cells and natural killer (NK) cells. It stimulates T-cell proliferation and increases lymphocyte toxicity to cancer cells.
Antibacterial and antifungal effects
Black garlic inhibits the growth of Candida albicans, which is often found in immunocompromised patients, and eradicates Heliobacter pylori, which is linked to stomach ulcers and cancers. It also protects the liver from the toxicity of carcinogens and paracetamol, one of the most widely consumed painkillers.
Neuroprotective effects
Approximately 10% of people over the age of 65 develop Alzheimer's disease. Black garlic has the potential to protect the brain from neurodegenerative conditions by protecting neuronal cells from apoptosis. S-allyl-cysteine, the major component of black garlic, also prevents the neuronal death that follows ischemia and increases the survival rate of cells in the hippocampus, the seat of memory, by 30% compared with the control group.
Anti-aging effects of garlic noil
Regular intake of black garlic or S-allyl-cysteine prevented frontal lobe degeneration, improving learning, memory, and lengthening life span. Black garlic has also shown neurotrophic effects, as well as an ability to enhance serotonin release, which has an antidepressant effect.
The safety of black garlic has been confirmed in toxicological tests and clinical studies involving over 1000 subjects. More than 400 scientific studies have been conducted on black garlic at major universities around the world. All these studies, which focused on a variety of cardiac risk factors such as cholesterol, hypertension, homocysteine levels, oxidation of LDL-cholesterol, inhibition of platelet aggregation, lead to the same conclusion:
regular intake of black garlic extract is indicated as part of an overall healthy diet and has no side effects
An all-natural formula that reduces bad cholesterol while increasing good cholesterol as effectively as conventional medications but with no side effects.
The policosanol is a natural substance, extracted from sugarcane, that plays a key role in the prevention of cardiovascular disease through its cholesterol-lowering and platelet-regulating action. Policosanol decreases the production of cholesterol by the liver.
Recent and numerous scientific studies (more than 60 clinical trials on more than 3,000 patients) demonstrate that policosanol is as effective as conventional drugs (notably statins) in lowering cholesterol. In addition, policosanol not only lowers LDL ("bad") cholesterol levels by 13% to 25%, according to study results, but when taken long-term, it also increases HDL ("good") cholesterol levels by 8% to 29%.
Black garlic is a garlic that is specially fermented in order to remove its characteristic odor, but more importantly in order to develop active substances that have many therapeutic effects and that do not exist in conventional garlic.
For example, S-Allyl-Cysteine (SAC) is a key component extracted from black garlic and is responsible for the cardioprotective effects demonstrated by numerous clinical studies (Phytomedicine, Volume 17, Issue 13, November 2010, Pages 1016-1026). Indeed, black garlic has many therapeutic properties including the reduction of risk factors for cardiovascular disease by :
- the reduction of blood lipids such as cholesterol and triglycerides,
- inhibition of platelet aggregation (blood thinning),
- improved circulation
a reduction in blood pressure in hypertensive patients.
Inositol hexanicotinate
In several clinical studies, niacin (vitamin B3) has been shown to be as effective as drugs in reducing LDL and increasing HDL, and appears to affect several other factors leading to cardiovascular disease. Unfortunately, some people do not tolerate it well and experience problems with vasodilation of the face and neck.
These problems no longer exist with a new form of niacin: inositol hexanicotinate.
Good to know: black garlic should not be confused with bear garlic, Allium ursinum, which is a seasonal wild plant. It grows from late winter to spring in undergrowth, near waterways and in shady, damp gardens.
Black garlic, for whom, for what?
To summarize, black garlic is interesting for you to :
promote blood circulation
lower blood pressure
keep your heart healthy
fight against diabetes
prevent cancer
stimulate the immune response
lower cholesterol levels
improve cognitive abilities (memory, attention, concentration, reflection...)
protect against fungal and bacterial diseases
eliminate toxins
restore vitality
release serotonin (good mood hormone) and reduce anxiety
improves the quality of the intestinal flora
protect against allergies
to relieve skin problems
improve sleep quality
fight against the effects of aging and protect against free radicals
improve eyesight
relieve headaches
detoxify the liver
Do you have trouble digesting white garlic? Adopt black garlic
If you suffer from painful digestion, bad breath, belching or discomfort when consuming raw or cooked garlic, black garlic will relieve you of all these discomforts. Indeed, thanks to its fermentation, the black garlic becomes soft, digestible, slightly sweet and acidulous reminding the caramelized balsamic vinegar. And important fact: it does not give bad breath!
Prepare black garlic at home.
If you're feeling adventurous and have the patience, you can make your own black garlic in your kitchen. Beware of the smell of the first days! A good ventilation is necessary...
To do this, you need:
an electric rice cooker to maintain a low, constant temperature for 20 days...
20 to 30 large heads of white garlic
Process:
place the garlic heads in the rice cooker and close tightly
turn on your device on the "keep warm" function for 12 to 20 days
2 times a day, turn the heads of garlic
on the 12th day, check the color and the aspect of a head of garlic by cutting it in 2: if it is white or gray: continue cooking for a few more days. If it's black, it's over.
Dry the pods at room temperature for 10 to 20 days until they are firm.
To be kept in a cool place.
You can use it as a condiment (replaces salt easily), additive in your sauces, your dishes, your smoothies...
How to choose your black garlic
Although you can prepare your own black garlic, you may not have the time, equipment or inclination to do so. In this case, it is quite possible to turn to food supplements. Prefer laboratories that are committed to the organic in order to support the actors committed to the protection of the environment (producers and growers). In addition, you avoid contaminating yourself with pesticide residues and other phytosanitary products!
Black garlic as a dietary supplement
Dried, encapsulated black garlic is the most convenient way to enjoy its many benefits. It is advised to take it in 21 days renewable cure according to your problematic. However, it is important to maintain a therapeutic window every 21 days to allow the body to take over.
Note: because of its energizing effect, it is not recommended to take it at night.
When not to use black garlic
Although it is a natural product, this does not mean that you should take it all the time. In some cases, it is not recommended to interfere with medication. As a precaution and in case of current or future treatment, please always ask the advice of your doctor, only he will be able to inform you and/or redirect you towards an adequate natural solution.
When not to use black garlic :
if you have porphyria, a genetic blood metabolism disorder
before and after surgery
if you are taking anticoagulant medication
at high doses, it interferes with treatments for diabetes, thyroid disorders, prostate adenoma, and HIV.
Not recommended during pregnancy and breastfeeding
in children under 12 years of age
Additional resources
https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-1-4
http://www.berkeleywellness.com/supplements/vitamins/article/niacin-and-cholesterol