Black garlic is a food that not many know or do not dare to try, but if they did, they would discover that in addition to its beneficial properties and widely used to reduce cholesterol levels in the body, it has a mild, slightly fruity flavor. , since due to the delicate fermentation processes that it undergoes, the intensity is lost, which is why it does not generate bad breath like the classic garlic that we all know and consume.

In the food market it is a relatively new option, however it is a food with a great tradition in Asian countries

To look this way, they were subjected to two months of fermentation in extreme conditions of hygiene and safety, which gives it that color and burnt appearance. In other words, black garlic comes from the careful and controlled fermentation of the classic white garlic. And in this process is the secret of this food.

Those responsible for its lowering properties of blood cholesterol levels are the molecules of S-allylcysteine ​​and S-allylmercaptocysteine.

In addition, in the controlled oxidation process, very useful compounds appear for the cardiac system, such as: diallyl sulfide, triallyl sulfide, diallyl disulfide, diallyl polysulfide, antioxidants such as alixin, n-fructosyl arginine, n-fructosyl glutamate, tetrahydro- beta-carbolines, and selenium.

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Dr. Samantha Robson ( CRN: 0510146-5) is a nutritionist and website content reviewer related to her area of ​​expertise. With a postgraduate degree in Nutrition from The University of Arizona, she is a specialist in Sports Nutrition from Oxford University and is also a member of the International Society of Sports Nutrition.

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