Garlic is an indispensable ingredient in the kitchen. Essentially, garlic is a bulbous plant similar to onions. Due to its distinctive pungent aroma, it is also nicknamed the “stinking rose” abroad. In addition to being used as a culinary ingredient, garlic has also been developed into health supplements. In particular, black garlic, which is naturally fermented and aged through special processing methods, has gained popularity because its antioxidant properties are significantly enhanced. Furthermore, according to the ancient Chinese medical text Compendium of Materia Medica, garlic can be used to treat various sores, postpartum intestinal prolapse, and childhood convulsions.
The Many Benefits of Garlic
Dr. Tan Jian-Min, Director of the Department of Family Medicine and Gastroenterology/Hepatology at Hong En General Hospital, stated that the currently recognized health benefits of garlic for the human body mainly include the following four aspects:
Reducing inflammatory responses, particularly lowering the risk of osteoarthritis.
Enhancing the immune system to fight against bacteria, fungi, viruses, and even parasites.
Promoting cardiovascular health, improving blood circulation, preventing abnormal platelet aggregation, slowing arterial plaque buildup, lowering blood lipids, and even helping to reduce blood pressure.
Garlic possesses strong antioxidant properties, which may help combat or inhibit precancerous changes in various cancer cells, especially those associated with lung cancer, breast cancer, colorectal cancer, and pancreatic cancer.
Processed Allicin Is More Readily Utilized, but Temperature Control During Processing Is Crucial
Dr. Tan pointed out that allicin itself has a very short half-life—less than one hour. Therefore, unless garlic has been specially processed, allicin can quickly break down into inactive compounds during cooking, aging, or crushing, making it difficult for the body to benefit from its biological activity. Black garlic is made through the natural fermentation (yeast fermentation) of fresh garlic. After a long fermentation and aging process, the proteins contained in garlic are broken down into the 18 amino acids essential for the human body. Black garlic also contains vitamins, minerals, and other highly nutritious compounds that can be rapidly absorbed by the body.
Temperature control during the fermentation and aging process of black garlic is also extremely important. If the temperature is too high during fermentation, toxic substances such as benzenebilling may be produced. Black garlic naturally fermented at 65°C using patented technology, however, is free from the pungent garlic odor and irritation, and does not produce toxic reactions. Dr. Tan further explained that through special fermentation and aging techniques, the irritating allicin in raw garlic can be converted into odorless compounds. In addition, black garlic contains higher levels of polyphenols and greater activity of superoxide dismutase (SOD), a free radical–scavenging enzyme, compared to raw garlic. Nevertheless, the manufacturing process must still be carefully monitored. Experimental studies have shown that premium six-clove garlic from Aomori Prefecture, Japan, when processed into black garlic using patented procedures, demonstrates enhanced antioxidant capacity and increased amino acid content. This may help improve immunity, promote peripheral circulation, and provide preventive benefits against cardiovascular disease.
Consult a Physician Before Taking Health Supplements
There are many brands of black garlic health supplements available on the market, including tablets, powders, and capsules. Some products are also combined with blackcurrant extract rich in anthocyanins, as well as hawthorn flower extract and red grape leaf extract, to enhance their active ingredients. Dr. Tan further noted that the addition of multiple ingredients to black garlic products is mainly intended to help regulate body constitution and promote metabolism. As modern consumers place increasing emphasis on health maintenance, it is advisable to consult a physician before taking black garlic supplements. Ideally, one should also undergo a comprehensive health evaluation to rule out any underlying chronic diseases and determine whether long-term consumption is appropriate.
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