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blackgarlic [2026/02/09 08:48] – kappablackgarlic [2026/02/09 09:09] (current) – kappa
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 When finished the black garlic can have a soft to chewy texture, with a caramelised taste, with hints of balsamic and umami. This can be used both as a sweet or savour component in meals. Black garlic is even being used in cosmetics.  When finished the black garlic can have a soft to chewy texture, with a caramelised taste, with hints of balsamic and umami. This can be used both as a sweet or savour component in meals. Black garlic is even being used in cosmetics. 
  
 +====Nutrition====
 Black garlic is naturally rich in a whole range of nutrients:- Black garlic is naturally rich in a whole range of nutrients:-
   * B vitamins (B1, B2, B3, B6, B9)   * B vitamins (B1, B2, B3, B6, B9)
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 +Sulphur based amino acids are really important as they help the liver detoxify waste products, lack of these AA has a direct effect on the liver and can lead to toxin overload. Both methionine and cysteine also work on a cellular level clearing out toxins in the cells (homocysteine). This is really important for people who have methylation issues and difficulty absorbing vitamin B9, which is linked to approximately 150 illnesses, these include mental health, thyroid, cardiovascular, obesity, hypertension, diabetes and autoimmune issues. 
 +
 +^ Mineral ^ Black Garlic ^ Raw Garlic ^
 +| Sodium (Na) | 36mg | 17.0mg |
 +| Potassium (K) | 930mg | 401mg |
 +| Magnesium (Mg) | 52mg | 25.0mg |
 +| Calcium (Ca) | 13mg | 181.0mg |
 +| Iron (Fe) | 2.1mg | 1.7mg |
 +| Zinc (Zn) | 1.4mg | 1.2mg |
 +|   USDA standard nutritional database (2025)   |||
 +
 +====Bioactive properties of the black garlic====
 +===Anti-Obesity properties===
 +Obesity is a significant problem globally, issues linked with obesity include fatty liver, cardiovascular problems, joint problems, diabetes. Rutin, epigallocatechin 3-gallate, gallic acid, o-coumaric acid are components of black garlic and research has found they help support weight loss. 
 +
 +===Antioxidant properties===
 +Antioxidants role, via redox reactions, is to remove and reduce harmful oxygen reactive products which damage cellular tissue.  Flavonoids, phenolic acid and phenolic diterpenes are certain types of plant substances that have antioxidant properties. The fact that the garlic becomes blac kshows it has had a reaction with amino acids and carbohydrates, leucine, isoleucine and histadine are key in this. Allicin one of the components that gives garlic it’s smell is broken down during the fermentation and aging process forming S-allylcysteine, the amount present in black garlic is 6 times the amount in raw. Cyesteine has a key role in removing toxins at a cellular level. Also factor in any vitamins B and C also aid in the antioxidant properties.
 +
 +===Anti-inflammatory properties===
 +Black garlic has antiinflammatory properties linked to the level of antioxidents and the amount of chemicals pyruvate, 2-linoleoylglycerol, and 5-hydroxymethylfurfural. It is known to decrease inflammation.
 +
 +===Hypolipidemic and hypocholesterolemic effect===
 +Research indicates lowered levels of triglycerides, decreased hydroperoxide concentration of serum lipids, plasma and urinary F2-isoprostanes and reduced oxidative stress. Thus aiding in reducing unhealthy fats and chloesterol.
 +
 +===Effect of garlic on hypertension===
 +The ability of garlic to reduce unhealthy fats improves health including blood pressure, indicating it may aid with the reduction of lipid (fat) built up on the inside of blood vessels., thus reducing blood pressure. This would aid in supporting a whole range of problems linked with cardiovascular health including artherosclerosis.
 +
 +===Anti-cancer properties of black garlic===
 +Black garlic is listed as a food that has anti cancer and tumour properties. The growth of a human tumour follows metastasis, resisted cell death, dodged growth suppressors, proliferation signaling,
 +induced angiogenesis, activated invasion, and enabled replicative mortality, this process is hindered by black garlic. There have been a number of studies that show this process. 
 +
 +===Anti-diabetic activity===
 +Black garlic  reduces insulin resistace, lowering chloesterol and triglyceride levels. Part of this process is linked with the organosulphur modelcules also used in the process of cellular and bodily detoxificaton. This process also has a hypoglycaemic effect reducing the amount sugar.
 +
 +===Anti-allergic action===
 +Research has indicated both raw and black garlic have anti allergic effects. This may well be linked with the increased organosulphur levels, detoxifying cellularly and as a whole. It may also be linked in increased neurochemical production such as histamine due to the increased bioavailability of key components found within black garlic i.e. methionine. 
 +
 +===Antimicrobial=== 
 +Black garlic has been found to be effective against gram positive pathogens (Staphylococcus aureus and Listeria) compared to gram negative (Escherichia coli and Salmonella). Raw garlic is more helpful for gram negative and treatment resistive.
 +
 +I’d encourage you to make friends with this wee gem of a superfood, I have seen it help folks who have got stuck on their health journey, the insomniac curing their sleep problems, the overweight person looding more weight and the person struggling to finally lower their blood pressure. It’s a gorgeous tasting herbs and so good for us too. 
 +

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