The efficacy of black garlic and its suitable population
Black garlic is not a variety of garlic but raw garlic in a certain temperature and humidity conditions, long fermentation refined. After fermentation, fructose and amino acids in garlic produce carbonyl ammonia condensation to complete the garlic enzyme browning reaction. At this time, garlic turns from original white to black brown, and then becomes black, so it is called black garlic.
Black garlic garlic to eliminate the pungent smell, the retention of trace elements in garlic allicin, germanium, potassium and other proteins required by the human body, garlic itself into 18 kinds of essential amino acids the human body every day, while increasing the polyphenol content, so as to generate a new water soluble sulfide (SAC) and S-allylcysteine S-ally-mercapto-cysteine and other antioxidants, greatly enhance the efficiency of garlic acid, antioxidant. Black garlic is the best healthy food.