A well-known garlic preparation that comes up with several health benefits is popularly known as the black garlic extract. It is mainly fermented in a regulated environment of high humidity. The preparation is done in this way with such a range of temperatures to remove the strong obnoxious flavor of fresh garlic. Another added benefit that comes with it is the wonderful nutrient composition which boosts up the different bioactivities and enhances the taste buds as well. After it was introduced in the world market, it gained much popularity as an effective food with tremendous health benefits within a short period.
Most people all around the world have become aware of the health benefits of it. Also, if we consider the usage of the black garlic extract in the last few decades, then it is very clear that the black garlic has since then is regarded as one of the emerging functional food on the account of its broad range of biological functions which has been identified and includes the different effective properties like it acts as an antioxidant, anti-obesity, anti-inflammatory, anti-cancer agent. It also possesses the hepato-protective and neuroprotective effects. It also lowers hyperlipidemia.
The huge role of the black garlic extracts is to enhance the bioactivities and its therapeutic benefits have been the subjects to plentiful extensive researches in both in vitro and in vivo levels. In recent times, there are only some of the clinical studies made which successfully prove the health benefits of black garlic on cardiovascular diseases. Therefore, further researches have put their focus on other medical aspects and application as well. The safety aspect of the black garlic extracts is required to grant an inclusive overview of the therapeutic effects of black garlic.
The black garlic extract comes from the regular garlic which gets exposed to temperatures between 140 to 170 degrees Fahrenheit for a longer period of around three to four weeks. The process makes the aging of garlic faster, leading to the dark color which it acquires in the long run. Some of the developed countries like Japan, South Korea, and Thailand are among the list of countries that have been using black garlic for a long time now for cooking. But it has grabbed most of the attention across Asia and in the U.S. over the past few years.
The enormous health benefits of black garlic appear similar to those of the raw ones. But the aged garlic contains higher amounts of antioxidants as well as gives a different taste and aroma altogether. Black garlic is also recognized as a good source of calories, protein, fibres, iron, vitamin C, and calcium, according to researches. Since past ages, the extracts of black garlic have been extensively used in savory and sweet dishes. Some chefs also add this exclusive ingredient to special preparations like the meat and desserts for extra flavor. Another best thing is that being less in price, you can very easily add it to your daily meals, starting right from meats, sauces to dips.