WHY "Black Garlic" is black?

The Black garlic derives its dark appearance through the fermentation process. Fermentation takes place through two stages.  In the first stage Organic garlic bulbs are arranged in wooden boxes and placed in a greenhouse-like room for about a month.  The room is kept at high temperature and humid conditions to create a dry steaming effect which is ideal for the garlic bulbs to ferment. By the end of the month, the garlic bulbs will acquire a light brownish color. They will then be transferred to another room for the next and final stage of maturation after which in would acquire its black appearance. Simple though it may seems,  these effects on the fresh garlic bulb includes decomposition, acid reduction, hydrolysis, synthesis and a host complicated transformation affecting more than 800 types of amino acids.  Enzymes are broken down and proteins and sugar naturally found in the garlic will combine to create the black appearance, the sweet, balsamic taste and smooth soft texture that  offers an amazing melt- in-the- mouth sensation. In a Research into the Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation,(Emiko Sata, et al 2006), the report suggested that the black color is likely to be derived from anthocyanins  so that a hypothesis is also raised that polyphenols  are increased. This method of fermentation was also discussed by Professor Junichi Sasaki  (Sasaki J, et al, 2000) , which  the research team  tested  the anti-tumor potentials of the aged Black Garlic

How do I eat black garlic?

You can eat it by itself or cook with other food.  It does not stimulate stomach in a way a raw garlic does.  One or two cloves is a recommended amount of consumption per day

What are the health benefits of black garlic?

• Purely natural, healthy and green food
• Richly containing 18 kinds of amino acids which are essential to human body
• Enhancing immunity,especially for the vulnerable people
• Resisting fatigue and ageing effectively
• Assisting in the recovery of the weakened and elderlyHelping in adjusting blood pressure,blood sugar, blood lipid and cholesterol levels

Another benefit of black garlic is its antioxidant levels – it contains twice that of regular white garlic. “Antioxidants are essential for our immune system as well as preventing and repairing damage to the body’s cells,” says Robert. “Black garlic could also help lower cholesterol levels, and may offer some protection against infections as it’s a natural antibiotic.”

日本医学研究证明，黑大蒜的有效成分可提高免疫力，对 癌细胞具有强烈的抑制作用。
在具有抗氧化损伤功能的300多种食品对比中，黑大蒜的抗氧化能力名列前茅。
黑大蒜对增进健康、预防疾病、提高人体免疫力具有明显作用。
黑大蒜中富含大蒜烯（Ajoene）、多酚类物质和游离氨基酸。
大蒜烯具有极强的抗血栓、分解脂肪、抑制胆固醇生成、
提高大脑活性化以及预防多种慢性病等功效。
黑大蒜比生蒜的SOD（超氧化物歧化酶）活性多酚类物质含量多10倍以上，
抗氧化能力大大增强。
黑大蒜含有的游离氨基酸是生蒜的数倍，更容易为人体吸 收。
黑大蒜使造成刺激的蒜素转化成无蒜臭、低刺激性的S-烯丙基半胱氨酸成分，
食用黑大蒜不会产生难闻 的口气及刺激肠胃的感觉，同时，
它还具有预防心肌梗塞、脑梗塞和动脉硬化的 功效。
黑大蒜的功效已得到日本科研界和黑大蒜服用者的充分认可。
日本的研究结果表明，黑大蒜具有增强免疫力、抗疲劳、抗流感、抗氧化、
预防和治疗癌症、促进糖尿病人的体 质恢复、杀菌消炎、降血压、降血脂、防血栓、
WHY "Black Garlic" is black? 降胆固醇、抗衰老、改善便秘和失眠 症状等明显功效。