black garlic

Black garlic is a type of aged or fermented garlic produced by exposing whole bulbs of fresh (Allium sativum) garlic to controlled high heat and humidity over several weeks. This process turns the cloves black and softens their texture, while also transforming their chemical composition. Black garlic contains higher levels of antioxidants—especially S-allylcysteine (SAC)—and has increased bioavailability of certain sulfur compounds compared to raw garlic. These changes are believed to enhance its health benefits. Mechanistically, black garlic acts primarily as an antioxidant and anti-inflammatory agent due to its rich content in stable antioxidant molecules like SAC. It may help regulate blood sugar levels, improve lipid profiles by lowering LDL cholesterol and triglycerides while raising HDL cholesterol, reduce blood pressure, support immune function by stimulating white blood cell production, protect brain health through anti-inflammatory effects on neural tissue, promote cardiovascular health by improving circulation and reducing atherosclerosis risk, support liver function via hepatoprotective effects, aid digestion with prebiotic properties for gut microbiota balance, and potentially exert anticancer activity through inhibition of cancer cell growth in laboratory studies[1][2][3][4][5][6][7].

Other names

fermented garlicaged garlic