Health benefits of black garlic

Black garlic may not sound much familiar to us. But there are several reasons that you may want to have it. Like its white counterpart, black garlic promises a wide range of health benefits, such as strengthening heart, immunological, and digestive health. Furthermore, if it undergoes fermentation process, it may even be more healthful.
Associate Professor Subodh Kumar Sarkar of Noakhali Science and Technology University's (NSTU) Department of Biochemistry and Molecular Biology has been successful recently in producing fermented black garlic. It is reportedly made by heads of the garlic aged under specialised conditions and humidity-controlled environment. Black garlic is different from the fresh garlic due to its higher amino acid content, which is almost double the amount of antioxidants compared to white garlic.
Black garlic is popular in Japan and Korea as a health product. In Thailand, it is thought to increase life expectancy. According to researches, it has been found that it has the function of revitalising the stomach, digesting food, and cleansing. It serves to contain antioxidants, improve blood sugar levels, reduce cholesterol, improve immunity, and support weight loss. Also, it has healing and immunity-boosting qualities. To get the best result, you may take two to three cloves of black garlic in the morning or you can use it in soups and sauces.

Fariha Tabassum Piya,
Student of Department of Management,
University of Dhaka, Dhaka,
f.tabassum36@gmail.com