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Black Garlic Extract Health Benefits and Application

 

What Is Black Garlic Extract?

A black garlic extract is a form of garlic which is derived from the fermentation and ageing of fresh garlic. The treatment of fresh garlic to produce black garlic takes place at highly humid conditions with high temperatures ranging from 40°C to 60°C for roughly ten days.

With these conditions, the garlic ages faster and turns from white to dark/black colour. It is packed with an array of important vitamins and minerals such as manganese, Vitamin C, Vitamin B6, Selenium, Vitamin B1, phosphorous, copper and calcium.

The fermented black garlic has been a popular food flavour booster for hundreds of years in Thailand, South Korea, as well as Japan but other countries such as Taiwan, have adopted it in the recent past, especially in high-end restaurants and eateries. It is mainly used to add flavour to different foods, including meat blends to desserts, and is considered a better food flavour booster because of its antioxidant properties.

Besides improving the taste of food, other black garlic extract benefits include weight loss support, skin health improvement and more robust immune system. You can buy fermented black garlic in the form of black garlic extract powder, black garlic extract balls or black garlic extract juice.

 

Black Garlic Extract Mechanism of Action

Black garlic extract has an anti-inflammatory effect which it achieves by decreasing NO and pro-inflammatory cytokine production in LPS-induced RAW264.7 cells. The garlic’s hexane component cell proliferation and ICAM-1 and VCAM-1 expression in TNF-α-activated endometrial stromal cells in your body.

It further inhibits, leukotrienes, pro-inflammatory cytokines as well as the activities of the COX-2 and 5-lipooxygenase within LPS-induced RAW264.7 cells. As a result, one an inflammation gets less severe or is prevented from occurring.

When it comes to oxidative activity, black garlic contains phenols and flavonoids, both of which play a significant role in Nrf2 pathway activation. The various compounds supplied by the garlic increase the expression levels of mRNA in antioxidant enzymes like HO-1, NQO1, and GSTs. The compounds, which include tetrahydro-β-carboline derivatives, N-fructosyl glutamate, N-fructosyl arginine allixin and selenium, achieve this through Nrf2 activation.

 

Black Garlic Extract Production

As earlier mentioned, black garlic extract is processed from fresh garlic by fermenting the latter in a strictly controlled environment. The environment should be highly humid ( with 80 to 90% relative humidity) and as hot as 40 °C to 60 °C. During the process, different compounds form as a result of the Maillard reaction.

With time, the once white garlic cloves darken into a black colour. They also develop a sweeter tangy, syrupy, balsamic taste, chewy texture and a unique aroma.

The duration of the treatment process varies from one producer to another but normally ranges from four to forty days. This depends on the cultural and the manufacturers’ preferences as well as the intended purposes of the black garlic extract.

However, according to the findings of one study, 21 days are ideal when the garlic treatment is done at a relative humidity of 90% and a temperature of 70 60 °C. According to the study, the conditions and the duration of the treatment maximize the antioxidant abilities of the resulting products, thus maximum black garlic extract benefits.

 

Black Garlic Extract Health Benefits 

 There are many black garlic extract health benefits, including:  

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1. Black Garlic Extract Helps With Weight loss

The findings of one rat study showed that black garlic can significantly decrease the bodyweight, the size fat cell and stomach fat. This was a strong indication of potential black garlic weight loss benefits among humans.

The evidence is supported by a recent study which shows that incorporating black garlic can improve your body’s calorie burning ability. This can help you to shed off weight faster for better health and physic.

Therefore, if you are obese or just want to lose some weight, consider tapping into black garlic weight loss power.

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2. Black garlic benefits for skin

Black garlic benefits for skin are as a result of the availability of S- allylcysteine compound in the garlic. The compound makes the garlic to metabolize easily to offer your skin and the rest of your body better protection against infections.

One of the black garlic benefits for skin is acne prevention and eradiation. Acne is a bacterial skin condition characterized by blemishes and bumps-like pimples on your skin. The pimples occur as a result of the irritation and inflammation of your hair follicles.

Because of its antibacterial property, thanks to allicin, black garlic extract kills the acne-causing bacteria. Additionally, its anti-inflammatory effect helps to lessen the swelling and inflammation associated with acne.

 

3. Black Garlic Extract Helps with Body cholesterol improvement

Various scientific studies show that black garlic helps to improve cholesterol in people struggling with mildly high cholesterol levels. It increases high-density lipoproteins (HDL), the good cholesterol in a person. Other studies suggest that it also lowers the levels of bad cholesterol and high triglycerides.

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4.Black Garlic Extract Helps With Blood pressure improvement

Black garlic is packed with organosulfur compounds, black garlic also helps the blood vessel to relax. This relaxation leads to reduced blood pressure as since the blood has more room to flow more smoothly.

In a study involving 79 patients with high blood pressure, researchers noted an average blood pressure decrease of 11.8 mm among the patients who took garlic tablets. These patients were put on a 12-week garlic treatment regimen where they were taking two or four black garlic tablets every day throughout the period.

 

5. Inflammation Relief

Loaded with antioxidants, black garlic can offer great inflammation relief. This owes to the fact that antioxidants regulate cell signalling, thus contributing to inflammation reduction. Besides, antioxidants neutralize harmful free radicals present in your body to protect your body cells from oxidative stress which damage them, consequently leading to inflammation.

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6. Healthy hair

Black garlic benefits for hair have been known to people since ancient periods. Today, black garlic oil is available in many cosmetic stores to provide people who want to maintain healthy hair with black garlic benefits for hair. The oil supports the growth of new hair, stops hair fall and reduces hair loss when applied regularly.

Black garlic benefits for hair stem from the fact that the garlic has anti-microbial properties, thus the ability to fight off bacteria, viruses, fungus, as well as parasites. Therefore, if you apply black garlic oil on your scalp, it can prevent the possible natural build-up of these organisms. As a result, your hair follicles and scalp get healthier.

Additionally, black garlic benefits for hair are attributed to the anti-inflammatory effects of the garlic. The application of black garlic hair oil on your scalp can minimize the inflammation and irritation accompanying and accelerating hair loss in some cases.

 

7. Black Garlic Extract Helps with Cancer Growth prevention

According to a Japanese study conducted in 2007, the use of black garlic can minimize a mice’s tumour. Researchers suspect that this could happen in humans too. This position is in agreement with an International Journal of Preventive Medicine’s systematic review. The review suggests that aged garlic intake is inversely related to cancer development.

Also, a vitro study conducted in 2014 suggested that fermented black garlic extract could minimize colon cancer cell growth and even exterminate the cancer cells. 

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8. Black Garlic Extract Ensures Better Heart Health

Heart health improvement is among the popularly known black garlic extract benefits. In a 2018 animal model comparing black garlic extract benefits and the effects of raw garlic on heart health for a person recovering, the researchers found out that the two forms of garlic were equally effective in reducing heart damage.

Besides, due to its cholesterol regulation ability, fermented black garlic can also lower heart disease risk.

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9. Black Garlic Extract Helps With Brain health improvement 

Additionally, black garlic can also boost your memory, especially if you are struggling with a cognitive condition such as and Parkinson’s disease, Alzheimer’s disease or even dementia. The antioxidants present in the can minimize inflammation responsible for or associated with the condition. As a result, your brain health improves, with better memory capability.

 

Other garlic extract health benefits

Since black garlic extracts enhance the immune system, they are also possibly effective for:

  • Diabetes prevention and relief
  • Prostate cancer prevention and relief
  • Jock itch treatment
  • athlete’s foot treatment
  • stomach cancer
  • ulcer-causing digestive tract infections
  • lung cancer prevention and relief
  • chest pain relief
  • common cold prevention and relief
  • vaginal yeast infections
  • wart eradication

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 The Difference Between Black Garlic and Fresh Garlic 

Due to the Maillard reaction that fresh garlic goes through to become black garlic, it’s no surprise that these two garlic forms are different, not only colour-wise, but also their chemical composition and taste.

The flavor change is majorly contributed by the reduction of fructans (fructose and glucose) in the garlic during the processing. Ultimately, the back garlic ends up having lower fructan level than the unprocessed garlic. Considering that fructans are the key flavour makers, their reduced amount, therefore, means that black garlic will be less flavorful than a fresh one.

The flavour of black garlic extract is not as strong as fresh garlic’s; the former is sweeter tangy, syrupy and balsamic. On the other hand, the latter’s is stronger and more offensive. This is because black garlic has lower allicin content. During the ageing process, some of the allicin in fresh garlic converts into antioxidant compounds such as diallyl sulfide, ajoene, diallyl disulfide, diallyl trisulfide as well as dithiins.

Because of the physicochemical property changes, black garlic has a higher bioactivity, for instance, antioxidant properties, than fresh garlic. The compounds contained in black garlic, such as S-allylcysteine (SAC) are more functional as compared to those in fresh garlic.

Notably, black garlic extract is higher in oxidants, calories, fiber and iron and iron as compared to raw garlic. On the other hand, raw garlic has higher vitamin C, carbs and allicin than the processed garlic form.

To be precise, two raw garlic tablespoons contain about 25 calories, 3 mg sodium, 5.6 g carbohydrates, 1 g protein, 0.1 g fat, 0.4 g dietary fiber, 5.2 mg vitamin C , 30 mg calcium and 0.3 mg iron. In contrast, the same amount of black garlic extract contains 40 calories, 4g carbs,1g protein, 2g fat, 1g dietary fiber,160mg sodium, 0.64mg iron , 2.2mg vitamin C and 20 milligrams calcium.

 

The Difference Between Black Garlic and Fresh Garlic 

Due to the Maillard reaction that fresh garlic goes through to become black garlic, it’s no surprise that these two garlic forms are different, not only colour-wise, but also their chemical composition and taste.

The flavor change is majorly contributed by the reduction of fructans (fructose and glucose) in the garlic during the processing. Ultimately, the back garlic ends up having lower fructan level than the unprocessed garlic. Considering that fructans are the key flavour makers, their reduced amount, therefore, means that black garlic will be less flavorful than a fresh one.

The flavour of black garlic extract is not as strong as fresh garlic’s; the former is sweeter tangy, syrupy and balsamic. On the other hand, the latter’s is stronger and more offensive. This is because black garlic has lower allicin content. During the ageing process, some of the allicin in fresh garlic converts into antioxidant compounds such as diallyl sulfide, ajoene, diallyl disulfide, diallyl trisulfide as well as dithiins.

Because of the physicochemical property changes, black garlic has a higher bioactivity, for instance, antioxidant properties, than fresh garlic. The compounds contained in black garlic, such as S-allylcysteine (SAC) are more functional as compared to those in fresh garlic.

Notably, black garlic extract is higher in oxidants, calories, fiber and iron and iron as compared to raw garlic. On the other hand, raw garlic has higher vitamin C, carbs and allicin than the processed garlic form.

To be precise, two raw garlic tablespoons contain about 25 calories, 3 mg sodium, 5.6 g carbohydrates, 1 g protein, 0.1 g fat, 0.4 g dietary fiber, 5.2 mg vitamin C , 30 mg calcium and 0.3 mg iron. In contrast, the same amount of black garlic extract contains 40 calories, 4g carbs,1g protein, 2g fat, 1g dietary fiber,160mg sodium, 0.64mg iron , 2.2mg vitamin C and 20 milligrams calcium.

 

Black Garlic Extract Dosage 

Whether you want to take black garlic extract balls, black garlic extract drink, or black garlic extract with bentong ginger, it’s important that you follow the recommended dose. In as much as black garlic extract is a natural product, it might cause some adverse effects if taken in excessive amounts.

For black garlic extract powder to make black garlic extract juice or black garlic extract juice or add to your meal, use roughly 1/3 tsp of the powder once per day. This dosage also applies when you want to use black garlic extract with bentong gingerOtherwise you can follow your doctor’s prescription.

Want to know how much black garlic to eat a day? Well, there’s no scientific evidence to determine exactly how much black garlic to eat a day. However, different studies and user reviews suggest that 5-10 pieces (cloves) per day is an effective and safe range.

If you want to take black garlic extract balls or tablets, the most- recommended dose is 200mg. For the case of Black Garlic Extract Tonic Gold, a popular black garlic extract juice, the recommended dose is 70ml per day

 

Is Black Garlic Extract Dangerous?

Black garlic extract is generally very safe for human consumption and even topical application. However, as an oral supplement, it can cause gastrointestinal distress, but this occurs in rare situations. Therefore, if you have a stomach or digestive issue history, it is important that you consult your physician first before taking the extract or a related supplement say nutrition experts at GoldBee.com.

Also, large oral doses of the extract are not safe for children, while the topical application can cause burn-like damages on a child’s skin. Topical application can also cause skin irritation when done on a pregnant woman.

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Black Garlic Extract Application 

 

1. Food taste improvement 

Just like raw garlic, black garlic extract is used for culinary purposes where is added in various savoury dishes. It bumps up food’s flavor.

 

2. Cosmetics 

Due to its antibacterial and anti-inflammatory properties, the extract is used as key component in various cosmetic products. Cosmetic products containing it are effective in acne prevention or hair health improvement, among other benefits.

 

3. Health boosting supplements 

Black garlic extracts enhance the immune system. As such, the extract is used to make supplements which help people to stay away from various diseases.

 

Black Garlic Extract Supplements

Black garlic extract supplements come in different forms including black garlic extract powder, black garlic extract balls or black garlic extract juice. One of the supplements goes by the name Black Garlic Extract Tonic Gold, which is a black garlic extract juice.

 

Conclusion 

Black garlic extract is a product of fermented raw garlic. It is available in the form of black garlic extract powder, black garlic extract balls or black garlic extract juice. Some of the benefits of this extract are improved immune system, hair loss prevention, skin texture and tone improvement and weight loss. The extract is used in various areas, including culinary arts and the cosmetic industry.

 

References

Banerjee S., Mukherjee P.K., Maulik S. Garlic as an antioxidant: The good, the bad and the ugly. Phytother. Res. 2003;17:97–106.

Ha A.W., Ying T., Kim W.K. The effects of black garlic (Allium satvium) extracts on lipid metabolism in rats fed a high fat diet. Nutr. Res. Pract. 2015;9:30–36

Kang O.-J. Evaluation of melanoidins formed from black garlic after different thermal processing steps. Prev. Nutr. Food Sci. 2016;21:398

Kim D.G., Kang M.J., Hong S.S., Choi Y.H., Shin J.H. Antiinflammatory effects of functionally active compounds isolated from aged black garlic. Phytother. Res. 2017;31:53–61

Milner J. Encyclopedia of Dietary Supplements. Marcel Dekker; New York, NY, USA: 2005. Garlic (Allium sativum) pp. 229–240.

 

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2020-05-14 Another Category, Antiaging, Nootropics, Products, Supplements
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