Jakarta – Black garlic is one of the popular cooking ingredients in East Asia, especially in Japan. Besides being used as a seasoning in cooking, it turns out that black garlic also has many health benefits.
For your information, black garlic is the result of fermenting fresh, raw garlic. After that, the garlic will undergo a storage process at temperatures between 60 to 77 degrees Celsius for 30 to 90 days.
Quoted from the Times of India, the ingredient with a sweet and savory taste has also been used as a traditional medicine for a long time. This has made black garlic a popular alternative for treating various health issues.
Here are the health benefits that can be obtained by regularly consuming black garlic.
- Improving Cardiovascular Health
Black garlic has been proven to reduce total cholesterol levels and bad cholesterol (low-density lipoprotein), as well as increase good cholesterol. (high-density lipoprotein). This can certainly help reduce the risk of heart attacks.
A study in 2018 also showed that black garlic can improve blood circulation in the treatment of coronary heart disease patients. Black garlic combined with conventional treatment improves left ventricular ejection fraction and heart function. - Controlling Blood Pressure
Black garlic is also known to be able to control high blood pressure, which is a significant risk factor for heart disease. The antioxidants in black garlic can relax blood vessels and improve healthy blood flow. - Boosting the Immune System
The higher concentration of antioxidants in black garlic compared to fresh garlic can help boost the immune system by neutralizing free radicals in the body.
Black garlic is also good for the intestines, as it enhances a healthy gut microbiome. Indirectly, this can boost the immune system. - Helps Combat Infections
Black garlic also has natural antimicrobial properties. These antimicrobial properties can help combat infections and support overall immune health.
