Momentum98

The use of garlic for medicinal purposes dates back more than 5,000 years. Garlic’s cardiovascular effects are well known, and its theraputic properties just add to the appeal, with lipid and immune system support. The health-promoting effects of garlic are derived from sulphur-containing compounds such as allicin and S-allyl cysteine (SAC), a superstar antioxidant found abundantly in black garlic. Unfortunately, allicin is very unstable and degrades quickly under heat.

It is also extremely pungent, which can limit its potential as a dietary supplement. This challenge is overcome by the aging and fermentation of black garlic, which increases the levels of the stable compound, SAC, and changes the flavor and odor of raw garlic to a sweet, umami flavor.

Fermented food ingredients provide numerous nutritional and health benefits. Many regular foods become even healthier when fermented, due to improvement in bioavailability of nutrients and phytochemicals, elimination of antinutrients or the increased production or creation of phytonutrients found in the raw material. Fermented black garlic is a prime example of how fermentation can make already-healthy foods even more exceptional.

Black garlic is produced by aging regular garlic under mild heat, resulting in natural enzymatic fermentation. Fermentation reactions improve the black garlic’s immune-supportive activity and antioxidant potency—doubling the oxygen radical absorption capacity.

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