The feedback information from consumers who took black garlic showed that constipation symptoms were obviously relieved after taking black garlic for 3-7 days.

2, anti-inflammatory sterilization treatment of beriberi

Black garlic has a powerful bactericidal and anti-inflammatory effect. After washing your feet every day (it is better to soak your feet in water with black garlic skin), apply black garlic paste evenly on the affected area, twice a day 1-2 times, and the effect is excellent.

3. Prevention of cardiovascular and cerebrovascular diseases

Black garlic has the reputation of "blood vessel scavenger". The researchers found that people who eat black garlic for a long time have less deposits on the inner wall of blood vessels. Can be used for preventing and treating cardiovascular diseases, such as hypercholesterolemia and atherosclerosis. Trace element selenium can protect cardiovascular and myocardial health.

4. Prevent and regulate diabetes.

Black garlic can affect the synthesis of glycogen in liver, reduce its blood sugar level and increase plasma insulin level. Allicin and alkaloids also have the effects of lowering blood sugar and increasing insulin, and more importantly, they have no effect on normal blood sugar. Eating black garlic for a long time can not only prevent diabetes, but also make patients with mild diabetes recover and stay away from the terrible complications of diabetes.

5. Protect the liver.

Black garlic has strong antioxidant activity, which can inhibit the damage of lipid peroxide to the membrane structure of hepatocytes and protect the liver. Allicin in black garlic has protective effect on hepatocyte poisoning caused by CC 14, and improves the detoxification function of liver. Black garlic can also prevent and treat liver diseases such as chronic or acute hepatitis and liver cirrhosis. Branched-chain amino acids such as valine have a good therapeutic effect on liver failure. Alanine and aspartic acid can enhance liver function and protect liver.

6. Brain and intelligence

The combination of black garlic and vitamin B 1 can produce "alliin", which can provide enough energy for brain cells to make them think quickly. Black garlic participates in the metabolism of protein and sugar in the brain, promotes oxidation, improves the activity of the central nervous system, maintains and promotes the function of brain cells, and promotes the increase of intelligence. Vitamin C can also improve the permeability of nerve cells, so that the brain can get nutritional supplements in time and smoothly, thus making the brain full of vitality and improving intelligence.

7. Improve immunity

Black garlic is fermented by natural nourishing garlic, which not only has no added ingredients, but also greatly improves the efficacy of strengthening the body, enhances human immunity, and has obvious inhibitory effect on many viruses including AIDS secondary infection. Effectively prevent physical discomfort caused by cold, and the energy is obviously more abundant than before, and the physical strength is also improved.

8. Replenish qi and nourish essence, and give birth to eugenics.

Black garlic can effectively supplement the substances needed by the kidney, improve the symptoms of general weakness caused by kidney qi deficiency, promote the production of sperm, and significantly improve the quality and quantity of sperm. And effectively improve sperm motility, so as to achieve the purpose of prenatal and postnatal care.

9. beauty beauty delays aging.

The ethanol extracts of allicin and black garlic also have certain anti-aging effects. Allicin in black garlic can also be combined with esters, which will have the effect of vitamin E-preventing atherosclerosis and anti-aging. Vitamin B 15 can resist oxidation, prolong cell life, vitamin E can delay aging, cystine can promote cell growth, detoxify and nourish skin, and germanium contained in it also has anti-aging effect.

10, improve sleep.

Black garlic can effectively improve the symptoms caused by insomnia, such as dizziness, palpitation, shortness of breath, fatigue, anorexia, tinnitus and deafness, impatience and irritability, inattention, forgetfulness, and decreased work and study efficiency. Long-term insomnia, with the decline of immunity and endocrine disorders, can also cause heart disease, gastrointestinal diseases, hypertension, sexual dysfunction, cataracts, premature aging, depression and so on.

1 1, lose weight and keep fit.

Black garlic can effectively prevent the synthesis of enzymes, fatty acids and cholesterol, and has a good weight loss effect.

12, cancer prevention

Black garlic can block the synthesis of nitrosamines, inhibit the growth of cancer cells and kill cancer cells. Selenium has a high antioxidant capacity, which can prevent cell from over-oxidation, protect cell membrane, enhance immunity and inhibit cancer. Dietary fiber in black garlic absorbs water, promotes intestinal peristalsis and absorbs carcinogens in the intestine, which can reduce the incidence of rectal cancer.

Brief introduction of black garlic

Black garlic is actually not a special garlic variety, but a product of special processing of ordinary garlic. It has a short history, only ten years since it was invented by Koreans. The legendary "health care function" of garlic has always attracted many people. In addition, the flavor and taste of garlic have been improved, and more importantly, the "effective ingredients" have been increased. Black garlic has achieved considerable success in the market. Koreans even opened a company in the United States to sell black garlic products, and the products have quite a market appeal.

The production of black garlic is not complicated, but it is very long. Simply put, it is to heat fresh garlic at high temperature and humidity for more than one month, or even two or three months. Including some scientific literature, many places call this process "fermentation" when introducing black garlic.

Some people think that this is a misnomer, because the temperature of black garlic production is around 60℃, or even higher, and it is difficult for various microorganisms to grow at this temperature. Therefore, they think that there is no microorganism involved in this process, and the main change is "non-enzymatic browning" or oxidation caused by long-term heating at low temperature. This process is somewhat similar to the "blushing" of black tea.

After several days of continuous heating, fresh garlic turned into black garlic. Garlic became soft, sweet and sour, and the unique pungent smell disappeared.

Refer to the above? People's Network-12 The huge nutritional value of black garlic. How to recommend several black garlic products?