Black garlic has good antioxidant and anti-aging effects. This is because the content of antioxidant polyphenols in common garlic is greatly increased after pickling, which is about 4 times that of common garlic. It can eliminate active oxygen substances in human body and achieve the effect of beauty and fitness. In addition, it can also reduce the concentration of cholesterol in blood and improve immunity, which can be said to be a good health food!

Second, the taboo population of black garlic

1, patients with eye diseases

If you are an eye patient, you should try to avoid eating black garlic. Especially for people with poor health and weak qi and blood, these people can't eat it, but eating black garlic will affect their eye health and is not conducive to health.

2. Patients with liver disease

Black garlic has little effect on hepatitis virus. On the contrary, the ingredients contained in black garlic will stimulate the gastrointestinal tract, affect food digestion and aggravate the symptoms of hepatitis patients.

Production of black garlic

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 red color of black tea.

People's Daily Online-Check the efficacy of black garlic: Black garlic helps to resist oxidation and aging.