“Thank you for a great product, Black Garlic North America. I am genuinely grateful that you exist. I'm a healthier person because of your products. Keep doing what you do!” - Rach
Black Garlic Health Benefits
There are many health benefits of fresh garlic, including the possible prevention of hair loss. So, what about black garlic; is it as healthful as its cohort? The short answer is: possibly. But those benefits have not yet been fully tested via clinical trials, so let's dig into black garlic health benefits a bit deeper.
The Data
Animal studies have shown that black garlic may lower cholesterol in mice (6) as well as oxidative stress (5)
Laboratory studies using human cells have shown immunomodulating effects, these in-vitro studies showed a changed biochemistry, resulting in slowed growth of several types of cancer cells (2, 4, 7)
Animals studies implied that black garlic may help to negate insulin resistance in mice (3).
Clinical trials have shown that AGE / Aged Garlic Extract (very similar to black garlic) may lower blood pressure (1). In the clinical trial, 1.2 g of AGE (Aged Garlic Extract) containing 1.2 mg S-allyl-cysteine were used. Our black garlic contains a minimum of 1.5 mg S-allyl-cysteine per gram of product.
Laboratory studies with human cells have shown improvement of natural killer (NK) cell activity (2).
Animal studies showed that black garlic may lower Thiobarbituric acid reactive substances (TBARS) levels in mice (5, 3)
Animal and laboratory studies have shown that black garlic may increase SOD (superoxide dismutase) and GSH-Px (Gluthathione peroxidase) in mice (4, 5).
the active components in Black Garlic
*See reSources
Organosulfur Compounds (Water Soluble)
S-Allyl-Cysteine (SAC)
S-Allylmercaptocysteine (SAMC)
These two compounds have been shown to be the most important active components in Black Garlic. Based on scientific studies, a minimum of 1 mg SAC has been shown to have the above benefits in lab animals. Our Black Garlic contains 1.5 mg/g SAC. The more that is consumed the more potent the effects. In addition, Allyl-cysteine has been studied as a potential cholesterol lowering agent (6, 8) and as a chemopreventive (9).
Organosulfur Compounds (Lipid Soluble)
Diallyl sulfide
Triallyl sulfide
Diallyl disulfide
Diallyl polysulfide
Antioxidants
Black Garlic contains at least twice the antioxidants compared to fresh garlic.
Lipid and water soluble Organosulfur compounds
Polyphenols (allixin)
Polyphenols are micronutrients that can be found in some plant-based foods. They are loaded with antioxidants and the black garlic polyphenol level is at least twice that of the level found in fresh garlic. One study found that the level of polyphenols in whole bulbs actually increased by threefold after going through the black garlic process (10). Polyphenols are studied for their effects on diabetes management (11), weight management (12), and so much more.A 2010 study by The European Journal of Clinical Nutrition listed the 100 foods that were highest in polyphenol content at the time, and Cloves took the number one spot with over 15,000mg per 100g of cloves. Other top foods include peppermint, flaxseed meal, black olives and ginger (13).
Tetrahydro-beta-carbolines
Selenium
N-fructosyl glutamate
N-fructosyl arginine
Nα (1-deoxy-D-fructos-1-yl)-L-arginine
OTHER Heath Benefits links & Articles
http://articles.mercola.com/sites/articles/archive/2014/04/21/sprouted-black-garlic.aspx
reSOURCES
(2) Hideki Ishikawa, Tomoko Saeki, Toru Otani, Takaichiro Suzuki, Kojiro Shimozuma, Hoyoku Nishino, Sanae Fukuda, Kanehisa Morimoto, Aged Garlic Extract Prevents a Decline of NK Cell Number and Activity in Patients with Advanced Cancer, The Journal of Nutrition, Volume 136, Issue 3, March 2006, Pages 816S–820S, https://doi.org/10.1093/jn/136.3.816S
(4) Shunsuke Kimura, Yen-Chen Tung, Min-Hsiung Pan, Nan-Wei Su, Ying-Jang Lai, Kuan-Chen Cheng, Black garlic: A critical review of its production, bioactivity, and application, Journal of Food and Drug Analysis, Volume 25, Issue 1, 2017, Pages 62-70, ISSN 1021-9498, https://doi.org/10.1016/j.jfda.2016.11.003. (http://www.sciencedirect.com/science/article/pii/S1021949816301727)
(8) Yeh YY, Liu L (2001). "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition. 131 (3s): 989S–93S. PMID 11238803.
(9) Arora, Annu; Tripathi, Chitra; Shukla, Yogeshwer (2005). "Garlic and its organosulfides as potential chemopreventive agents: a review". Current Cancer Therapy Reviews. 1 (2): 199–205. doi:10.2174/1573394054021772.