Introduction: Black garlic, also known as "fermented black garlic" and "black garlic", is not a special kind of garlic, but is fermented and refined from fresh raw garlic under certain temperature and conditions. Black garlic has high nutritional value, and has the functions of antioxidation, blood lipid reduction and blood pressure reduction. Below, let's learn more about the efficacy and function of black garlic.

Eating black garlic has anti-fatigue and anti-allergic effects. Studies have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in black garlic can play a good role in eliminating fatigue and restoring physical strength. Eating black garlic raw every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating raw black garlic a few weeks before the allergy season.

Eating black garlic can regulate blood sugar. Black garlic can affect the synthesis of glycogen in liver, reduce its blood sugar level and increase plasma insulin level. Allicin can lower the blood sugar level of normal people. Black garlic also contains S- methyl cysteine sulfoxide and S- allyl cysteine sulfoxide. The sulfide can inhibit NADPH of G-6-P enzyme, prevent insulin damage and reduce blood sugar. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have the functions of lowering blood sugar and increasing insulin. More importantly, it has no effect on normal blood sugar.

The immune function enhancement and anti-cancer experiments show that the fat-soluble volatile oil in black garlic can significantly improve the phagocytosis of macrophages and enhance the immune system. Traditional Chinese medicine believes that black garlic has the function of tonifying kidney and regulating liver. Scientific analysis has proved that black garlic can not only enhance human immunity, but also have health care effects on people with hyperglycemia, hyperlipidemia, hypertension, insomnia and constipation. Foreign studies have found that sulfur-containing compounds in black garlic can promote the intestinal production of an enzyme or a substance called allicin, and eliminate the risk of intestinal tumors caused by intestinal substances by enhancing the body's immune ability, blocking the formation of lipid peroxidation and anti-mutation. However, it is still uncertain how many such enzymes need to be produced to effectively play the anti-tumor role of black garlic.