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. Alanine and aspartic acid can enhance liver function and protect liver.

In addition, 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.

Extended data:

In order to play a better therapeutic role of garlic and remove the garlic odor that affects communication, foreign scientists have done many experiments and finally invented the production technology of black garlic, which quickly became popular in Europe, America and Japan and became a precious healthy food.

On the basis of retaining the nutritional components and functions of raw garlic, black garlic improves the antioxidant effect of raw garlic by dozens of times, and converts a large amount of protein of raw garlic into 18 amino acids needed by human body every day, which is quickly absorbed by human body, and plays a great positive role in enhancing human immunity, restoring human fatigue and maintaining human health. It has good health care function, and tastes sweet and sour, without garlic flavor.

Refer to the twelfth lunar month: People's Daily Online-12 The great nutritional value of black garlic and recommend some practices of black garlic.