Personally, I don't think so, I read a black garlic report on the Food Safety Forum website, which questioned the function of black garlic, and the business is given to "lowering blood lipids, lowering blood pressure, lowering blood sugar, softening blood vessels, improving sleep, improving constipation and other roles". But in fact, there is still a considerable distance between "the existence of functional components" and "the efficacy in the human body". Since the invention of black garlic, the research conducted so far is mainly to detect changes in the composition. There is a small amount of animal testing, but it can not be considered sufficient, after all, it is only an animal experiment, in the human body, how the situation remains to be further research. So I think the article is right, the black garlic as a unique flavor of food, appropriate to eat some really no harm, but if you expect it to prevent and cure diseases, may be too naive.