What are the effects of black hair

Black garlic is also called black garlic. It is made by fermenting fresh ordinary garlic.

It is black in color, so it is called black garlic. Compared with ordinary garlic, it has higher and more nutritional value, such as: antioxidant effect to relieve aging symptoms, reduce high blood sugar, high blood lipids and high blood pressure, enhance the body's immune function, treat constipation, insomnia, protect human liver tissue, relieve fatigue and so on. Therefore, black garlic has gradually become popular among the general public.

Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with the skin fermented in a fermentation box for 60 to 90 days. It can retain the original ingredients of raw garlic, and the content of trace elements in black garlic is high. It tastes sweet and sour without garlic flavor. The extremely high nutritional value of black garlic and its "sweet, soft and sticky" taste are gradually being recognized and accepted by people and are gradually entering people's lives. There is no garlic smell after eating, and it has antioxidant and antioxidant effects. It is also effective for diseases such as diabetes, hypertension, hyperlipidemia, and cancer.

Black garlic has extremely high nutritional value. The inspection report of the inspection agency shows that every 100g of fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of phosphorus, 1.3mg of iron, 0.29mg of vitamin B1, vitamin B20, 0.8mg of niacin, 7mg of vitamin C. In addition, it also contains magnesium and other trace elements, which are all indispensable nutrients for the human body. Every 100g of black garlic contains 43.6g of water, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, 10.726mg of vitamin B6, 0.126mg of vitamin B2, 10.048mg of niacin, etc. It can be seen that the water and fat content of black garlic are significantly lower than that of garlic, and the trace elements are significantly increased. The protein, sugar, vitamins, etc. are at least twice that of garlic. Therefore, black garlic is rich in nutrients that are essential to the human body and can improve body functions.

The main effects and functions of black garlic

1. Anti-oxidation and anti-aging

Oxidation is the biggest threat to aging, and black garlic has strong antioxidant and anti-acidification effects, making it a very good anti-aging food. Tips: The active antioxidant polyphenols in fermented black garlic are 39 times higher than that in raw garlic.

2. Regulate blood sugar

Black garlic can affect the synthesis of glycogen in the liver, reduce blood sugar levels and increase plasma insulin levels. The allicin in it can lower the blood sugar level of normal people. Black garlic also contains S-methylcysteine ​​sulfoxide and S-allylcysteine ​​sulfoxide. These sulfides can inhibit the G-6-P enzyme NADPH, prevent insulin destruction, and have a blood sugar-lowering effect. Allyl disulfide in black garlic also has this effect. The bioalkali contained in black garlic also has the function of lowering blood sugar and increasing insulin. More importantly, it has no effect on normal blood sugar levels.

3. Enhance immune function

Experiments have shown that the fat-soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages and enhance the immune system.

Other effects and functions of black garlic

From the perspective of traditional Chinese medicine, black garlic has the function of nourishing the kidneys and regulating the liver. Scientific analysis has proved that black garlic can not only enhance human immunity, but also has health benefits for people with high blood sugar, high blood lipids, high blood pressure, insomnia, constipation, etc.

How to store black garlic

Black garlic has a relatively soft texture, so it is not advisable to vacuum-wrap it too tightly, otherwise the black garlic will be squeezed and damaged. After unpacking the black garlic, seal the bag tightly after eating. Black garlic can generally be stored for 3 months. It can be stored for a longer time if it is not opened, but it must be stored in a cool and dry place.

Black garlic does not have the unique taste of garlic. It tastes sweet and sour without irritation. It also has the effects and functions of anti-oxidation, anti-aging, regulating blood sugar, lowering blood lipids, lowering blood pressure, and enhancing immunity. It has many benefits and is indeed a very good health food.