White Garlic, the more common type of garlic, has been revered in generations for its antibiotic, antimicrobial and antifungal properties. The Aged Black garlic, which is the sweeter and fermented counterpart of white garlic, contains the same properties in an enhanced quantity. The presence of S- allylcysteine compound in the Black Garlic helps it to metabolize more easily and offers a boosted protection against infections.

Time and again, researches have proven that Black Garlic is a little black bundle of wonder for skin diseases ranging from acne to dermatitis. The aged Black Garlic contains Sulphur compounds which help in the formation of collagen in our body. Collagen is the main structural protein found in skin and other connective tissues. Thus raw garlic apart from being good for skin is also wonderful for joints and muscles.

The Aged Black Garlic has also been proven to possess relieving effects for inflammation. Inflammation is the response of our body’s immune system to an injury or infection. During this response, the part of the body may become reddened, swollen or even painful. In a research study, Black garlic was shown to reduce the number of cells that cause inflammation and cell damage. In a cell study using macrophages, Black Garlic reduced the production of nitric oxide, TNF alpha, and cyclooxygenase-2 protein which are all key promoters of inflammation.

Apart from skin diseases and inflammation, Black Garlic has also shown results in decreasing the allergic response in our bodies. The results of a cell study involving Black Garlic stated that reduction of inflammatory enzymes was observed in the presence of Black Garlic. This prevented an allergic response. In another study; Black Garlic, was shown to prevent attack by immune system cells called macrophages, preventing an allergic response again.

There might be a lot of benefits of the nature that you are losing on if you still haven’t made the Aged Black Garlic a part of your daily dietary routine.