Attributed to the abundant medicinal properties that it is packed with, Garlic has been used as a food & medicine, for centuries. It gets its power from an organo- sulphur compound called Allicin, which is also responsible for Garlic’s pungent odour.

The good news is that if you don’t like the taste of garlic or have a problem with its pungency; A study published in The Journal of Nutrition states that the better tasting, antioxidant-rich aged garlic, better known as Black Garlic, can provide the same or probably more benefits as compared to its white counterpart.

The ageing process makes it look like Garlic that survived a house fire, but black garlic has even more antioxidants than the original garlic, alongside its other benefits. Moreover, it doesn’t have the pungency of the original garlic, making it a popular addition to the kitchens of many professional cooks. The process converts the "difficult" aspects of allicin into something more palatable, while keeping a high levels of antioxidants.

According to another study, Black Garlic “improves arterial sclerosis, prevents heart disease and cancer, prevents Alzheimer’s disease and stops the build-up of cholesterol.” It has also been found that it increases microcirculation, which helps blood to flow more freely in the brain. This means that Black Garlic can also reduce the risk of vascular dementia, a non-Alzheimer’s type of dementia that happens when neurons die due to insufficient blood flow to the brain.

Another aspect is that improved blood circulation, which means more oxygen is circulated in your body. This improved oxygen supply to the brain makes it more alert and one finds it easier to focus. Black Garlic consumption, thus, not only reduces the risk of future problems, but also offers protection against short-term mental problems. Little wonder then that Black Garlic is now becoming popular as a brain friendly super-food.

In addition Black garlic also shows brain-specific benefits such as protecting neurons from apoptosis and beta-amyloid neurotoxicity, which may help prevent cognitive decline and improve learning and memory retention.

A study on mice; performed in Tokyo; on the effects of Black Garlic found the ones who received it had brains that aged slower than the control group. Since one is born with all ones brain cells and there’s no way to produce more, protecting brain cells that we have is essential and Black Garlic helps fulfill this purpose.

Thus, researchers believe that to prevent dementia we need to prevent brain cells from dying, which means we need to find a way to support the health of our cells. Antioxidants are the key to this. Consumption of antioxidant rich, Black garlic reduces the amount of oxidative stress that happens in the body. This helps to prevent inflammation in the brain and damage to cells leading to marked improvement in brain connections and blood circulation.

In short, adding this extremely potent Super-Food to your diet prevents physiological aging, improves memory & cognitive functions, besides helping reduce the risks of Dementia, Alzheimer’s disease and similar conditions in the future.