Black garlic is a food made of fresh raw garlic after fermentation. It can not only retain the nutrients in original garlic, but also increase the trace elements in garlic. Black garlic contains protein, vitamin B and trace elements such as calcium, iron, phosphorus and magnesium, which can play a role in food therapy and health care.

1. Anticancer
Foreign studies have found that sulfur compounds in black garlic can promote the production of an enzyme or a substance called allicin in the intestine, which can enhance the immune capacity of the body and eliminate the risk of intestinal tumors caused by substances in the intestine.
2. Anti-aging effect
Some ingredients in black garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.
3. Anti-fatigue effect
Vitamin B1 combined with black allicin contained in black garlic can play a good role in eliminating fatigue and restoring physical strength.
4. Protect the cardiovascular system
The essential oil in black garlic can inhibit platelet aggregation and prevent thrombosis.
5. Germicidal effect
Black garlic contains about 2% black allicin, which has a strong bactericidal effect. After entering the human body, black allicin can react with the cystine of bacteria to form crystallized precipitation, which destroys the sulfhydryl group in the biological sulfur amino group necessary for bacteria, and causes the metabolism of bacteria to be in disorder, so that they cannot reproduce and grow. In addition, it can kill a variety of pathogenic fungi and parasites. Therefore, eating raw black garlic is an effective way to prevent influenza and intestinal infections. However, it should be noted that black allicin is easily destroyed at high temperature and loses its bactericidal effect.
6. Improve sugar metabolism
Studies have confirmed that eating raw black garlic can improve the glucose tolerance of normal people, promote the secretion of insulin and increase the utilization of glucose by tissue cells, so as to reduce the blood glucose level.
7. Anti-allergic effect
Eating raw black garlic daily can reduce the severity of allergic reactions, especially those caused by temperature changes.