Garlic (black, fermented)

Dr. med. Heinz Lüscher

Black garlic guarantees a whole range of interesting health benefits. With its antioxidant, anti-inflammatory, anti-hypertensive and cholesterol-lowering effects, it is used in particular for problems of the cardiovascular system.

Fresh garlic and its healthy ingredients

Most people know that garlic (Allium sativum) is healthy and many appreciate its distinctive flavour in dishes. However, not everyone likes its pungent flavour when raw. Quite a few people also find its tolerance limited. Above all, however, the typical odour of its bodily exhalations is not popular with many. This is caused by the decomposition products of sulphur-containing substances that are released into the air we breathe via the alveoli. Garlic has long been used in folk medicine to prevent and treat various illnesses. The effectiveness of the pungent pods has been researched in many countries around the world, for example for over 40 years for its effect on the cardiovascular system. The main active ingredient is alliin. If the cloves are crushed in any way; cut, chewed etc., the substance allicin is produced. Allicin is extremely unstable, which is why it produces numerous sulphur compounds that give the peppers their typical flavour, but are also responsible for their impressive health benefits.

Black garlic

This is not a special variety, but fermented garlic. It is produced through a fermentation process in which fresh garlic is matured over a longer period of time (at 60-90 degrees and 80-90 per cent humidity). During the fermentation process, not only does the colour change from white to black, but the consistency and taste are also unrecognisable. The consistency of the fermented garlic is soft and its flavour is described as sweet and mildly spicy at the same time. During the fermentative maturing process, the pungent, odour-forming and incompatible substances are broken down, so there is no need to worry about a ‘garlic taint’ when eating black garlic and it is also better tolerated. The ingredients also change; fermented garlic has a significantly higher antioxidant content than fresh garlic. While allicin and the resulting sulphur compounds are the main active ingredients in fresh garlic, fermented garlic contains S-allylcysteine, a very strong antioxidant.

Effects

Black garlic works in a nutshell:

Antioxidant

Anti-inflammatory

Cholesterol-lowering

Lowers blood pressure

Blood sugar lowering

Immunostimulant

Antimicrobial (bacteria, fungi, viruses)

Detoxifying

Cell-protecting (e.g. in liver, kidney, intestine, brain)

Anticoagulant

AGE* development is inhibited

*AGE (advanced glycation end products) are involved in a large number of diseases of civilisation and typical age-related diseases and yet are virtually unknown among doctors. Find out more about AGEs in our interview with Dr Achim Refisch.

Indications

Black garlic extracts can be used to prevent and support the treatment of the following diseases:

Cardiovascular diseases, e.g. arteriosclerosis, hypertension

Support for the immune system, e.g. in the case of viral or bacterial infections

Diabetes mellitus

Dementias

Support for the liver and detoxification function

Inhibition of AGEs

Suitable products

High-quality extracts of black garlic in capsule form are suitable for enjoying high doses of active ingredients. For use in the fight against AGEs, I recommend a sophisticated product that contains many other potent ingredients such as noni fruit, olive oil or matcha green tea, which complement and reinforce each other. Find out more in the interview with Dr Achim Refisch.