Black garlic extract is derived from fresh garlic that has been aged under controlled conditions of low heat and high humidity for several weeks. This process, known as the Maillard reaction, turns the garlic cloves black and gives them a softer, chewier texture and a sweeter, more complex flavor. Here are some key points about black garlic extract:
- Antioxidant Properties: The aging process increases the antioxidant content of black garlic, making it richer in compounds like S-allylcysteine (SAC), which help protect cells from oxidative stress and inflammation.
- Health Benefits: Black garlic extract may help regulate blood sugar levels, support heart health by reducing cholesterol and triglycerides, and boost the immune system.
- Digestive Health: It is easier on the stomach compared to raw garlic and does not cause the strong odor associated with fresh garlic.
- Culinary Uses: Known for its unique umami flavor, black garlic extract is used in various culinary applications, including sauces, dressings, and marinades.
