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Black garlic: characteristics, production, application, and dosage
Blood Pressure Regulation
Bioactive Compounds
Antioxidants
Fermentation
Antiviral
Tomasz Jankowski
Author
2026-09-24
Date
3 min. read
article.read_time
3
Chapters
Black garlic, a less common variant of white garlic, undergoes fermentation under controlled conditions, altering its color, aroma, and flavor. This process also enhances its nutritional profile and therapeutic effects. Compared to white garlic, black garlic contains higher levels of antioxidants and bioactive compounds. This is due to fermentation, which removes toxic substances while increasing the concentration of active ingredients. As a result, black garlic serves as a richer source of vitamins, including C, B1, B6, E, and selenium. Additionally, it exhibits strong antibacterial and antiviral properties, aiding in the fight against infections and diseases. It may also contribute to blood pressure regulation, blood sugar stabilization, and improved cardiovascular function.
Black garlic, how do you do it?
Black garlic comes from Korean cuisine and is now gaining popularity in the United States. Making black garlic at home is not difficult, but very expensive and time consuming. We need a baker or baker, a heat-resistant dish, aluminum foil, and a main character in the form of a full head, not wrapped in ordinary garlic sauce. We put the head in the dish and wrap the whole thing very tightly with aluminium foil to protect the product from getting unwanted organisms, while at the same time not letting the unpleasant odor created during fermentation.
Black garlic is used
Black garlic has properties similar to common garlic, but the process of fermentation makes the nutrients it contains more readily available to the body. It is widely used in Asian cuisine as a food additive, improving its flavor and nutritional value. So what are the properties of black garlic? It has an antibacterial and antifungal effect, so it can be used as a natural antibiotic. It prevents acne, thanks to the presence of the amino acid allaicine and a substance called garlicine. It reduces blood pressure through its fatty acid content.
Black garlic is the dosage
Depending on the manufacturer and the concentration of black garlic in one capsule, it is recommended to take 12 tablets per day before meals. Please remember not to exceed the recommended dose. Before you buy, you should consult a doctor or a nutritionist who will help you find the right preparation. Instead of dietary supplements whose effects have not been confirmed by scientific studies, you can take the fermented garlic alone.
