Black garlic (allium sativum (fermented))
Synopsis of black garlic
Black garlic is a fermented form of fresh garlic (Allium sativum), aged under controlled heat and humidity for several weeks. This process transforms the garlic’s sugars and amino acids via the Maillard reaction, producing a soft, sweet, umami-rich product with reduced pungency and enhanced antioxidant properties. While it retains many of garlic’s traditional health benefits, black garlic also develops new bioactive compounds not found in raw garlic, such as S-allyl-cysteine (SAC), which is highly bioavailable and contributes to its cardioprotective, antioxidant, and anti-inflammatory effects.
Key health benefits of black garlic include:
- Supporting cardiovascular health by improving blood vessel function and reducing cholesterol and blood pressure
- Boosting antioxidant defenses, with higher free radical–scavenging capacity than raw garlic
- Enhancing liver detoxification
- Modulating blood sugar and insulin sensitivity
- Supporting immune system resilience
- Potential anticancer and anti-aging effects, due to its rich phenolic and sulfur compound profile
- Unlike raw garlic, black garlic is low in allicin (its main antimicrobial compound), but it makes up for this by increasing levels of SAC and polyphenols, which are gentler on the stomach and well-tolerated by sensitive individuals.
Black garlic is typically consumed as:
- A culinary ingredient (added to sauces, spreads, or gourmet dishes)
- A supplement in capsule or extract form
- A functional food ingredient in energy products or immune blends
Historical Use:
While black garlic itself is a relatively recent innovation in Western herbal and culinary circles, fermented garlic has a long history in East Asia, particularly in Korea, Japan, and Thailand, where it has been used both as a flavor enhancer and health tonic.
In traditional Korean medicine, black garlic is consumed for its tonifying, energizing, and immune-boosting effects, especially during recovery from illness or fatigue. It is considered warming and nourishing, supporting longevity and resilience.
Garlic in general has been used since ancient times in Ayurveda, Traditional Chinese Medicine, and Mediterranean folk traditions for its cardiovascular, antimicrobial, and detoxifying properties. Black garlic builds on this heritage by offering a milder, more palatable form with an expanded range of antioxidant and metabolic benefits.
Today, black garlic is a popular functional food and supplement, appreciated for its unique flavor, improved tolerability, and role in heart health, immune balance, and healthy aging.
Black garlic is used for these health conditions
Alzheimer's Disease (Scientific)
Angina (Traditional)
Arteriosclerosis (Scientific)
Arthritis (Traditional)
Asthma (Traditional)
Cancer (natural therapy for) (Scientific)
Cancer (prevention) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Scientific)
Colds (antiviral) (Traditional)
Colds (general) (Traditional)
Congestive Heart Failure (Scientific)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Fatigue (Traditional)
Fatty Liver Disease (Scientific)
Free Radical Damage (Scientific)
Gastritis (Traditional)
Gingivitis (Scientific)
Hair (loss or thinning) (Traditional)
Halitosis (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Influenza (Scientific)
Liver Detoxification (Scientific)
Memory and Brain Function (Scientific)
Metabolic Syndrome (Scientific)
Parkinson's Disease (Scientific)
Triglycerides (high) (Scientific)
Ulcers (Scientific)
Wounds and Sores (Traditional)
black garlic is used to support these body systems
Arteries (Scientific)
Blood (Traditional)
Brain (Scientific)
Circulatory System (Scientific)
Digestive System (Traditional)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Hepatic System (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Kidneys (Traditional)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Spleen (Traditional)
Stomach (Traditional)
