Garlic (Allium sativum) has been cultivated and used for and medicinal purposes by many cultures for centuries. Interest in the potential health benefits of garlic has origins in antiquity. It is one of the earliest plants used for the maintenance of health and treatment of diseases. The earliest known reference indicate that garlic formed part of the diet of many Egyptians. Garlic was given to the labouring classes, to increase their stamina and strength, enabling them to be more productive, and at the same time, enhance their immunity, protecting them from diseases.

Till today, modern science has affirmed the many beliefs of ancient cultures regarding garlic and its potential for disease prevention and treatment.

The caramelisation (aging) process of raw garlic to form black garlic increases a garlic’s polyphenol content and produces water-soluble sulfuric amino acids called S-Allyl Cysteine(SAC). Compared to fresh garlic, black garlic's antioxidant properties increased to 10x and its nutritional health benefits greatly surpass its fresh counterpart.

Black garlic has been taken by generations in Korea and Japan for its enormous health benefits ranges from improving skin conditions, cardiovascular health, blood circulation to increase stamina, vitality etc.

In recent years, black garlic has gained popularity in many countries for its extensive health benefits, which includes the following:

  • Powerful sterilizing and antibacterial functions – Allicin in black garlic has a strong sterilizing function.
  • Builds physical strength and relieves fatigue - Germanium, combined with Vitamin B1 and B6 prevents physical exhaustion and fatigue.
  • Builds up stamina, alleviates hardening of the arteries, inhibits aging, prevents the feeling of cold, and relieves frostbite - Combined with lipid, allicin cleans the blood, activates cells, promotes blood circulation, and keeps the body warm.
  • Relieves hypertension - Potassium in garlic eliminates sodium in the blood, normalizing blood pressure.
  • Relieves diabetes - Allicin stimulates pancreatic cells, promoting insulin secretion and relieving diabetes.
  • Cancer prevention - Organic germanium and selenium in garlic inhibit and prevent cancer.
  • Inhibits allergy of atopic dermatitis - Inhibits the isolation of the bectaheggi sosaminides enzyme that is separated in allergic reactions.
  • Facilitates intestinal regulation and digestion - Allicin serves the role of stimulating gastric mucosa, promoting secretion of gastric juice and cleaning large intestines.
  • Deintoxication - Powerful deintoxication properties of cysteine and ethionine strengthen liver functions, and properties of allicin, allin, chioethel, melcaptan, hydrogen sulfide and their derivatives excrete heavy metals like mercury and eliminate bacteria.
  • Tranquilizing and soothing effects - Allicin acts on the body’s nerves to calm and stabilize the excited nerve cells and relieves stress and insomnia.

Source: NGRI (Namhae Garlic Research Institute)
The above serves only as dietary guidance and not health claims. At this point in time there is insufficient conclusive evidence to support the above health benefits.

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Who should take black garlic?