Black garlic’s creation procedure not only transforms its look and taste but also greatly improves and changes its nutritional profile. The concentration of some molecules rises sharply throughout ageing. Comparatively to fresh garlic, the levels of S-allyl cysteine, a sulphur component well-known for its strong antioxidant qualities, can rise up to eight times. Black garlic also boasts more of other health-promoting ingredients such alkaloids and flavonoids. Given certain research demonstrating black garlic having twice the antioxidant levels of fresh garlic, the ageing process also raises the general antioxidant capacity of the garlic. Black garlic’s improved nutritional value makes it especially appealing to people looking for functional meals with more health advantages.
