Black garlic is popular as a health food, but why is garlic supposed to be white originally black?
This time, I will explain why black garlic is black and its effect.

□ Why is it black

Black garlic is made by aging raw garlic, and the original black garlic is not used.

Black garlic is aged in a hot and humid environment for approximately one month.

It will turn black in the process.

Since it is aged for a long period of one month, it is naturally aged without adding any additives.

This aging is called the Maillard reaction.

This is a chemical reaction caused by carbohydrates and amino compounds contained in garlic.

□ Effect of black garlic

・ Immunity

Eating black garlic increases S-allyl cysteine and increases immunity by increasing antioxidant activity.
In addition, black garlic has an effect on the immune cells in the body.

There are several immune cells in the body, but black garlic works on cells called natural killer cells.
These cells can directly attack harmful substances such as viruses that have entered the body.

□ Finally

In this article, I explained why black garlic is black and the effects of black garlic.

Knowing why healthy foods are good for the body is very important in eating them on a daily basis.
By understanding what you said this time, you can eat black garlic more safely.