GARLIC IS RICH IN ALLICIN
It is believed to be responsible for all of the benefits that garlic has on our health.
GARLIC IS RICH IN ALLICIN
It is believed to be responsible for all of the benefits that garlic has on our health. Allicin, health benefits.
Allicin, health benefits
The component in garlic with medicinal properties.
Fresh garlic contains an organosulfur compound called alliin. When the garlic clove is crushed or minced, it releases an enzyme known as allinase, which, when interacting with alliin, causes the formation of allicin, the main biologically active component of garlic.
The study of the beneficial properties for the garlic’s health has been the subject of research in more than 3000 scientific papers, revealing the preventive and even curative effects in the development of numerous diseases in relation to the consumption of diets rich in foods with organosulfur compounds, as is the case with garlic.
Today, both the scientific and herbal tradition support the fact that garlic, in its various forms, can provide extraordinary health benefits. Unquestionably, it can significantly reduce the risk of cardiovascular disease and certain types of cancer. Taking garlic, in certain doses, can help protect human cells from oxidation, free radicals and certain types of radiation. Garlic is an effective immune system booster and has anti-bacterial, anti-viral and anti-fungal properties.
Other positive health effects are the protective properties of garlic in relation to disorders associated with aging, including: improving the immune system, preventing cataracts and macular degeneration, preventing arthritis, improving circulation and reducing skin wrinkles.
Garlic, an ally for athletes
Garlic and its help in sports.
Different studies show that eating raw garlic before training could improve physical performance and promote muscle development.
Including garlic in the diet, helps improve blood flow, which implies optimal arrival of nutrients to the tissues and better oxygenation thereof. The truth is that, thanks to the benefits of garlic in the bloodstream, nutrients reach the tissues in an unbeatable way and therefore the muscles are benefited.
In addition, garlic contributes to fat burning in our body, especially if its consumption is combined with exercise, obtaining better sports performance.
Black garlic, superfood
Innovation and healthy potential.
Black garlic is a product made from fresh garlic without adding any additives that has been in demand for both therapeutic and culinary use for some years. Its flavor is sweet and very pleasant, with hints of licorice and dried plum. It has a chewy, soft texture and its consistency is jelly-like. It is also easy to digest and does not leave an aftertaste or bad breath.
It is made through a technological process at controlled temperature and humidity over a prolonged period of time. During its production, biochemical reactions occur, resulting in a totally different product from fresh garlic.
A very interesting fact in black garlic is the transformation of allicin, the main compound responsible for spiciness in fresh garlic, into water-soluble antioxidant compounds, such as S-allyl-cysteine (SAC), a compound with high antioxidant value. In this way, there are several changes in the flavor, smell and color of garlic during the processing, so that black garlic is characterized by an almost total absence of garlic flavor or characteristic pungency in fresh garlic. Different scientific publications show a significant increase in antioxidant capacity when compared to fresh garlic and can reach up to 10 times more antioxidant power than fresh garlic.
Another characteristic of black garlic that differentiates it from fresh garlic is its nutritional composition. Thus, during the manufacturing process the concentration of SAC, flavonoids, polyphenols, free sugars and minerals increases. In addition, it is considered a food with high amino acid content: it contains 18 amino acids and 8 essential ones.
Allicin, health benefits
The component in garlic with medicinal properties.
Fresh garlic has an amino-acid called alliin. When a garlic clove is crushed or chopped it releases an enzyme known as alliinase, which when interacting with alliin (amino-acid contained in garlic), results in the formation of allicin, the main biologically active component of garlic.
The study of the beneficial properties for the garlic’s health has been the subject of research in more than 3000 scientific papers, revealing the preventive and even curative effects in the development of numerous diseases in relation to the consumption of diets rich in foods with organosulfur compounds, as is the case with garlic.
Today, both the scientific and herbal tradition support the fact that garlic, in its various forms, can provide extraordinary health benefits. Unquestionably, it can significantly reduce the risk of cardiovascular disease and certain types of cancer. Taking garlic, in certain doses, can help protect human cells from oxidation, free radicals and certain types of radiation. Garlic is an effective immune system booster and has anti-bacterial, anti-viral and anti-fungal properties.
Other positive health effects are the protective properties of garlic in relation to disorders associated with aging, including: improving the immune system, preventing cataracts and macular degeneration, preventing arthritis, improving circulation and reducing skin wrinkles.
Garlic, an ally for athletes
Garlic and its help in sports.
Different studies show that eating raw garlic before training could improve physical performance and promote muscle development.
The truth is that, thanks to the benefits of garlic in the bloodstream, nutrients reach the tissues in an unbeatable way and therefore the muscles are benefited.
Black garlic, superfood
Innovation and healthy potential.
Black garlic is a product made from fresh garlic without adding any additives that has been in demand for both therapeutic and culinary use for some years. Its flavor is sweet and very pleasant, with hints of licorice and dried plum. It has a chewy, soft texture and its consistency is jelly-like. It is also easy to digest and does not leave an aftertaste or bad breath.
It is made through a technological process at controlled temperature and humidity over a prolonged period of time. During its production, biochemical reactions occur, resulting in a totally different product from fresh garlic.
A very interesting fact in black garlic is the transformation of allicin, the main compound responsible for spiciness in fresh garlic, into water-soluble antioxidant compounds, such as S-allyl-cysteine (SAC), a compound with high antioxidant value. In this way, there are several changes in the flavor, smell and color of garlic during the processing, so that black garlic is characterized by an almost total absence of garlic flavor or characteristic pungency in fresh garlic. Different scientific publications show a significant increase in antioxidant capacity when compared to fresh garlic and can reach up to 10 times more antioxidant power than fresh garlic.
Another characteristic of black garlic that differentiates it from fresh garlic is its nutritional composition. Thus, during the manufacturing process the concentration of SAC, flavonoids, polyphenols, free sugars and minerals increases. In addition, it is considered a food with high amino acid content: it contains 18 amino acids and 8 essential ones.