Black garlic that is made from the garlic plants has many nutritional and medicinal value.
Nutritional And Uses Of Black Garlic
The nutritional and medicinal properties of garlic are embedded in the bulb which has a high concentration of the active bioactive agents called allin.
Alliinase is an enzyme that transforms alline to allicin and diallyl disulphide when garlic is mashed or chewed or macerated.
These are sulphur containing compounds that impact the unmistakable garlic smell. Other active factors in garlic are vitamin A, B1, B2, C and niacin parts of vitamin B-complex.
Allicin and diallyl disulphide are highly volatile substances.
They rapidly dissolve and enter the blood streams from where they are transported to the various organs.
It is for this reason that once garlic is consumed the whole body smells garlic, including the breath, urine, gases, sweat, feaces etc.
