Unexpected effects of black garlic on diabetics

Black garlic is made by fermenting regular garlic at 60-90°C with high humidity for 30 to 60 days. This process causes the compounds in the garlic to change.

Fresh garlic is very rich in the compound alliin. When fresh garlic is cut, bruised or crushed, alliin is converted into allicin. This is the compound that creates the characteristic smell of garlic and is also the main ingredient that gives garlic its antibacterial, antioxidant, blood fat-reducing and blood pressure-improving effects, according to the health website Medical News Today (UK).

Black garlic has the ability to improve blood sugar in diabetics.

PHOTO: AI

Although allicin has many benefits, the disadvantage is that it is easily destroyed by heat and time. Therefore, fresh garlic after being crushed or chopped should be eaten immediately to retain the most active ingredients.

With black garlic, the fermentation process will trigger a reaction between the sugar and amino acids in the garlic, causing the garlic to gradually turn black. As a result, the garlic tastes sweeter and the pungent smell disappears.

At the same time, compounds in garlic are also metabolized. For example, alliin is converted into more antioxidants such as S-allyl-cysteine, S-allyl-mercaptocysteine ​​and polyphenols.

It is the changes during the fermentation process that make black garlic softer, less pungent and easier to eat. In particular, garlic contains many antioxidants, reducing irritation compared to fresh garlic.

Black garlic or black garlic powder has the effect of reducing fasting blood sugar.

One of the most studied benefits of black garlic is its ability to stabilize blood sugar and improve insulin sensitivity. Some research evidence suggests that black garlic or black garlic powder can reduce fasting blood sugar while improving insulin sensitivity.

In addition, several mouse experiments were conducted to compare the benefits of fresh garlic and black garlic. The results showed that black garlic had higher antioxidant effects, increasing antioxidant enzymes such as SOD, GSH-Px and catalase. These effects help protect pancreatic β cells and liver tissue, and contribute to better blood sugar control.

Not only affecting blood sugar, the nutrients in black garlic also help improve blood lipids in diabetic patients. Specifically, black garlic has the effect of reducing triglycerides, total cholesterol, reducing "bad" LDL cholesterol and increasing "good" HDL cholesterol.

If you are taking strong blood sugar lowering medications and taking black garlic supplements, it may increase the risk of lowering your blood sugar too low. Therefore, to maximize the health benefits of black garlic, diabetics should consult a doctor before using it, according to Medical News Today.

Source: https://thanhnien.vn/tac-dung-bat-ngo-cua-toi-den-doi-voi-nguoi-benh-tieu-duong-185251018235432206.htm