Discover the Powerful Health Benefits of Fermented Garlic: Get Started Now!

Fermented garlic is an age-old natural remedy that’s easy to make and offers numerous health advantages. Additionally, it serves as a great way to preserve foods.

Garlic is packed with beneficial compounds like allicin, which has antiviral and antibacterial effects. Furthermore, its antioxidants and selenium help support liver detoxification pathways.

Antioxidants

Garlic contains antioxidants that boost your immunity, protect the gut from infection and fight inflammation in the body. Furthermore, garlic has been known to lower cholesterol levels and potentially lower heart disease risk factors.

Black garlic contains less allicin than its more well-known counterpart, but it still boasts plenty of micronutrients and antioxidants. Plus, black garlic contains S-Allylcysteine (SAC), which helps the body absorb allicin so you can reap even greater health benefits from this popular food.

Make your own fermented garlic at home by placing cloves in a jar with water, salt and herbs of your choice — then leaving it at room temperature for 3–6 weeks. It is an economical way to add essential nutrients into your diet as well as being an effective remedy for cold or flu symptoms! Furthermore, fermented garlic contains high levels of probiotics which support gut health.

Anti-inflammatory

Garlic is an effective anti-inflammatory that supports healthy digestion and a robust immune system. It contains antioxidants, minerals and vitamin B6 in addition to its prebiotic content that feeds beneficial bacteria in the gut.

If you’re searching for an effortless way to incorporate garlic into your diet, fermenting it with honey is a great choice. Not only will this enhance the flavor of any dish, but it also boosts your probiotic intake and helps combat inflammation.

Fermented garlic cloves are immersed in a salt brine solution to inhibit bad bacteria and encourage lactobacillus growth. The end result is an enhanced garlic with an aromatic, spicy taste — even better than fresh raw garlic!

Fermented garlic is an easy and versatile ingredient in any kitchen, and it has the added bonus of helping strengthen your immune system and staving off colds.

Gut health

The gut microbiome plays a significant role in overall health. It influences numerous bodily functions and systems, such as immune function, energy production, and cancer prevention.

Numerous research studies have demonstrated the beneficial effects of probiotics on the gut microbiome, increasing beneficial bacteria levels in both children and adults while decreasing inflammation and improving endothelial function.

One particular strain of bacteria, Bacillus subtilis DE111, has been particularly well studied for this effect.

Another popular ingredient in the digestive health market is fermented garlic. Garlic contains allicin, a sulfur-containing compound which may have antimicrobial effects.

Garlic has also been shown to boost glutathione, a substance produced by the liver which helps detoxify harmful substances. Furthermore, garlic contains other antioxidant compounds like selenium and phenolic acids — making it an excellent natural way to add nutrition and flavor to any meal while supporting healthy immunity and providing fiber.

Heart health

Garlic has long been recognized for its heart health benefits, and fermented garlic is no different. The high heat and long duration of fermentation transform raw garlic’s chemical components into antioxidant-rich micronutrients like polyphenols.

Fermenting garlic also increases the beneficial bacteria present and suppresses harmful bacteria, so beneficial microbes will grow and colonize in your gut more effectively, strengthening immunity while decreasing inflammation.

Garlic’s anti-inflammatory properties also help lower blood pressure, protecting your heart from damage. This is because its antioxidants widen blood vessels and allow the heart to pump more blood throughout your body.

Additionally, black garlic’s prebiotic properties have been demonstrated to lower blood urea nitrogen (BUN), an indicator for an electrolyte imbalance that could be harmful for your heart.

Furthermore, aged garlic extract has been demonstrated to improve arterial stiffness and cholesterol levels in hypertensive patients.

What Are the Bioactive Components in Fermented Garlic?

Garlic (Allium sativum) has long been used as an anti-cancer remedy and is one of the world’s oldest medicinal plants with over 3000 years of documented use. Not only does garlic possess anti-cancer effects, but it also has immune-enhancing and hepatoprotective qualities.

Alliin is the primary sulfur-containing compound found in whole, intact garlic bulbs and quickly oxidized by alliinase to form cytotoxic alkyl-alkane-thiosulfinates such as allicin. Furthermore, g-glutamylcysteines can also be oxidized by this same enzyme to produce cysteine sulfoxides such as alliin and S-allylcysteine (SAC) for similar effects.

Aged garlic extracts contain a range of bioactive components, from low levels of acetylcholine and phenolic compounds to high concentrations of melanoidins and 5-hydroxymethylfurfural. Studies have reported that aged garlic extracts possess hepatoprotective, anticancer, and chemopreventive effects.

Additionally, other biological effects have been noted, such as reduced risks for cardiovascular disease and cancer, enhanced immune function, enhanced detoxification of foreign compounds, radioprotection, physical strength restoration, resistance to various stresses and potential antiaging effects. It is likely that many more beneficial mechanisms are due to garlic-derived compounds.

Intact garlic contains an array of lipids, proteins, sterols, organic acids and sulfur-containing compounds. Furthermore, several microbial endophytes have been observed in intact bulbs of garlic which may contribute to its immune-enhancing and hepatoprotective effects.

Furthermore, flavonoid, polyphenol and melanoidin compounds have been identified within intact garlic which have been demonstrated to possess antioxidant and anti-inflammatory activity.