Black Garlic or better known to us as the Indonesian Language "black onion" is fermented garlic. As the name suggests Black Garlic (onion black), the color of Black Garlic is black with a soft texture and a savory and not too sharp aroma and slightly sweet taste. However, Black Garlic can still make a delicious meal.
Ways of making Black Garlic takes a very long time is 90 days. The fermentation process can be shortened to 40 days, but the results will be very different from the process for 90 days. How fermentation is done is by entering the garlic on a steel bowl and cover with aluminum foil paper, then the bowl was placed in an oven and baked at a temperature of 25-30 degrees Celsius for 40 days or 90 days. We had to check every 4 or 5 days to prevent temperature changes.
Prevent Aging and Cancer
The other study was conducted by Kim, et al, 2012, which proves that the process of fermentation to produce black garlic shown to increase levels of polyphenols, and flavonoids in onions black. Polyphenol levels increased by approximately 23%, whereas the levels of flavonoids would be increased by 37% in black garlic.
Polyphenols and Flavonoids act as antioxidants which can prevent the occurrence of cancer, and premature aging. The presence of antioxidants will capture free radicals that can damage body cells. With increasing levels of natural antioxidants (polyphenols and flavonoids) in black garlic, can lower the risk of cancer, and premature aging.
In the same study mentioned that the black garlic extract proven to protect the skin from UV B. UV-B can damage the outer skin layer (epidermis), so that makes such a burning effect.
https://healthtonature.blogspot.co.id/2016/08/black-garlic-bawang-hitam.html
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