Black Garlic: In-Depth

Black Garlic: In-Depth

In this article, we’ll tell you everything you need to know about Black Garlic Extract: what it is, what its function is, benefits, how to take it… Stay and find out!

Garlic has been and always will be an indispensable element in our kitchen.

Beyond its culinary role and the prominence it has in many recipes, this food has been used for hundreds of years for its “properties”.


Properties that today we’re going to look at from a purely scientific perspective.

We’ve spoken before about the properties of the conventional white garlic, but it has a first cousin who is worth paying attention to as well.

What is Black Garlic?

Black garlic is produced from conventional garlic (Allium Sativum L.), after being exposed to a fermentation process and highly controlled conditions of high temperature (60-90 degrees) and humidity (80-90%).

Due to the reduced allicin content, black garlic does not have the strong smell so characteristic of conventional garlic.

Here we find the first great differentiating factor that many will appreciate. There are many people who, knowing the beneficial properties of garlic, don’t consume because of the subsequent halitosis.

We don’t know its exact origins, but it has been used in South Korea, Japan and Thailand for hundreds of years.

Black garlic - what is it?

As I mentioned, it is an essential element of the Mediterranean diet, providing taste and smell to many recipes.

What are its benefits?

Black garlic extract has shown in several studies to be:

  • Anti-oxidant;
  • Anti-allergic;
  • Anti-diabetic;
  • Anti-inflammatory; and
  • Anti-neoplastic.
These benefits are attributed to different bioactive compounds: one of the most studied is S-Allylcysteine (SAC).

There is a scientific and commercial struggle to isolate other bioactive compounds present in black garlic that could have some use in the management of some types of cancer.

In this study in mice (Jung et al., 2011), Jung and colleagues demonstrated the following effects with garlic extract at concentrations of between 200 and 400 mg/kg in mice that were following a high-fat diet aimed at causing metabolic alterations:

  • Decreasing body weight
  • Reduction of peri-ovarian fat
  • Smaller size of adipocytes
  • Lower total cholesterol, triglycerides, LDL particles, AST, ALT

With regard to antioxidant activity, it’s been shown to increase the enzyme superoxide dismutase and catalase, both powerful antioxidants.

Higher levels of apoptosis (programmed cell death) and cytotoxicity against gastrointestinal tumours have been shown in human cell lines (Zhang et al., 2016).

As for hepatoprotective effects, studies show a decrease in AST and ALT transaminases, as well as LDH in models of induced liver damage in mice (Wang et al., 2012).

The problem?

These are mainly studies on mice.

That’s to say, pre-clinical studies to be carried out on humans to observe their reproducibility.

Moreover, the already known properties of white garlic are maintained in black garlic. Many people consume it for its antimicrobial and hypolipemic properties.

How should Black Garlic be consumed?

You can consume it directly, spread on toast, or use as a condiment in different recipes. If you have cooking skills, you can prepare a black garlic aioli or a dark garlic risotto.

When should you consume it?

You can have it at any time of the day: breakfast, lunch or dinner.

Is it better to take it on an empty stomach?

Black garlic is preferably consumed with food, to improve its absorption and bioavailability.

How long should I take it for?

There is no minimum number of weeks required to obtain the benefits of black garlic. And there’s no maximum either.

How to take black garlic?

That’s to say, you don’t have to take it for a certain amount of time of take breaks from consuming it.

Ideally, I would recommend taking it for at least 4 weeks in a row.

Which is better: White or Black Garlic?

There are significant differences between white and black garlic, which we’ll look at now.

The lower allicin content means that it doesn’t give off that strong smell.

The allicin in black garlic is converted to antioxidant compounds such as S-Allylcysteine, bioactive alkaloids and flavonoid compounds.

In other words, not only do we get rid of that strong smell (which is otherwise attractive to some people), but we turn the allicin into other useful substances.

The physical-chemical properties of black garlic, obtained in its processing, means it has greater bioactivity than its white brother.

Black garlic contains objectively more functional compounds such as SAC than white garlic.

But beware, this depends directly on the thermal conditions in the processing of white garlic (controlled temperature and humidity).

Black garlic clove

These conditions must be taken care of to maintain these properties unharmed.

When the processing conditions are optimal, the content of polyphenols and flavonoids is multiplied by four while the concentration of the so-called compounds of Amadori & Heyns are multiplied up to x100 more in black garlic with respect to white garlic.

Black Garlic Contraindications

So far, no contraindications or problems arising from the consumption of garlic (black or white) have been described in the scientific literature.

However, in some people garlic causes or worsens gastro-oesophageal reflux.

The logical conclusion is that, if you suffer from this problem, you need to be more cautious about the amounts of garlic you’re exposed to.

HSN Black Garlic Extract

HSN Black Garlic Extract is presented in vegetable capsule format. It is standardised, i.e. it provides real information about the amount of active ingredient that can be found in each capsule.

Black Garlic Extract from HSN provides 500mg of 10:1 extract of Allium sativum L. bulbs and stems (with 3% polyphenols).

As such, it presents a high degree of extraction, 10 times greater than garlic in its natural state, so that 5000mg of native product is necessary in its production.

It’s been obtained through a fermentation process in low conditions, meaning it will keep its biological value and a high content of S-alylcysteine.

If you are a vegan or vegetarian, the HSN Black Garlic Extract capsules are 100% vegetable.

Do you want to benefit from the properties of garlic? Black garlic extract is a great product and easy to take. And if we add to that its optimum safety profile, we have a product that is more than recommendable.

Black garlic HSN

Buy HSN Black Garlic Extract.

What are the benefits of black garlic capsules?

HSN’s black garlic capsules are a convenient and simple way to benefit from all its properties.

Their concentration, presentation in capsules, and processing in the ideal conditions mentioned in the text make the health benefits as easy as possible.


  1. Jung, Y. M., Lee, S. H., Lee, D. S., You, M. J., Chung, I. K., Cheon, W. H., Kwon, Y. S., Lee, Y. J., & Ku, S. K. (2011). Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects. Nutrition Research.
  2. Kimura, S., Tung, Y. C., Pan, M. H., Su, N. W., Lai, Y. J., & Cheng, K. C. (2017). Black garlic: A critical review of its production, bioactivity, and application. In Journal of Food and Drug Analysis.
  3. Wang, X., Jiao, F., Wang, Q. W., Wang, J., Yang, K., Hu, R. R., Liu, H. C., Wang, H. Y., & Wang, Y. S. (2012). Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo. Molecular Medicine Reports.
  4. Zhang, X., Li, N., Lu, X., Liu, P., & Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture.

Related Entires

  • We reveal the Top 10 Foods Rich in Antioxidants. Visit this link.
Review of Black Garlic

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About Borja Bandera
Borja Bandera
Borja Bandera is a young doctor who focuses on nutrition, exercise and metabolism, he combines his professional activity with his vocational dissemination and research.
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