From taste to research: a scientific review highlights the potential of black garlic as a good, versatile food and ally for well-being.

L'black garlic is the protagonist of scientific review Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities, published on Journal of Agricultural and Food Chemistry. A work that collects the most recent evidence on the composition, transformation and biological properties of this food.

The review describes black garlic as the result of a controlled temperature and humidity process that transforms fresh garlic into an ingredient with a unique profile: more soft, sweet, less pungent and more digestible. A transformation that not only affects the taste, but also the presence of bioactive compounds such as S-allyl-L-cysteine, polyphenols, melanoidins and other molecules of interest.

Among the properties reported by the scientific literature, theantioxidant activity, anti-inflammatory, immunostimulant, hepatoprotective, antidiabetic e antiobesity, along with the potential of black garlic as functional food within a balanced diet.

This work also arises from the fruitful collaboration between NeroFermento and theUniversity of Ferrara, with the contribution of the author Valentina Vecchi and Professors Stefania Costa e Monica Borgatti. A dialogue between business and research that explains our idea of ​​innovation well: starting from a local product and enhancing it with method, passion and quality.

Because good, when born from research and care, can really do good.

To learn more about the properties ofBlack garlic of Voghiera, visit the section Health of the NeroFermento website.