Successful application of garlic fermentation process into precious medicine

In the world from 2005 to 2006, Japanese people invented the technology of fermenting fresh garlic into black garlic, which acts as a special medicine - anti-oxidant, anti-aging, cancer prevention, terminally ill…

By 2008, this black garlic product was present in many restaurants in Japan, gradually black garlic of Japan was exported to many countries and most of them are only for the better class because the price is quite high, about 1 , 2 - 1.5 million VND / 150gr.

In Vietnam, scientists from the Military Medical Academy have successfully applied the fermentation process of fresh garlic into black garlic as well as the chemical composition and biological effects of black garlic.

This success not only contributes to public health care but also helps increase the income of garlic growers in Vietnam, opening a new direction for commercial development for garlic in the near future.

Dr. Vu Binh Duong, Military Medical Academy, Chairman of the project studied the process of fermenting fresh garlic into black garlic, said: In Vietnam, there are many precious precious garlic species such as Ly Son garlic, Phan Rang garlic . Ly Son Garlic has special values ​​compared to other types of garlic, its effect and economic value has been included in the national product list. However, like other types of garlic, Ly Son garlic is only used in fresh form.

Ly Son Garlic.(Photo: Thanh Long / VNA)

From that fact, the group of researchers of the Military Medical Academy boldly selected the topic '' Research fermentation to create black garlic from Ly Son garlic and evaluate the biological effect of the product created '.

According to scientists, after fresh garlic is fermented in the process of 40-60 days, the white garlic cloves will turn black, sweet, no pungent smell of fresh garlic.

In addition, the groups of compounds in garlic increased significantly after fermentation, in which sugar content increased by about 13 times, fructose increased 52 times, especially SAC (sallyllcysteine) - the substance has been shown to have a strong effect of Black garlic - up 6 times more than fresh garlic.

Studies on the biological effects of black garlic also show that the organic, derivative sulfur compound of tetrahydro-carboline is formed from the fermentation process with strong free radicals and inhibits peroxidation. Lipids are higher than regular garlic.

Black garlic extract has a strong effect against the tumor cells so it works to prevent and support cancer treatment. The study also showed that SAC-rich black garlic reduces the occurrence of colon tumors and unusual hidden spots, the earliest clinical signs of colon cancer. In addition, black garlic also works to regulate blood sugar.

The research team will propose to formulate a production project to test, manufacture and produce products from black garlic in the form of soft capsules, drinking water . to sell to the market at the price of 250-300 thousand VND / 150gr, much cheaper than the price of imported black garlic from Japan.

If the effect is good, it will increase the scale of production and technology transfer for individuals, organized right at Ly Son garlic growing area.

Currently in the world, black garlic has been widely used not only as a food but also as an antioxidant, to enhance immunity, support cancer treatment.

Bottled black garlic drinks and other preparations (high black garlic, soft black garlic capsules .) have been widely circulated in Japan, Korea, China, Singapore . favored by people. Thanks to the pleasant taste, at the same time, it has the added effect of protecting health, reducing fatigue, increasing resistance, improving atherosclerosis, high blood pressure, improving gastrointestinal and intestinal function, room Anti-cancer, cardiovascular, diabetes.