{"id":987498357,"date":"2026-03-12T10:43:26","date_gmt":"2026-03-12T10:43:26","guid":{"rendered":"https:\/\/micopurea.com\/black-garlic-and-allicin-why-this-fermented-form-of-garlic-is-so-beneficial\/"},"modified":"2026-03-12T10:43:26","modified_gmt":"2026-03-12T10:43:26","slug":"black-garlic-and-allicin-why-this-fermented-form-of-garlic-is-so-beneficial","status":"publish","type":"post","link":"https:\/\/micopurea.com\/en\/black-garlic-and-allicin-why-this-fermented-form-of-garlic-is-so-beneficial\/","title":{"rendered":"Black garlic and allicin: why this fermented form of garlic is so beneficial"},"content":{"rendered":"

Garlic has long been considered one of the most beneficial foods in the world. Its properties are mainly associated with the active compound allicin, which gives garlic its characteristic aroma and many of its health effects.<\/span><\/p>\n

In recent years, however, black garlic has attracted increasing interest. It is a fermented form of garlic with a milder taste and a different nutritional profile. During fermentation, some unstable compounds are transformed into more stable substances. This increases the amount of certain antioxidants and beneficial sulfur compounds. For this reason, black garlic is often used both in cooking and in <\/span>food supplements<\/span><\/a>.<\/span><\/p>\n

What is allicin?<\/span><\/h2>\n

Allicin is a natural sulfur-containing compound. It forms in garlic (Allium sativum) when the cloves are chopped or crushed.<\/span><\/p>\n

Allicin does not actually exist in an intact garlic clove. Instead, it contains another substance called alliin. When garlic is damaged, the enzyme alliinase is activated. It converts alliin into allicin. This is a defense mechanism of the plant. When garlic is damaged, compounds are formed that protect the plant from microorganisms and pests.<\/span><\/p>\n

Allicin is responsible for:<\/span><\/p>\n