The Hero of the Week is Black Garlic
Have you ever heard about the amazing antioxidant properties of black garlic? Yes, that’s right – black garlic contains more antioxidants than white garlic (1, 2). Black garlic is a fermented form of white garlic. It is sweeter, and it has a milder flavour than white garlic. This magic plant is particularly rich in flavonoids, compounds that protect your cells from negative effects of free radicals and keep your heart healthy
(3). But wait, there’s more – by eating black garlic, you are potentially reducing the risk of cancer (4)!
Not sure what to eat with your black garlic? We’ve got you covered! Try our “Im-PULSE-able Black Bean” Sauce, “Oy! Stir the Sauce” Vegan Oyster-Style Sauce, and “The Sinless Hoi” Hoisin Sauce.
We use black garlic in these products to add sweetness without adding extra dried fruits to our already sugarless line. Enjoy them with your favourite dish while those powerful antioxidants are doing all the work!
Written by Vlada Klymenko
Edited by Iris Lopez and Renée Chan
- Kimura S, Tung Y, Pan M, Su N, Lai Y, Cheng K. Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis. 2017;25:62-70.
- Choi I, Cha H, Lee Y. Physicochemical and Antioxidant Properties of Black Garlic. Molecules. 2014;19:16811-16823.
- Kozłowska A, Szostak-Węgierek D. Flavonoids–food sources and health benefits. Roczniki Panstwowego Zakladu Higieny. 2014;65:79-85.
- Kumar S, Pandey A. Chemistry and Biological Activities of Flavonoids: An Overview. The Scientific World Journal. 2013;2013:1-16.
About the author:
Vlada studies Food, Nutrition, and Health at UBC and experiment with raw vegan desserts. At my spare time, I feast on home-made apple chips sandwiches with our blueberry compote. It’s addictive. You’ve been warned!