Singapore General Hospital since 1821
A research laboratory and a postgraduate medical institute.
"Singapore General Hospital dietitian Tan Ai Shan says: “Unlike fresh garlic, black garlic is sweeter in taste. The pungent smell and spiciness in fresh garlic is removed during the fermentation process.”
She points to experiments conducted by Japanese researchers in 2007 which suggest that black garlic is more effective in reducing the size of tumours in laboratory mice. The study was published in a Global Science Book journal about medicinal plant science.
However, as the majority of research on black garlic’s health benefits has been conducted on laboratory animals, Ms Tan stresses that “there is still a lack of scientific evidence to support the use of black garlic for health purposes on humans”.
Fermented garlic has greater health benefits than the common variety, says nutritionist Velumani Deepapriya of the Singapore Nutrition and Dietetics Association. “Especially in improving blood circulation and increasing antioxidant levels in the body,” she adds.
This is due to the production of water-soluble amino acid, S-Allylcysteine, which contains antioxidant properties, during fermentation. Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radicals can lead to heart disease, blocked arteries and cancer."
http://www.sgh.com.sg/about-us/newsroom/News-Articles-Reports/Pages/Healthmagicinblackgarlic.aspx
"Singapore General Hospital dietitian Tan Ai Shan says: “Unlike fresh garlic, black garlic is sweeter in taste. The pungent smell and spiciness in fresh garlic is removed during the fermentation process.”
She points to experiments conducted by Japanese researchers in 2007 which suggest that black garlic is more effective in reducing the size of tumours in laboratory mice. The study was published in a Global Science Book journal about medicinal plant science.
However, as the majority of research on black garlic’s health benefits has been conducted on laboratory animals, Ms Tan stresses that “there is still a lack of scientific evidence to support the use of black garlic for health purposes on humans”.
Fermented garlic has greater health benefits than the common variety, says nutritionist Velumani Deepapriya of the Singapore Nutrition and Dietetics Association. “Especially in improving blood circulation and increasing antioxidant levels in the body,” she adds.
This is due to the production of water-soluble amino acid, S-Allylcysteine, which contains antioxidant properties, during fermentation. Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radicals can lead to heart disease, blocked arteries and cancer."
http://www.sgh.com.sg/about-us/newsroom/News-Articles-Reports/Pages/Healthmagicinblackgarlic.aspx