タグ：polyphenolsが付いている記事一覧
Black garlic is rich in amino acids and polyphenols and can be expected to have a cancer-preventing effect.
Anyone can make black garlic by keeping white garlic warm (not cooked) in a rice cooker for 2 to 3 weeks. Black garlic is rich in amino acids and polyphenols, and enhances the immunity of NK cells in terms of liver storage function, diabetes prevention, and cancer cell elimination. What is the difference between white and black garlic? Black garlic has a sweet and sour taste and has anti-aging effect on beauty. Anyone can easily make it! Black garlic can can be eaten as it is. When it's homemade, the ingredients may vary depending on the temperature setting, but it's better to make and eat it. Black garlic is also enrich with dietary fiber which is good for people with…
