Contain more antioxidants

Black garlic has much more antioxidants than raw garlic due to the fermenting process. This is partially due to the fact that when black garlic ferments, allicin, the chemical that gives it its strong smell when crushed, is transformed into antioxidant substances including alkaloids and flavonoids.

Antioxidants are substances that aid in preventing oxidative damage to your cells, which may otherwise result in a number of ailments. Antioxidants are mostly consumed by people through plant foods, such as garlic. According to a 2014 study, black garlic's overall antioxidant activity considerably rose as it aged. In the study, after 21 days of fermenting, garlic's antioxidant level peaked.