Allium Sativum (fermented)
Black garlic is created during fermentation of "ordinary" white garlic. This process, which can take up to 20 months, is carried out to better preserve the active ingredient, Allicin, which is highly unstable.
The fermentation process creates higher concentrations of the beneficial sulfur-containing metabolites of allicin, including S-allylcysteine (SAC) and S-allyl mercaptocysteine (SMAC). Especially the isolated variant of SAC has been the subject of many research studies to test its efficacy.
Garlic is healthy
.Garlic has a unique composition that provides a variety of benefits to our bodies. Garlic has antioxidant properties and has a positive effect on the immune system.
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