Black Garlic

What makes our black garlic so
special?

Black garlic is created through fermentation—a slow, natural ripening process that transforms fresh garlic into a completely new food: mild, aromatic, slightly sweet, and without a sharp aftertaste.

During fermentation, the following change:

• Color → deep black
• Texture → soft & gelatinous
• Taste → balsamic, caramel-like
• Smell → much less intense

1. Antioxidants
Black garlic is rich in antioxidants.
What do antioxidants do?
They can balance oxidative stress processes in the body
and contribute to overall cell health
.

2. S-Allylcysteine (SAC)
A well bioavailable sulfur compound that
is created during fermentation.
Why is SAC interesting?
Studies suggest that SAC:

• has an antioxidant effect
• can support the metabolism
• influences inflammatory processes in the body

3. Amino Acids
Black garlic contains various
amino acids.
What do amino acids do?

They are building blocks of proteins and important for:

• Muscles
• Enzymes
• Hormones

Immune system

• Regeneration

4. Metabolism & Blood Sugar
Scientific studies show evidence
that black garlic:

• influences insulin sensitivity
• stabilizes blood sugar levels
• can support the metabolism.

5. Stomach-friendly & well tolerated
Through the fermentation, garlic loses its
pungency.
Many people find black garlic to be
much more tolerable.