ABOUT BLACK GARLIC.
Garlic is a plant that has played an important role in many traditional recipes as well as medicinally for centuries and is prized for a variety of effects. In addition to vitamins, minerals and trace elements, garlic also contains amino acids and sulfur. It was added to the European Pharmacopoeia in 1998. As a food and a supplement it’s known for a focus on overall wellbeing and vitality.
Black garlic is produced by the fermentation of normal white bulbs. Due to this unique process, aged black garlic contains far more antioxidant compounds than regular garlic due to the bioavailability of the active ingredient being increased. More specifically, extracts from matured or fermented ""black"" garlic contain water-soluble ingredients, many of which are more effective than those of raw, unfermented garlic. Its antioxidant properties is attributed to S-allyl cysteine, which is present in white garlic only in small quantities.