Black garlic starts life as raw white garlic that has been 'slow-cooked' by fermentation over time in controlled conditions. This process transforms the cloves into soft, sweet, sticky black garlic. This 'aged' black garlic is more potent than raw white garlic and so offers more cardiovascular, immune and gut antioxidant-related benefits.
The Science Bit
The active superhero in garlic is allicin. When white garlic is fermented, the allicin is converted into S-Allyl Cysteine (SAC), which has been clinically proven to effectively reduce cardiovascular risks and circulatory problems.
Our pharmaceutical strength Black Garlic supplement is a unique natural product which targets cardiovascular, immune system and gut health.
Scientists have long been interested in the powers of Black Garlic, read some research findings.
