Garlic

Antioxidant
Immunity
Blood circulation

Black Garlic is generally known for its benefits for blood circulation. It promotes good blood circulation (including in the microvessels).

In addition to acting on your blood circulation, Black Garlic also plays a role in your immune system as well as antioxidant functions. It contributes to the normal functioning of your immune system and protects your cells against oxidative stress.

But what is black garlic? How is it different from raw garlic, which is often added to our everyday dishes?

From raw garlic to black garlic (fermented)

Black garlic, also called “fermented” garlic, is obtained through a gentle, natural process (with no additives) starting from raw garlic. As we will see, the length of this process greatly influences the effectiveness of black garlic as well as its content of active compounds.

We can already tell you that black garlic is much more interesting and beneficial than raw garlic, even though raw garlic is already beneficial to consume daily.

How is black garlic obtained?

Fresh garlic is placed in an incubator for a few weeks (15 to 21 days, sometimes more than 40 days), at low temperature (60 to 90°C). During this process:

• The carbohydrate content increases as fructans break down into monosaccharides, disaccharides, and oligosaccharides
• This gives it its sweet taste
• This makes it easier to tolerate digestively
• Body odor is reduced

During this so-called “fermentation” process, which should more accurately be called “aging,” a reaction takes place inside the cells of raw garlic that improves the properties of black garlic.

Its advantages compared with raw garlic

• Enhanced benefits
• Easy to digest
• Less body odor
• No bad breath

Formation of new compounds

Unique bioactive compounds, which are not initially present in raw garlic, naturally form during the aging process:

• 4x more polyphenols
• 13x more SOD-like
• More SAC (S-allyl-cysteine)

Benefits of triple fermentation

This so-called “triple fermentation” method makes it possible to obtain 10x more SAC than in standard black garlic extracts.

It is a three-stage aging process with specific temperature and humidity conditions. While the standard treatment lasts 2 to 3 weeks, this one takes about 3 months.

During this process, the amount of SAC increases significantly, strengthening the appeal of black garlic.

You can find triply fermented black garlic in the dietary supplement LF-Black Garlic from NATURAMedicatrix.