How black garlic is made and to whom we recommended it?
Although people usually choose supplements rich in a classic white garlic, the black garlic is nothing new. It was discovered probably about 5000 years ago in Asia. The black garlic is actually a fermented white garlic. Today it is produced in special chambers at a high temperature and humidity. The fact that the garlic turns brown in such conditions is natural and results from reorganization of amino acids and sugars. While it is fermenting, the black garlic loses its natural color, flavor and aroma, and obtains additional health-promoting properties. It becomes a rich sources of amino acids which can have an influence on numerous processes in the organism. When compared to the white garlic, nutrients included in the black garlic can be more easily absorbed by a human organism. The fermented garlic also shows a higher concentration of anti-oxidants, for example a few times more S-allylcysteine (SAC).
Properties:
Directions | Take 1 serving (1 capsule) per day with meal. Do not exceed the recommended daily dose for consumption. Dietary supplement can not be used as a substitute (replacement) of a varied diet. A balanced diet and a healthy lifestyle are recommended. Do not eat if you are allergic to any of the ingredients in the product. The product should not be used by children, pregnant women and nursing mothers. Keep out of reach of small children. |
Ingredients | Nutrition Facts: Servings per container: 90 Serving size: 1 capsule Ingredients: Fermented black garlic extract (Allium Sativum L.) standardized on 0.1% S-allylcysteine (SAC), coating composition (bulking agent: hydroxypropyl methyl cellulose). The product may contain milk (including lactose), soy, peanuts, other nuts, sesame seeds, oats, eggs, crustaceans. |