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:

• Immunity support – The black garlic extract has a positive impact on your immunity system. It performs well in preventing infections, particularly in autumn and winter.
• Anti-oxidant impact – The dietary supplement is rich in anti-oxidant compounds which not only prevent inflammations but also may hinder aging processes inside the organism.
• Regulation of processes – Regular consumption the black garlic is able to normalize the operation of numerous systems and organs. The supplement can for instance lower blood pressure and sugar levels.
• Vegan formula– OstroVit Black Garlic dietary supplement is free from animal-origin ingredients and for this reason can be used by vegans and vegetarians.