Garlic bulb extract (Allium sativum L.)

Black fermented garlic is obtained from common garlic bulbs (Allium sativum L.) subjected to a slow fermentation and maturation process at controlled temperature and humidity over several weeks. This process transforms the cloves into a black, soft, sweet-umami flavoured substance while deeply modifying its biochemical composition. The 4/1 dry extract means that four parts of garlic are concentrated into one part of extract, ensuring a high content of active compounds. Fermentation leads to a significant increase in stable sulphur compounds, particularly S-allylcysteine (SAC), as well as higher concentrations of polyphenols and Maillard reaction compounds. These molecules contribute to the notably strong antioxidant properties of black garlic, which are superior to those of raw garlic. It also contributes to supporting the body's natural defences and maintaining normal cardiovascular function. Supplementation in the form of a standardised dry extract allows these benefits to be obtained in a precise and concentrated manner, without the olfactory drawbacks associated with fresh garlic consumption. This makes it a particularly relevant option for those wishing to incorporate the benefits of black garlic into their daily routine conveniently.