Black Garlic

Aged black garlic is obtained through a low-temperature fermentation process of fresh garlic bulbs, lasting several weeks. During this process, the active compounds in garlic, such as allicin, are converted into S-allyl-cysteine, a powerful antioxidant. This process transforms fresh garlic into a black product with a mild, slightly sweet taste, while preserving unique nutritional properties. Unlike fresh garlic, aged black garlic is more easily digestible, thanks to the breakdown of its complex components during fermentation.

Aged black garlic is rich in S-allyl-cysteine, an antioxidant compound that plays an essential role in fighting oxidative stress. This compound has been shown to help protect cells from damage caused by free radicals, thereby contributing to cardiovascular health and supporting the immune system. Studies have also suggested that aged black garlic may play a role in cholesterol regulation and inflammation reduction, key factors for long-term health.

The transformation of fresh garlic into aged black garlic naturally increases the concentration of S-allyl-cysteine. During fermentation, garlic undergoes a breakdown of allicin (the compound mainly responsible for the strong smell of fresh garlic) into S-allyl-cysteine. This compound, far more stable and bioavailable, is known for its antioxidant and protective properties. Thanks to fermentation, black garlic becomes four times more concentrated in S-allyl-cysteine, optimising its beneficial effects on health.

While fresh garlic is also beneficial for health, aged black garlic offers additional advantages. Fermentation improves nutrient bioavailability and increases the concentration of S-allyl-cysteine, a powerful antioxidant present only in small amounts in fresh garlic. Aged black garlic also has a much milder taste, making it more pleasant to consume, especially for those who find fresh garlic too pungent or hard to digest. Finally, thanks to its preparation method, aged black garlic is easier to digest and may offer more targeted, more powerful effects due to its higher concentration of active compounds.

Aged black garlic is generally much gentler on the stomach than fresh garlic. Thanks to the fermentation process, the sulphur compounds responsible for gastric irritation, such as allicin, are largely reduced or converted into forms that are easier to digest, notably S-allyl-cysteine. This makes aged black garlic much better tolerated by people with a sensitive stomach or prone to digestive issues. However, as with any supplement, it is advisable to start with a moderate dose and gradually increase it to see how your body reacts.