Terezia Black Garlic 60 capsules

What exactly is black garlic?

It is not a special type of garlic. Black garlic is the result of the fermentation of kitchen (white) garlic, when whole cloves of garlic are left to ripen in special containers at a temperature of 60 °C for 3-4 weeks . No other substances are used in the preparation of black garlic, it is a purely biological process. Quite simply, it is a very long and slow "baking".

Benefits for human health

Composition detail

1 capsule contains 500 mg of dried fermented garlic (Allium sativum) powder. Capsule shell : gelatin.

Content

1 kg of dry fermented garlic (black) = 7 kg of fresh garlic (white)

1 capsule = 1 clove of fresh garlic

Recommended dose

• 1 capsule a day before meals.
• The capsule is swallowed whole and drunk with water or broken open and the contents sprinkled on food or water.
• It can be used for a long time as needed.

And why is it black?

Its black color is caused by the so-called maillard reaction, during which a number of substances are formed that give the products their characteristic color, taste and smell. The Maillard reaction is typical for bakery products, for example. In the same way that baking bread creates its crispy crust and spreads its unmistakable flavor, the production of black garlic creates aromatic compounds that give it its unique taste. From the point of view of use, black garlic has a great advantage over normal garlic, because the distinctive, sharp, pungent taste is eliminated by fermentation. Black garlic has a juicy, sticky consistency and, on the contrary, a rather sweet taste, which is very specific. Another benefit is that it does not irritate the stomach.

The amount of active substances

The fermentation process increases the amount of active substances contained. Unlike fresh white garlic, it therefore contains a higher concentration of bioactive substances and even contains different substances.

The key bioactive component of regular garlic is allicin (which is one of the most important substances contained in garlic). However, black garlic does not contain allicin. During the ripening process, it is converted into S-allyl mercaptocysteine ​​(SAMC) and S-allyl cysteine ​​(SAC). It also contains some fat-soluble sulfur compounds, flavonoids, phenol alixin and other substances such as important minerals such as magnesium, calcium, phosphorus and selenium.

Active substances

Warning

Food supplement. Not suitable for children under 3 years old. Keep out of reach of children. Do not exceed the recommended daily dose. It is not a substitute for a balanced and varied diet and a healthy lifestyle. Store in a dry place up to 25 °C. Use the capsule immediately after removing it from the blister. Suitable for celiacs. Do not use in case of known hypersensitivity to any of the product components.

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