Fermented Black Garlic

Interestingly, SAC is the result of a biological transformation that occurs during the fermentation of garlic. Although most of the allicin is destroyed during the process, it is actually biologically transformed into SAC.

The essence of SAC is that:

• Provides better stability than allicin.
• Absorbs well.
• It has better antioxidant effects than the same amount of allicin.

It has been proven that fermenting raw garlic enhances its antioxidant efficacy. This process, resulting in black garlic, often doubles or increases the Oxygen Radical Absorbance Capacity (ORAC) value of raw garlic. ORAC is a method of measuring and comparing the estimated effectiveness of antioxidants.

The most prevalent antioxidant found in black garlic is SAC.

A comprehensive overview of SAC and black garlic (in both in-vivo and in-vitro scenarios) states that its antioxidant effect is the result of many complex mechanisms, because:

• Captures free radicals - including superoxide, hydrogen peroxide, hydroxyl, peroxynitrite radicals, as well as hypochlorous acid and singlet oxygen.
• Induces the activity of endogenous antioxidant enzymes such as glutathione peroxidase, NAD(P)H: quinone oxidoreductase, and superoxide dismutase (SOD).
• Chelated iron and copper ions and inhibits pro-oxidative enzymes - e.g. nitric oxide synthase (NOS), xanthine oxidase, NADPH oxidase, and cyclooxygenase (COX).

In short, these complex processes demonstrate how powerful the antioxidant abilities of black garlic can be.

• Isoleucine 217 mg (371 mg)
• Leucine 308 mg (779 mg)
• Lysine 273 mg (385 mg)
• Methionine 76 mg (210 mg)
• Histidine 113 mg (287 mg)
• Phenylalanine 183 mg (461 mg)
• Tryptophan 66 mg (102 mg)
• Valine 291 mg (610 mg)

Recommended dosage: Adults take two (2) capsules daily with food as a dietary supplement.

KEEP OUT OF REACH OF CHILDREN.