Fermented Black Garlic - 60 Capsules Black Garlic - 60 Capsules Dr. Mercola

Dr. Mercola - Fermented Black Garlic - 60 Capsules

Dr. Mercola Fermented Black Garlic can potentially help to maintain blood pressure levels already in the normal range, support healthy immune function and maintain cholesterol levels already in the normal range. Dr. Mercola's Fermented Black Garlic ensures that there will be a minimum of 1.2 milligrams of S-allyl-cysteine which provides antioxidant capabilities. SAC is the key to reaping the potential benefits of black garlic. Without it, or with reduced amounts, you won't receive the optimal benefits.

Fermented Black Garlic Benefits:

• Contains S-Allyl-Cysteine (SAC) which delivers enhanced antioxidant benefits compared to the same amount of allicin
• Packed with beneficial sulfur compounds
• Scavenges free radicals

Over 250 million pounds of garlic are consumed annually in the US and it's very popular in Middle Eastern and Mediterranean countries, as well as India and China. Raw garlic by itself has many potential health beenfits because it contains Magnesium, Calcium, Phosphorus, Selenium and Vitamins B6 and C. But when garlic is aged and fermented into black garlic, it not only has a very sweet and inviting taste, additional nutrients are created and others enhanced. One highly-beneficial nutrient in particular, S-ally-cysteine (SAC), is created from the fermentation process.

Black Garlic

The black color occurs due to aging, carmelization, and fermentation. The fermentation process involves high heat and aging time. Even though the process may at first seem simple, what occurs chemically and biologically is quite complex. The effects from aging and fermentation of the raw garlic include decomposition, acid reduction, hydrolysis, synthesis and camelization. Throughout the process enzymes are broken down, and proteins and sugars in garlic combine to create the distinct black color, as well as create the sweet balsamic taste and chewy texture.

• Scavenges 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)
• Chelates iron and copper ions and inhibits prooxidant enzymes – Such as nitric oxide synthase (NOS), xanthine oxidase, NADPH oxidase, and cycloxygenase (COX)