Natur Tanya® Organic Fermented Black Garlic - Dietary supplement vegetable capsule containing standardized fermented black garlic extract
Our product contains 800 mg of black garlic extract standardized to S-allyl-cysteine ​​(this means 800 mcg content in 2 capsules). 800 mg of black garlic extract is equivalent to 12,000 mg of powdered garlic powder. Fermented black garlic extract contributes to the normal functioning of the heart and immune system, and maintains normal homocysteine ​​and cholesterol levels. We also specifically recommend the consumption of the product for diabetics.
Black garlic is produced from fresh garlic. During the fermentation process, the typical whitish color of garlic changes to a brownish-black color, as well as its pungent taste, which turns into a sweet-salty flavor. An odorless extract is produced, as the components responsible for the pungent odor are significantly reduced during production. The process takes place at a controlled temperature (usually 60-90 °C) and high humidity (70-90%) for approximately 60 days. Thanks to this, stable and water-soluble organic sulfur-containing compounds such as S-allyl-cysteine ​​are formed. The concentrated S-allyl-cysteine ​​content of black garlic is significantly higher compared to fresh garlic.