FermaPro® Black Garlic is an example of how fermentation can increase the levels of a key phytochemical as well as create new ones. Black garlic is the result of aging regular garlic under mild heat resulting in natural enzymatic fermentation which improves garlic's immune-enhancing activity and antioxidant potency. This fermentation also  turns the color from white to black and changes the flavour from pungent to sweet and savory.


The most abundant antioxidant compound found in black garlic is S-Allyl-Cysteine (SAC). The protective activities of SAC have been well studied and have been shown to be associated with the prevention or amelioration of oxidative stress, including the prevention of oxidation of lipids and proteins.


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