BLACK GARLIC 100g

Origin country

Croatia

Origin region

Zagreb County

Quantity available

1,000 Unit

Courier delivery

Yes

100 g = 8,72€

Among all the foods that nature provides, some offer more than just "botanical wealth". As early as 1858, Louis Pasteur noted that bacteria die after being treated with garlic. Since the Middle Ages, garlic has been used to heal wounds—whole or crushed cloves were applied directly to wounds to stop the spread of infection. Garlic (*Allium sativum*) is one of the oldest medicinal plants.

What is black garlic?

Known as the "stinking rose" due to its intense aroma—intoxicating to some, repulsive to others—black garlic is created by fermenting whole fresh garlic bulbs in a humid, controlled environment at temperatures between 60–80°C for 30 days. The fermentation process occurs without additives, preservatives, or any other ingredients—completely natural. After this phase, the bulbs oxidize in a clean room for another 45 days. Garlic contains sugar and amino acids that, during fermentation, produce melanoidins, a dark substance responsible for black garlic’s color in this lengthy process. Beyond changing its color, fermentation alters its taste and texture: it loses its bitterness and pungency, developing a soft, juicy consistency with flavors reminiscent of *balsamic vinegar* or *soy sauce*, along with a sweet, dried plum-like taste. Due to its aromatic flavor, it is highly prized and beloved in the world of fine dining.

What are the differences between black and white garlic?

Black garlic can be eaten raw or cooked, just like fresh garlic. Compared to fresh garlic, its main advantages are that it lacks the characteristic odor when consumed, doesn’t cause bad breath or skin irritation, and can be eaten without hesitation. It is more effective than fresh garlic—antioxidants increase up to 10 times compared to fresh, and the body absorbs it more easily.

Its effectiveness in fighting multiple types of cancer is linked to its antioxidant properties.

Garlic contains **ALICIN**, one of the most powerful antioxidants in the plant kingdom. Researchers have discovered that alicin, a natural "antibiotic," is effective even where bacteria have developed resistance to antibiotics. An additional benefit is that bacteria cannot develop resistance to alicin.

Garlic has a strong defense system to protect itself from insects and fungi. Damage to its tissue triggers a chemical reaction between allicin and alliinase (an enzyme), producing alicin, a natural "insecticide." This is what makes garlic a potent anti-infective—studies have shown it can kill everything from herpes viruses, MRSA, drug-resistant tuberculosis, to even HIV.

However, alicin is short-lived, lasting less than an hour. Thus, cooking, aging, crushing, and other damage cause alicin to break down into other compounds.

Other studies have found high concentrations of sulfur compounds, one of the most important being **S-allyl cysteine (SAC)**. The advantage of SAC is its excellent absorption—it is far more stable than alicin and 100% bioavailable.

**SAC (mg)** | **Calcium (mg)** | **Phosphorus (mg)** | **Proteins (g)**

--- | --- | --- | ---

Black garlic | 5.84 | 36.66 | 80 | 12.5

Fresh garlic | 0.32 | 5.0 | 40 | 2.2

*Source: Blue Fortune Farm (nutritional profile)*

**Benefits of Black Garlic**

Like many other plants, garlic contains a wide range of phytochemicals that work together to produce a broad spectrum of benefits for the body. It is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C, making it beneficial for bones and the thyroid.

Garlic helps the body eliminate heavy metals such as lead, mercury, cadmium, and arsenic.

There are numerous studies showing garlic’s positive effects on over 150 different ailments:

1. **Reducing inflammation** (lowers the risk of osteoarthritis)

2. **Strengthening the immune system** → rich in antioxidants essential for immune function (antibacterial, antifungal, antiviral, and antiparasitic properties), and packed with free radicals. Toxic to 14 types of cancer cells (including brain, lung, breast, and pancreatic).

Contains: antioxidants, water-soluble lipids, organosulfur compounds, polyphenols (allixin), tetrahydro-beta-carboline, selenium, N-fructosyl glutamate, N-fructosyl arginine, N-(1-deoxy-D-fructos-1-yl)-L-arginine, etc.

3. **Improving cardiovascular health and circulation** (anti-clotting, slows plaque buildup, improves lipid levels, and helps with high blood pressure. Useful in treating hypertension and combating high cholesterol levels). Scientific research has shown that garlic may be linked to preventing heart disease and stopping plaque formation in arteries.

4. **Fighting colds**: Recent studies have shown that garlic has properties similar to antibiotics, so consumption may be beneficial in combating cold symptoms and preventing them.

5. **Weight loss**: Garlic aids in fat metabolism and thus supports weight loss when combined with a healthy diet.

6. **Fighting parasites**: Garlic is a popular remedy for intestinal parasites and has been used for this purpose for centuries. However, it acts globally against parasites, viruses, and bacteria in the body.