The reaction that occurs during fermentation changes many of the chemical components within raw garlic, converting the antioxidant Allicin into potent and stable S-Allyl-Cysteine (SAC), doubling the antioxidant capacity! Our fermented black garlic contains high levels of S-Allyl Cysteine (SAC)! In addition to SAC, antioxidant-rich micronutrients like polyphenols are found in black garlic at nearly twice the levels found in fresh garlic! Other polyphenol-rich foods include cloves, flaxseed meal and ginger.
