The beneficial properties of garlic as an edible product but also as a dietary supplement have been known for many years. Black garlic of course, is not unknown in Greece. Historical sources have confirmed that ancient Greeks consume black garlic before the battles, especially the Spartans.

It has strong antimicrobial activity, contains the substance alisine that causes dilation of the arteries and has strong antioxidant action. A real superfood which, through the aging process, acquires all the unstable substances contained in the original fruit in a stable condition, giving the black garlic really exceptional properties!

Contains L-Allycysteine ​​which is water soluble and has almost twice the activity of plain garlics alisine, making it the most powerful ally against hypertension. L-Allycysteine ​​gives black garlic very strong antioxidant properties, almost 4.5 times more than plain garlic, with measurable results in the TEAC scale, strengthening our body against infections. It also drastically reduces levels of endogenous peroxidation. These results are derived from a study by the Korean Nutrition Society, which dates back to 2009.

Other laboratory studies confirm their antimicrobial, antibiotic, anti-inflammatory, antifungal and anti-cancer properties, providing them to cancer cells cause inhibition of proliferation by influencing cell cycle modulation and causing their apoptosis. The antioxidants contained in black garlic shield the body against the free radicals which are responsible for the aging of the body.

Additionally, black garlic contains up to 4 times higher concentrations of beneficial ingredients such as potassium, sodium, magnesium, calcium but also water soluble amino acids

It is not advisable to be consumed by people with low blood pressure, suffering from immune thrombotic purpura and haemophiliacs. No allergic reactions to black garlic consumption have been identified.

Origin Spain