Are you familiar with black or aged garlic? Of controversial origin, black garlic is white garlic, Allium sativum, that has been heat-aged. This fermentation gives the garlic cloves a black color and increases the amount of active ingredients. Known for its benefits on the cardiovascular system, especially for reducing blood lipids causing high LDL levels, black garlic is also an excellent supplement against winter infections. Maximize its health benefits by swallowing one capsule per day. With our black garlic ingredient containing at least 0.1 of S-Allyl-Cysteine (or SAC), this supplement is 100 vegetable origin and is perfectly suitable for vegetarian diet.Following this discovery and the work of Professor Jin-ichi Sasaki on the exceptional virtues of black garlic, this food invaded the markets of the world. First, in Japan and Korea, then in the United States and Europe. The exact origins of black garlic are unknown and controversial. But it seems that the story of black garlic began in the 2000s in Japan. A farmer tried to store his garlic in sea water for a month, at a high temperature and humidity, in order to consume it all year round. To his surprise, he discovered black garlic without the characteristic smell of fresh garlic, with a softer taste on the palate and a fruity, slightly sweet flavor. Garlic (Allium sativum L.) is a plant that has been consumed worldwide as a medicinal food since antiquity. Black garlic is obtained via the Maillard reaction, by fermenting raw white garlic for several weeks under high humidity and temperature conditions. Black garlic or aged garlic, has a high concentration of natural antioxidants. Black garlic is obtained via the Maillard reaction, by fermenting raw white garlic for several weeks under high humidity and temperature conditions. Consumption of aged black garlic has been associated with improvements in several cardiovascular disease risk factors. Several studies have shown that black garlic has a wide range of properties such as antioxidant, cardioprotective, hypo-lipidic, anti-inflammatory. Garlic inhibits the enzyme that produces cholesterol in the liver and limits the deposit of lipids in the arteries. Compared to fresh garlic, black garlic does not have the characteristic strong flavor and odor due to the reduced allicin content which, during the aging process, has been converted to antioxidant compounds such as bioactive alkaloids and flavonoid compounds including S-allyl-cysteine (SAC).