Black garlic is the result of fermentation of white garlic which takes a black tint after maturation and enhances its content in S-Allyl-Cystein. Thus aged black garlic is a natural antioxidant and detox agent, stimulates white blood cell activity required by the immune system for fighting infections, improves cardiovascular health, discourages the deposition of cholesterol onto the arteries, contributes to a healthy liver function and has anti-inflammatory activity, helps normalizing blood sugar levels and many more health benefits.