Black Garlic, Standardized Extract, Zdravnitza, 60 capsules

- 100% natural product
- Standardized black garlic extract
- Standardized S-allyl cysteine (SAC) content
- Plant-based capsules, suitable for vegetarians and vegans

Black Garlic by "Zdravnitza" is a food supplement containing standardized black garlic extract (Allium sativum) with 0.1% S-allyl cysteine (SAC) - one of the characteristic bioactive compounds formed and accumulated during the aging process of garlic.

The daily dose of 2 capsules provides 1000 mg of black garlic extract, standardized to 1 mg of S-allyl cysteine. The formula is intended for adults and contributes to the normal function of the immune system.

What is black garlic?

Black garlic is made from ordinary white garlic (Allium sativum) through a prolonged aging process under controlled temperature and humidity conditions. Unlike conventional fermentation, the production of black garlic involves complex chemical processes, including Maillard reactions, in which the natural sugars and amino acids in garlic are transformed.

As a result of this process, the cloves gradually change in colour, taste, aroma and texture. White garlic develops a dark brown to almost black colour, a soft and elastic texture and a distinctive sweet and sour, slightly caramel-like taste. At the same time, the profile of its bioactive compounds also changes.

One of the most interesting changes is the increase in the content of water-soluble sulfur compounds, including S-allyl-L-cysteine (SAC). SAC is considered one of the characteristic bioactive components of black garlic and has attracted significant scientific interest. Scientific reviews also report changes in the content of polyphenols, antioxidant compounds and other products formed during the aging process.

History and origin of black garlic:

Garlic (Allium sativum) has a history spanning thousands of years as a food and traditional plant. It has been used in various cultures across Europe and Asia not only as a culinary ingredient, but also as part of traditional practices for supporting health. Historical evidence of garlic use is extensive and spans different civilizations and periods.

Black garlic is a considerably more recent form of processed garlic. The exact origin of the method has not been fully established, but black garlic has a long history of use in East Asian countries, including South Korea, Japan and Thailand. Traditionally, the product was made by heating and aging garlic for an extended period under controlled conditions.

In the past, black garlic was valued both for its distinctive taste and aroma and for its softer texture and the absence of the strong characteristic smell of fresh garlic. Modern technologies allow the process to be controlled much more precisely, providing more consistent quality and standardized levels of specific bioactive compounds.

Today, black garlic is used both as a specialty food and culinary ingredient and as a source of bioactive compounds in food supplements.

What is S-allyl cysteine (SAC)?

S-allyl cysteine (SAC) is a water-soluble organosulfur compound that forms and accumulates during the processing and aging of garlic. It is one of the best-studied characteristic components of black garlic.

Unlike some of the less stable sulfur compounds found in fresh garlic, SAC is characterized by good stability and water solubility. This makes it particularly interesting for scientific research into the biological activity of garlic and garlic-derived products.

During the production of black garlic, the chemical profile of garlic changes significantly. Some of the original sulfur compounds are converted into other, more stable compounds, including SAC. Therefore, standardizing the extract according to its SAC content is a way of ensuring a more consistent amount of this characteristic compound in each daily dose.

Why is SAC so interesting?

S-allyl cysteine has been the subject of numerous scientific studies, including laboratory, preclinical and clinical research. Scientific interest in SAC is mainly related to its antioxidant activity and its potential involvement in various cellular and metabolic processes.

Areas in which SAC and black garlic extracts have been studied include:

• antioxidant protection and mechanisms associated with oxidative stress;
• cellular protection against the effects of reactive oxygen species;
• the condition and function of blood vessels;
• cardiovascular health and certain associated risk factors;
• inflammatory processes and related cellular mechanisms;
• metabolic processes and lipid profile;
• liver function and cellular protection mechanisms;
• neuroprotective and other biological mechanisms.

The antioxidant potential of black garlic:

One of the most extensively studied characteristics of black garlic is its antioxidant potential. During the aging process, the chemical composition of garlic changes and the concentration of certain water-soluble compounds and polyphenols increases. These compounds may participate in antioxidant processes.

SAC has also been studied in relation to antioxidant mechanisms. At the cellular level, oxidative stress occurs when the production of reactive oxygen species exceeds the body's ability to control them. The body's antioxidant mechanisms play a role in maintaining normal cellular balance.

This is one of the reasons why black garlic and its bioactive compounds are of interest to modern nutritional and biomedical science.

Black garlic and the immune system:

Garlic and its bioactive compounds have been studied in relation to various mechanisms involved in the immune response. Current research examines the interaction between the organosulfur compounds in garlic and different cellular mechanisms associated with the body's natural defenses.

Black garlic and cardiovascular health:

The cardiovascular effects of garlic and aged black garlic are among the areas actively being studied. Human studies have investigated various parameters, including blood pressure, lipid profile, antioxidant status and other markers associated with cardiovascular risk.

Black garlic and metabolic health:

The bioactive compounds in garlic, including SAC, have also been studied in relation to metabolic processes, lipid profile and insulin sensitivity. This research includes laboratory models, animal studies and clinical trials in humans.

The results are scientifically interesting, but they do not currently allow black garlic to be presented as a treatment for diabetes, metabolic syndrome or other metabolic diseases.

What makes the standardized extract different?

In natural plant products, the content of active compounds may vary depending on the variety, origin, growing conditions and processing method. Standardization aims to ensure a defined amount of a selected marker or bioactive compound in the final extract.

For this product, the marker is S-allyl cysteine (SAC). The extract is standardized to 0.1% SAC, while the daily dose of 2 capsules provides a total of 1 mg of S-allyl cysteine.

This allows the amount of SAC to be stated precisely and provides the consumer with clearer information about the content of this characteristic bioactive compound in the daily dose.

Product benefits

• Standardized black garlic extract;
• 0.1% standardized S-allyl cysteine content;
• 1000 mg of black garlic extract per daily dose;
• 1 mg of S-allyl cysteine per daily dose;
• Plant-based cellulose capsules;
• Suitable for vegetarians and vegans;
• Convenient intake - just 2 capsules per day;
• Dark glass jar that helps protect the contents from light;
• Contributes to the normal function of the immune system.

Intended use:

Contributes to the normal function of the immune system.

Ingredients:

Standardized black garlic extract (0.1% S-allyl cysteine) 0.5%, vegetable cellulose capsule.

Content per daily dose (2 capsules):

Black garlic extract: 1000 mg
of which S-allyl cysteine: 1 mg

Directions for use:

Take 2 capsules daily with a glass of water before meals.

Do not exceed the recommended daily intake. The product should not be used as a substitute for a varied diet. Do not take if you are allergic to any of the ingredients. For adults only; not suitable for children. Consult a doctor if you have a medical condition, take medication, are breastfeeding or pregnant. Keep out of reach of young children!

"Black Garlic" by "Zdravnitza" is a food supplement registered with the Bulgarian Food Safety Agency (BFSA):
Registration No.: T222200830, 08.03.2022

Packinng: 60 plant-based capsules in a dark glass jar

Frequently Asked Questions (FAQ):

What is black garlic?
Black garlic is made from ordinary garlic (Allium sativum) through prolonged aging under controlled temperature and humidity conditions. As a result, the garlic changes in colour, taste, aroma and chemical composition, while characteristic bioactive compounds such as S-allyl cysteine are formed and accumulated.

What is the difference between regular garlic and black garlic?
Black garlic is processed garlic in which prolonged aging changes its taste, aroma, texture and profile of bioactive compounds. It has a milder, sweet and sour taste and a significantly less pronounced characteristic aroma than fresh garlic.

What is S-allyl cysteine (SAC)?
S-allyl cysteine is a water-soluble organosulfur compound and one of the characteristic bioactive components of black garlic. It forms and accumulates during the aging process and has been the subject of numerous scientific studies.

Why is the product standardized for SAC?
Standardization for SAC ensures a defined amount of this characteristic compound in the extract. With this product, the daily dose of 2 capsules provides 1 mg of S-allyl cysteine.

What does the product contribute to?
According to the approved intended use of the product, it contributes to the normal function of the immune system.

Does black garlic have antioxidant properties?
Yes. The antioxidant potential of black garlic and its bioactive compounds is one of the most extensively studied characteristics of the product. Scientific research examines the ability of various black garlic components to participate in mechanisms associated with the control of oxidative stress.

Is the product suitable for vegans?
Yes. The capsules are made from vegetable cellulose and the product contains no ingredients of animal origin.

Is it suitable for children?
No. The product is intended for adults only and is not suitable for children.

Why are the capsules packaged in a dark glass jar?
Dark glass limits exposure to light and provides additional protection for the contents during storage.