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Black Garlic
Black Garlic is backordered and will ship as soon as it is back in stock.
- High-quality black garlic extract from the branded raw material FBG22®
- Triple-fermented for high-quality availability
- Contains at least 10 mg S-Allyl-Cysteine (SAC) per gram
- Vegan, gluten-free and free from artificial additives
- Lab-tested for heavy metals and pesticides
- Content: 90 capsules / servings
Black Garlic
Black Garlic is backordered and will ship as soon as it is back in stock.
- High-quality black garlic extract from the branded raw material FBG22®
- Triple-fermented for high-quality availability
- Contains at least 10 mg S-Allyl-Cysteine (SAC) per gram
- Vegan, gluten-free and free from artificial additives
- Lab-tested for heavy metals and pesticides
- Content: 90 capsules / servings
Black garlic – the refined form of classic garlic
Garlic has been one of the most valuable seasonings for thousands of years and is also said to have physiological properties – partly due to a key component, allicin. But while fresh garlic is hard for many people to digest and leaves behind a strong odour, black garlic offers a gently fermented alternative.
Black garlic: how it is made and why it is special
Black garlic is produced through a special fermentation process in which fresh garlic matures for several weeks at controlled low temperatures and high humidity. During this process, the pungent allicin is converted into more stable compounds such as S-Allyl-Cysteine (SAC). As a result, the garlic loses its typical pungency and tastes milder and slightly sweet.
Special properties of black garlic extract
During fermentation, unique water-soluble sulphur compounds such as S-Allyl-Cysteine (SAC) and S-Allylmercaptocysteine (SMAC) are formed, which have higher chemical stability compared with components of fresh garlic – such as allicin. SAC in particular is considered a very stable molecule.
The fermentation process changes certain components of garlic, including polyphenols and flavonoids, converting them into smaller, more soluble forms. Scientific studies discuss that these compounds have properties associated with antioxidant processes. Their stability under various conditions is also addressed.
Initial scientific studies discuss that S-Allyl-Cysteine (SAC), a component of black garlic, may potentially play a role in relation to blood pressure parameters – particularly in certain groups of people, such as men with elevated cholesterol levels (Valls et al., 2022; Serrano et al., 2023).
In addition, black garlic is being studied in the context of chronic inflammatory processes (Varade et al., 2024) as well as in relation to certain liver parameters in chronic liver diseases (Xiaohui et al., 2023) .
Why the FBG22® extract
FBG22® is a branded raw material obtained from fresh garlic and matured over several months in a unique three-stage fermentation process. During this controlled fermentation, certain aromatic compounds break down while new bioactive compounds are formed at the same time. FBG22® extract contains various nutrients, including vitamins, minerals, amino acids, antioxidants, polyphenols and flavonoids. A special quality feature: FBG22® contains at least 10 mg S-Allyl-Cysteine (SAC) per gram – one of the highest natural SAC contents available. This high concentration is due to the special fermentation technique and the selection of garlic varieties.
The product contains no animal-derived ingredients at all.
Frequently asked questions & answers from Edubily
What does black garlic extract smell like?
The fermentation process greatly reduces the typical garlic odour.
Why is the garlic black?
During fermentation, a so-called Maillard reaction takes place. Amino acids react with sugar molecules, changing the colour and giving the garlic its dark appearance. At the same time, new bioactive compounds are formed.
How does black garlic differ from fresh garlic?
Black garlic contains fewer irritating sulphur compounds than fresh garlic. It also has a significantly higher content of bioactive compounds such as S-Allyl-Cysteine (SAC).
Nutritional values
| Content | per serving (= 1 capsule) | % NRV* |
|---|---|---|
| Black garlic extract (FBG22®) | 300 mg | ** |
| of which S-allyl-Cysteine (SAC) | 3 mg | ** |
* Percentage of nutrient reference values
** No nutrient reference values available
Ingredients
Fermented black garlic extract (FBG22®), hydroxypropyl methylcellulose (capsule shell), rice flour
Recommended intake: Take 1 capsule daily with sufficient liquid with a meal.
Notes: Do not exceed the stated recommended daily dose. This product is not a substitute for a balanced and varied diet or a healthy lifestyle. Keep out of reach of small children. Store in a cool, dry place away from light.
Quality & safety to the highest standard
Edubily places great importance on developing and manufacturing products on a scientifically sound basis. Its production takes place with experienced partners in Germany and Austria, who are regularly inspected without notice and certified according to IFS Food and HACCP. This means Edubily meets strict hygiene and safety requirements. In addition, all products are tested again in independent laboratories for factors such as heavy metals, nutrient levels and possible contaminants. Edubily’s goal is not simply to offer any dietary supplements, but safe and effective ones that support health and well-being through carefully designed formulas and continuous development. This allows fitness athletes and health-conscious people to be confident they are getting a high-quality, responsibly designed product.