Black Garlic Extract FBG22

What is black garlic?

Garlic (Allium sativum) is one of the oldest medicinal and culinary plants in human history. Its use dates back over 5,000 years and was known in ancient civilisations such as Egypt, Greece and Rome both as a food and as a remedy. The main components, including allicin, are known for their antimicrobial and antioxidant properties.

Black garlic is created through a fermentation process in which raw garlic is fermented at low temperature and high humidity over several weeks. During this process, the sharp allicin is converted into the more stable and milder-tasting compound S-allyl-cysteine (SAC). The black garlic thereby tastes milder and slightly sweet and also has better tolerability.

The benefits of black garlic extract

During the fermentation of garlic, unique water-soluble sulphur compounds such as S-allyl-cysteine (SAC) and S-allylmercaptocysteine (SMAC) are created, which have significantly better bioavailability than compounds in fresh garlic, such as allicin. SAC is a stable molecule.

Studies show the following health benefits for SAC:

• Positive effects on blood pressure, particularly in men with elevated cholesterol levels (Valls et al., 2022), (Serrano et al., 2023).

Overall, garlic supplementation can have positive effects on:

• Elevated blood lipid levels,

• Elevated blood sugar,

• Elevated blood pressure,

• and chronic inflammation (Varade et al., 2024)

• Specifically for chronic liver disease, the number of enzymes that indicate liver damage can be reduced. (Xiaohui et al., 2023)

Not only do new, effective substances emerge from the fermentation of garlic, but the antioxidant capacity of garlic is also significantly increased. Polyphenols and flavonoids are converted into smaller, more bioavailable compounds, which are often referred to as SOD-like substances because, similar to the enzyme superoxide dismutase (SOD), they help reduce oxidative stress and protect cells from damage by free radicals. These substances are very stable, which further increases their effectiveness.

What distinguishes our black garlic extract?

The branded ingredient FBG22® is a black garlic extract derived from fresh garlic which undergoes a triple fermentation process over several months. During fermentation, certain aromatic compounds disappear whilst new, health-promoting compounds are created. This intensifies the medicinal properties of garlic and significantly reduces the typical odour.

FBG22® is rich in vitamins, minerals, amino acids, antioxidants, polyphenols and flavonoids.

FBG22® contains at least 10 mg SAC per gram, one of the highest natural SAC levels, achieved through the unique triple fermentation process and the high quality and diversity of the garlic used.

Of course, the product is vegan in composition.