FürstenMED Black Garlic 130 capsules

FürstenMED Black Garlic Extract - Laboratory-tested, vegan & completely manufactured in Germany

• Highly dosed black garlic extract in combination with chromium and vitamin B1 + vitamin C.
• Carefully processed raw materials for optimal bioavailability
• Odorless and tasteless
• Vegan and 100% cruelty free
• Made entirely in Germany
• Naturally gluten & lactose free
• Without fillers and dyes
• Without flavor enhancers and preservatives
• Free of unwanted additives such as magnesium stearate, titanium dioxide, beef gelatin, etc.
• Extensively laboratory-tested by an independent German laboratory (TÜV-tested)
• Consumption: 2 capsules per day

Fermentation process from white to black garlic

Garlic  (lat. Allium sativum) is a bare plant, the main root of which is under the ground. This is made up of several cloves of garlic, which is a popular ingredient for a wide variety of dishes in almost all kitchens around the world. The plant has been grown in many different countries for more than 5000 years. Garlic is an extremely popular spice, especially in the Mediterranean region, but also a natural remedy due to its numerous  positive ingredients , such as minerals, vitamins and antioxidants. Attention was already paid to its effect in ancient Egypt and the Roman Empire.

In order to ferment garlic, the bulbs have to be stored for a period of several weeks at a temperature of around 60 to 80 degrees and high humidity (80 to 90 percent) in a closed and air-conditioned room. The fermentation process from white to black garlic consists of three main parts. On the one hand, its color changes from white to black due to a chemical reaction between the sugar molecules and amino acids it contains. In addition  , the intense odor disappears . Third, fermentation produces a variety of alkaloids, flavonoids, and antioxidants.

Conversion of allicin to S-allyl cysteine ​​(SAC) in black garlic:

The conversion of the substance  allicin to S-allylcysteine ​​(SAC)  is one of the main reactions in the fermentation process of garlic. Allicin is also the substance contained in garlic that is responsible for the intense smell of the toes. However, when it is converted to SAC, it becomes  odorless . With the reaction of allicin to S-Allylscystein (SAC) is also the  antioxidant effect  of garlic reinforced and a  better  digestion  allows the garlic.

Vitamin C:

• contributes to the normal function of the immune system
• contributes to a normal energy metabolism
• contributes to normal collagen formation for the normal function of teeth, bones and skin
• contributes to the normal functioning of the nervous system
• contributes to normal psychological function
• helps reduce tiredness and fatigue
• contributes to an increase in iron absorption