Natur Tanya Fermented Black Garlic 800 mg (30 Capsules)

What is the difference between garlic and black garlic?

Black garlic is fermented from fresh garlic. The process changes the garlic from its characteristic whitish colour to a brownish-black colour, its pungent flavour to a sweet-salty taste, while the components responsible for the pungent smell disappear and an odourless extract is produced. But the most important change is the active ingredient content - the production of raw garlic into black garlic results in a significant increase in antioxidant content (the allicin content is converted during the process into antioxidant compounds such as bioactive alkaloids and flavonoids) and biological activity. The concentrated S-allyl-cysteine content of black garlic is significantly higher compared to fresh garlic.

5 areas where fermented black garlic helps!

1. It is a natural immune supporter for everything from allergies to autoimmune complaints and acute infections.

2. Good for the heart, blood pressure and vascular system, reduces high cholesterol and triglyceride levels.

3. Helps reduce inflammation, improve cognitive function, memory and fight dementia.

4. Regulates blood sugar levels and helps prevent complications of diabetes.

5. It contributes to the reduction of abdominal fat and abdominal round volume as an adjunct treatment for obesity and liver complaints.

Did you know? If you open the capsules, you can season with black garlic powder! It enhances and enhances the flavour of meats, sauces, gravies and is even healthy.

DIRECTION (1 serving = 0)

1-2 capsules daily, preferably with meals and plenty of water.
Period of administration: minimum 60 days, maximum 120 days.

STORAGE

Keep in a dry, cool place, out of the reach of children!