A month-long fermentation process under strictly controlled heat and humidity of black garlic production appears significantly to increase its beneficial compounds.Compared to raw garlic, black garlic has been found to have 16 times of S-allyl L-cysteine (SAC), 3 times of Arginine and 6 times of Polyphenols.

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  • S-allyl L-Cysteine

    Reduce blood viscosity, improve blood circulation, lower cholesterol, prevent atherosclerosis and reduce the occurrence of blood clots.

  • Arginine

    Stimulate cells increasing collagen production, secretion of growth hormone and expansion of blood vessels.

  • Polyphenol

    The best antioxidants to cleanse the metabolism and boost the body's immune system.

  • Proline

    Slows down the cellular degeneration, builds muscle and produces sufficient collagen for the body to help in the overall health of the skin.

  • Leucine

    Helps in controlling the appetite and balance the muscle protein.