FAQs
S-allyl cysteine (SAC) is a stable, water-soluble sulphur compound that rises as garlic ages. Makers use it to standardize aged garlic extracts, and each capsule gives 2.5 mg.
Black garlic is raw garlic aged under heat and humidity. Ageing cuts allicin, the compound behind garlic's sharp smell, by 70 to 80% and raises SAC.
Ask your doctor first. Garlic supplements may raise bleeding risk, and black garlic has not been tested alongside blood thinners.
Give it at least 12 weeks. Most garlic studies ran for 12 weeks, and any change is likely to be small.
No. The capsule has no garlic odour or aftertaste, because ageing breaks down the compounds behind garlic's smell.
