The active components in Black Garlic
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Organosulfur Compounds (Water Soluble)
S-Allyl-Cysteine (SAC)
S-Allylmercaptocysteine (SAMC)
These two compounds have been shown to be the most important active components in Black Garlic. Based on scientific studies, a minimum of 1 mg SAC has been shown to have the above benefits in lab animals. Our Black Garlic contains 1.5 mg/g SAC. The more that is consumed the more potent the effects. In addition, Allyl-cysteine has been studied as a potential cholesterol lowering agent (6, 8) and as a chemopreventive (9).
