Available at the farm
Black garlic is a garlic browned by a very slow caramelization known as “Maillard reaction”. It is a chemical reaction between sugars and proteins.
Black garlic is an excellent source of minerals and trace elements: calcium, phosphorus, iron, selenium… For Dr. Senninger, it is particularly indicated for stimulating the immune system and preventing cell ageing.
Thanks to the fermentation process, it contains twice as manyantioxidants as freshgarlic of equal weight.
Black garlic increases antioxidant levels and converts unstable compounds into stable, health-promoting substances.
Black garlic: It is titrated in S-Allyl-cysteine (SAC), which is 98% bioavailable, and it is this molecule that is largely responsible for the exceptional properties characteristic ofblack garlic. We prefer it to whitegarlic because of its bioavailability and gastrointestinal tolerance.
For Cholesterol: S-allyl-cysteine, the main compound in black garlic, decreases cholesterol by inhibiting its synthesis via the HMA-CoA enzyme, thus using the same mechanism as statins.
For the prostate: S-allyl-cysteine reduces inflammation of the prostate.
For overweight: By stimulating the body’s metabolism, the body will burn more calories. Theblack garlic acts by cleaning the cells, and by activating the cellular regeneration of fabrics, for a cleaning and purification of the whole body, supporting the elimination and the loss of the kilos in excess.
For immunity:Black garlic extract also stimulatesimmunity and helps fight infections. It increases the activity of macrophages, cells of the spleen. It stimulates T-cell proliferation and increases lymphocyte toxicity against cancer cells.
Black garlic inhibits the growth of Candida albicans, which is often found in immunocompromised patients. It also protects the liver against the toxicity of carcinogens and paracetamol, one of the most widely consumed analgesics.
For cardiovascular diseases: Black garlic has many therapeutic properties including the reduction of cardiovascular disease risk factors by :
– the reduction of blood lipids such as cholesterol and triglycerides,
– inhibition of platelet aggregation (blood thinning),
– improved traffic flow,
– a reduction in blood pressure in hypertensive patients.
