Black garlic and allicin: why this fermented form of garlic is so beneficial

Garlic has long been considered one of the most beneficial foods in the world. Its properties are mainly associated with the active compound allicin, which gives garlic its characteristic aroma and many of its health effects.

In recent years, however, black garlic has attracted increasing interest. It is a fermented form of garlic with a milder taste and a different nutritional profile. During fermentation, some unstable compounds are transformed into more stable substances. This increases the amount of certain antioxidants and beneficial sulfur compounds. For this reason, black garlic is often used both in cooking and in food supplements.

What is allicin?

Allicin is a natural sulfur-containing compound. It forms in garlic (Allium sativum) when the cloves are chopped or crushed.

Allicin does not actually exist in an intact garlic clove. Instead, it contains another substance called alliin. When garlic is damaged, the enzyme alliinase is activated. It converts alliin into allicin. This is a defense mechanism of the plant. When garlic is damaged, compounds are formed that protect the plant from microorganisms and pests.

Allicin is responsible for:

• the characteristic pungent smell of garlic
• the plant’s antimicrobial properties
• part of its antioxidant activity

However, this compound is highly unstable. It breaks down quickly when heated, exposed to air or stored for long periods. After ingestion, allicin also breaks down rapidly in the body. It is converted into other sulfur compounds such as diallyl disulfide (DADS) and diallyl trisulfide (DATS). These substances are more stable and also have biological activity.

What is black garlic?

Black garlic is produced through controlled fermentation of regular garlic. The process takes place at a specific temperature and humidity. Fermentation usually lasts from several weeks to several months. During this process, a number of chemical changes occur. The cloves gradually darken, becoming dark brown or almost black. The taste also changes significantly.

Black garlic has:

• sweet and slightly caramelized flavor
• a much milder aroma
• milder pungency
• soft, almost creamy texture

Because of these qualities, it is widely used in modern cuisine. It can be added to sauces, meat dishes, salads and various gourmet recipes.

How fermentation changes the composition of garlic

Fermentation transforms some of the active substances. Some compounds decrease, while others increase.

During this process:

• unstable allicin is converted into more stable sulfur compounds
• the antioxidant content increases
• new bioactive compounds are formed

One of the most important compounds in black garlic is S-allyl cysteine. It is a stable sulfur compound with strong antioxidant activity. Because of these changes, black garlic is often considered easier to absorb and gentler on the digestive system.

Main active compounds in black garlic

Black garlic contains a rich spectrum of bioactive compounds. Among the most important are:

• S-allyl cysteine
• diallyl disulfide
• diallyl trisulfide
• flavonoids
• polyphenols

These substances are associated with various protective functions in the body.

Health benefits

Black garlic and the active compounds in garlic, including allicin and its derivatives, are associated with a number of beneficial effects in the body. During fermentation, some unstable substances are converted into more stable sulfur compounds and antioxidants. This increases the biological activity of black garlic and contributes to its protective properties.

Research shows that compounds in garlic may support the body’s antioxidant defenses, help maintain normal cardiovascular function and participate in the natural mechanisms of immune protection. In addition, some garlic compounds exhibit antimicrobial activity against various bacteria and fungi.

Thanks to this complex composition, black garlic is regarded as a valuable functional food and as an ingredient in food supplements aimed at supporting overall health and balance in the body.

Antioxidant protection

One of the most important qualities of black garlic is its strong antioxidant activity. During fermentation, antioxidant levels may increase significantly. This means black garlic may help protect cells from oxidative stress.

Free radicals are unstable molecules that can damage cells. They are formed during normal metabolism, but increase with:

• stress
• pollution
• poor diet
• smoking

Antioxidants help neutralize these molecules. In this way, they support the protection of cells and tissues.

Maintaining cardiovascular health

Black garlic is often associated with heart and blood vessel health. Some studies suggest that compounds in garlic may support:

• maintaining normal cholesterol levels
• normal blood pressure
• blood vessel health

The sulfur compounds in garlic may help relax blood vessels. This can improve blood circulation. Garlic may also influence inflammatory processes involved in the development of cardiovascular disease.

Antimicrobial properties

Both regular garlic and black garlic contain compounds with antimicrobial activity. These substances may act against:

• bacteria
• fungi
• some viruses

Under laboratory conditions, garlic compounds show activity against various microorganisms. These include bacteria such as Helicobacter pylori and Escherichia coli, as well as some fungi of the Candida genus.

Immune system support

The bioactive compounds in garlic may support normal immune system function. They may stimulate the activity of certain immune cells and support the body’s defense mechanisms. This is one reason garlic has traditionally been used for colds and infections.

Black garlic in Candiclear Duo

Black garlic is one of the valuable plant ingredients in the Candiclear Duo complex. It is included in the formula because of its rich content of antioxidants and stable sulfur compounds. Unlike raw garlic, fermented black garlic contains higher amounts of substances such as S-allyl cysteine, which are more easily absorbed by the body.

Within the Candiclear Duo formula, black garlic has several important functions. It supports the body’s natural defense mechanisms and contributes to maintaining balance in the intestinal environment. Its sulfur compounds have antimicrobial activity and may help limit unwanted microorganisms.

Black garlic also has strong antioxidant properties. They help neutralize free radicals and support cellular protection during cleansing processes. This is particularly important in programs aimed at restoring microbial balance.

Combining black garlic with other plant ingredients in the Candiclear Duo formula – such as oregano, black walnut, berberine and clove – creates a synergistic effect. This comprehensive approach simultaneously supports control of microbial imbalance and normal immune system function.

In conclusion

Allicin is a phytonutrient found in garlic that is well known for its powerful antioxidant, antibacterial and antifungal properties. These qualities explain the many health benefits associated with garlic consumption. Allicin may support cardiovascular health, strengthen the immune system, protect brain function and slow aging processes.

Black garlic, produced through fermentation, contains a higher concentration of allicin than regular garlic. However, all types of garlic are beneficial because of their broad content of flavonoids, saponins and other bioactive compounds that contribute to its health benefits.