Aged garlic with a high polyphenol content
Alpinamed Black Garlic Capsules contain a high-quality special extract from black garlic, supplemented with valuable B vitamins. Black garlic is also often referred to as fermented garlic. From a technical point of view, however, it is more precise to speak of «aged black garlic», as the bulbs mature over a longer period of time under controlled conditions.
During this process, the garlic changes significantly: the light-coloured, pungent bulb becomes a dark, mild black garlic with a characteristic profile of ingredients. The taste and smell also change: aged black garlic is no longer sharp and pungent like fresh garlic, but significantly milder and slightly sweet. Its taste is reminiscent of balsamic vinegar or dried fruits.
This makes black garlic particularly suitable for everyday use. Fresh garlic, on the other hand, has an intense taste and can cause unpleasant burping or bloating in sensitive individuals. Aged black garlic is therefore often appreciated as a pleasant alternative to fresh garlic, especially by people who tend to avoid fresh garlic because of burping, bloating, an intense aftertaste or unpleasant body odours.
Of particular interest is the high content of polyphenols, which are among the secondary plant substances and are associated with the antioxidant potential of black garlic. Studies describe a changed phenolic profile and increased antioxidant capacity in black garlic compared with fresh garlic.

High-quality extract instead of just a high milligram amount
With food supplements containing black garlic, it is worth paying attention not only to the number of milligrams per capsule. A high quantity declaration does not in itself say anything about how concentrated and high-quality the garlic extract contained actually is.
The so-called drug-extract ratio, or DEV, is therefore important. It shows how much black garlic was used to produce a certain amount of extract.
For the «Black Garlic Capsules», Alpinamed uses a high-quality special extract with a very high DEV of up to 25:1, which means that up to 25 parts of fresh black garlic are processed for one part of extract. The extract is therefore particularly concentrated.
This is an important quality difference. Because with black garlic, it is not only the amount of extract in a capsule that counts, but also its value and concentration. Products with high milligram declarations can nevertheless be less concentrated or contain more fillers and carrier substances. Alpinamed therefore relies on a concentrated special extract with a high polyphenol content and a plant substance profile that is interesting for antioxidation.
The B vitamins contained usefully complement the formulation, because vitamin B1, also known as thiamine, contributes to normal heart function. Other B vitamins support important bodily functions such as energy metabolism, the nervous system, psychological functions and iron metabolism. In addition, selected B vitamins contribute to the reduction of tiredness and fatigue.

Allicin, S-allylcysteine and black garlic simply explained
The typical garlic smell in fresh white garlic only develops when the clove is crushed, cut or chewed. Natural ingredients in the garlic then come into contact with each other, whereby allicin is formed from alliin with the help of the enzyme alliinase.
Allicin is very sensitive and continues to change quickly. This produces compounds that are responsible for the intense garlic smell, the sharp taste and the typical odours after consumption. This is exactly why fresh garlic often smells so strong and why the smell sometimes remains noticeable for a long time afterwards.
S-allylcysteine, or SAC, is also often mentioned in connection with black garlic. This substance can form during certain phases of the ageing process. Depending on the manufacturing process, it can initially increase and then decrease again with longer ageing. Very dark, long-aged black garlic therefore does not necessarily contain a lot of SAC.
With Alpinamed Black Garlic Capsules, the SAC content is therefore not the main focus. What is decisive is rather the high polyphenol content. Through the long ageing process, a mild extract is created that differs significantly from fresh garlic: it is less sharp and less pungent in smell and has a valuable plant substance profile.
The special feature of Alpinamed Black Garlic Capsules therefore lies in the combination of aged black garlic, a high polyphenol content, a very high DEV and valuable B vitamins.