Jet-black, soft, sweet-syrupy garlic with no harsh or pungent odor. The aging process converts allicin (the volatile, pungent compound in raw garlic) to S-allylcysteine (SAC) — a stable, highly bioavailable, non-volatile compound. SAC is 8-10x more bioavailable than allicin and has significantly more documented anti-cancer, cardioprotective, and neuroprotective activity. Also contains significantly higher antioxidant content than raw garlic (2-7x higher ORAC value) from Maillard reaction products.
Available at specialty grocery stores, Asian markets, Whole Foods, and online. Growing mainstream availability. More expensive than raw garlic but transformative in flavor.
SAC (S-allylcysteine) is the most pharmacologically validated compound in aged black garlic. Multiple human RCTs demonstrate SAC (from aged garlic extract): (1) reduces total cholesterol by 5-8% and LDL by 6-9%; (2) reduces systolic blood pressure by 5-8mmHg; (3) inhibits platelet aggregation (anti-clotting without the GI side effects of aspirin); (4) activates NRF2 (the master antioxidant response — same as sulforaphane); (5) protects neurons from beta-amyloid toxicity (Alzheimer's pathway). The tetrahydro-beta-carboline compounds produced by the Maillard reaction are unique to black garlic (not in raw garlic) and show potent neuroprotective activity in cell and animal models. Black garlic delivers all of the cardiovascular and cancer-preventive benefits of raw garlic without the breath and digestive issues — making it the compliance-superior form for daily therapeutic use.
Eat directly: soft, sweet, complex flavor — like balsamic + molasses + garlic combined. Spread on toast. Add to grain bowls, pasta, dressings. Slice thin on pizza. Blend into sauces and dips — transforms flavor without any harsh garlic heat. Available whole head, as individual cloves, or as a paste.
Free, no account needed to ask.