Garlic

Buying garlic: from fresh garlic to black garlic and S-allylcysteine

Garlic (Allium sativum) is one of the best-known culinary herbs in the world and also has a long tradition as a plant in herbal medicine. For supplements, garlic is processed in various ways, including into aged black garlic and into concentrated extracts standardized to compounds such as allicin or S-allylcysteine. In our range, you will find garlic as a supplement, including as black garlic extract, in capsule form and without the typical garlic odor.

What is garlic?

Garlic is a bulbous plant from the Allium family, related to onions, leeks, and chives. The bulb consists of several cloves and is used both fresh in the kitchen and dried and processed in supplements. The characteristic odor and taste are caused by sulfur compounds. When a garlic clove is cut or crushed, allicin is formed, one of the best-known compounds in fresh garlic. In supplements, garlic is offered as powder, oil, or concentrated extract, which is often standardized to sulfur compounds. The label states how much garlic or garlic extract a product provides per serving.

Garlic as food and as a supplement

Garlic has long been valued both in the kitchen and in traditional herbal medicine, and is a popular topic among people who are conscious about their diet. As food, garlic is a flavoring used in almost every kitchen. In addition, some people choose a garlic supplement, for example to use garlic in a fixed dosage and without the strong odor, or to take an aged form such as black garlic. A supplement is a way to add garlic in concentrated form to the daily diet.

Black garlic and S-allylcysteine

Black garlic is fresh garlic that has been slowly aged (fermented) under controlled heat and humidity. During this aging process, the cloves turn black, soft, and milder in taste, and the composition of the sulfur compounds changes. This process produces, among other things, S-allylcysteine (SAC), a water-soluble, stable sulfur compound that is characteristic of aged garlic and to which black garlic extracts are often standardized. In our range, you will find black garlic as a concentrated extract (for example 15:1) with a standardized content of S-allylcysteine. Because black garlic is milder, this form is experienced as pleasant by many people.

What forms of garlic are available?

Garlic is available as a supplement in various forms. Black garlic extract is aged garlic, often standardized to S-allylcysteine and milder in odor. In addition, there are garlic powder and garlic oil capsules, and extracts standardized to allicin or "allicin potential". Some capsules have an outer shell that only dissolves in the intestine (gastric juice resistant), with a view to odor and tolerability. When comparing, it is useful to pay attention to the form, the amount of garlic or extract per serving, and which sulfur compound it is standardized to.

How much garlic per day?

No official recommended daily amount has been established for garlic as a supplement. The dosage varies greatly per product and per form (powder, oil, or concentrated extract) and is stated on the packaging. Follow the directions for use of the specific supplement and do not exceed the recommended dosage without advice. Garlic can affect blood clotting in larger quantities; if you use blood thinners or other medications, or if you are awaiting surgery, consult your doctor beforehand. It is also wise to seek advice during pregnancy or breastfeeding and in case of doubt.

Buying garlic: what to look for?

When choosing a garlic supplement, there are a few practical points to consider. Determine which form you are looking for: aged black garlic with S-allylcysteine, or an extract standardized to allicin. Look at the amount of garlic or extract per serving, the extract ratio (such as 15:1), and whether a standardized content of sulfur compound is stated. Also pay attention to the odor experience, purity, and price per daily serving. Garlic falls under herbs and plants; for related products, also view our Herbs & Plants collection.