Black Garlic: The fermentation process alleviates the intense spiciness and unpleasant smell of raw garlic, offering a sweet and sour taste. It also improves the absorption rate of beneficial compounds without the use of artificial sweeteners. Black garlic retains the active ingredient allicin, which is converted into a water-soluble sulfur compound called S-arylsteen, amplifying its health benefits. The physiological effects and key ingredients are over 10 times more potent than in raw garlic, making it a healthy food suitable for daily consumption by people of all ages and genders.
