BLACK GARLIC FLUID EXTRACT
The fresh garlic bulb (Allium Sativum) is a food with recognized medicinal qualities, which has earned great prestige over the centuries, both for its multiple properties and for its versatility of applications.
​
a decade ago A natural process is discovered in Korea that eliminates the smell of garlic, modifies its flavor and texture, and increases its health properties. Fresh garlic transforms into black garlic through prolonged exposure to heat and moisture. It is called "enzymatic fermentation", as microorganisms do not intervene in the aging process.
The fermentation process increases the properties of garlic due to the higher concentration, stability, biological value and bioavailability of nutrients. These nutrients present in garlic are concentrated between 2 and 10 times more. Therefore, black garlic can be administered in concentrated forms. Black garlic has greater antioxidant strength, being the food with the highest concentration of polyphenols and sulfur compounds known.
ALLIUM NOIR
ALLIUM NOIR has developed the Concentrated Organic Black Garlic Fluid Extract through an excellent manufacturing process that brings together the knowledge and procedures of different medicinal traditions, advances and research in bioenergetic medicine, nutrition and technological development.
Our product is able to act quickly, safely and deeply, because it favors the body's own natural response capacity by acting simultaneously and beneficially on multiple organic systems, without the unwanted effects of concentrated white garlic and without the risk of toxicity. .
​
This extract is made in Spain with ingredients of the highest quality (100% Organic Black Garlic of Cordoba origin).
​
THE FLUID EXTRACT COMPARED TO THE OTHER FORMATS OF BLACK GARLIC
To concentrate all the pure active ingredients and obtain all the properties, the tincture is the best method due to its bioavailability and absorption capacity by the body.
When eating black garlic naturally or in capsules, the amount of fiber it contains means that a large part of the active ingredients are not absorbed and are eliminated through the stool. In addition, it has to pass two important barriers, such as the ileum barrier and the liver barrier, so the amount of active ingredient that reaches the cellular level is minimal. However, with our fluid extract of black garlic, by passing most of it directly into the blood, we ensure that practically all the active ingredients will reach the cells, thus significantly increasing its therapeutic effect.
The hydroalcoholic tincture of Black Garlic is probably the form of extraction and presentation that best concentrates, preserves and provides the phytochemical compounds and nutrients related to the properties of black garlic.
WHY BLACK GARLIC DROPS
ALLIUM NOIR PROPERTIES
CERTIFICATES
