Fermented Black Garlic 60 Capsules

Fermented Black Garlic Supplement with Standardized S-Allyl Cysteine (SAC)

Dr. Mercola Fermented Black Garlic delivers aged black garlic in a standardized capsule format with disclosed S-allyl cysteine (SAC) content per serving — a critical differentiator in a category where most products fail to measure or guarantee the actual concentration of their primary active compound. Black garlic is produced through a controlled low-temperature, high-humidity fermentation of fresh Allium sativum over an extended period (typically 4–6 weeks), dramatically increasing SAC content while simultaneously converting allicin and its derivatives into more stable, odorless organosulfur compounds with superior bioavailability. The fermentation process also produces melanoidins and other antioxidant compounds not present in fresh garlic.

SAC is the primary water-soluble organosulfur compound in aged garlic extract with the most robust pharmacokinetic data — it is well-absorbed orally, reaches meaningful plasma concentrations, and has been shown in clinical research to support cardiovascular health through multiple mechanisms including LDL oxidation protection, healthy blood pressure, platelet function, and endothelial support. SAC also provides antioxidant activity via direct free radical scavenging and indirect upregulation of the Nrf2 antioxidant pathway, and has documented immune-modulating and anti-inflammatory properties relevant to cellular health.

• Standardized S-allyl cysteine (SAC) content per serving — disclosed, verified potency
• Fermented aging process — increased SAC, improved bioavailability, no odor
• Cardiovascular support — LDL oxidation, blood pressure, and platelet health
• Immune and cellular protection via Nrf2 antioxidant pathway activation
• 60 capsules per bottle — 30-day supply at 2 capsules daily
• Non-GMO, gluten-free, soy-free

Take 2 capsules daily, or as directed by your healthcare provider.