Additional info
| COMPOSITION | A dry extract obtained from aged black garlic (Allium sativum L.) standardized to S-allylcysteine (SAC). Aged black garlic is obtained from fresh Allium sativum through a fermentation process which ameliorates its nutritional value, thanks to production of water-soluble organosulfur compounds. The process, in fact, contributes to reduce the unpleasant typical sensorial characteristics of garlic increasing the content in S-allylcysteine and bioactive compounds. Allicys is standardized to: SAC ≥ 0.1% e SAC ≥ 0.3% |
| AVAILABE IN | Italy, Poland, Iberia |
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