Fermented black garlic

  • Fermented product
  • Category: Immune system, Heart & Blood vessels
  • Contains S-allyl cysteine
  • 800 mg of fermented garlic
  • 60 capsules
Out of stock
EUR 30.95
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Fermented black garlic by Dr. Mercola

Dr. Mercola’s fermented black garlic contains a whopping 800 mg of fermented black garlic with S-allyl cysteine. Garlic enjoys a number of health claims awaiting approval by the European Commission, including contributions to the proper functioning of the liver, heart and blood vessels, the immune system and overall metabolism. The difference between white and black -- fermented -- garlic is absorbability. White garlic mainly contains allicin, which is more unstable and only dissolves in fat. Black garlic contains S-allyl cysteine, which dissolves in water and is therefore easily absorbed by the body.


  • Contains fermented raw garlic
  • Garlic contributes to normal blood cholesterol levels*
  • Garlic benefits the liver, heart and our blood vessels*
  • Garlic supports overall circulation*
  • Garlic supports homocysteine metabolism and the heart*
  • Garlic supports the immune system*
  • Garlic is healthy for the respiratory tract*
  • Garlic is a source of antioxidants, protecting healthy tissues and cells*
  • Garlic helps to fortify the intestinal flora*
  • Outstanding absorption in the body due to fermentation
  • Contains no soy or gluten; GMO-free

* = Health claim pending approval by the European Commission

4,000 years strong

Garlic belongs to the allium family, which also includes onions, leeks, chives and shallots. It is neither an herb nor a vegetable. Garlic has been used as a flavoring agent and for all kinds of other properties well over 4,000 years. Greek and Roman athletes used it prior to sporting events, for example.

Phyto-chemicals, antioxidants and S-allyl cysteine

Garlic contains many active substances, also known as phyto-chemicals. Most substances contain an active sulfur compound. Due to the fermentation process, fermented garlic contains more antioxidants than does white, raw garlic. Raw garlic on its own has many beneficial effects; fermented black garlic adds a little extra. It contains magnesium, calcium, phosphorus, selenium, vitamin B6 and vitamin C.

When the garlic is ripened and fermented into black garlic, it not only takes on a very sweet and inviting taste, but also creates additional nutrients and enhances other nutrients. A very beneficial nutrient created by the fermentation process is the beneficial sulfur compound S-allyl cysteine (SAC). SAC is key to getting the most out of black garlic's effects. This product is guaranteed to contain a minimum of 1.2 mg of S-allyl cysteine (SAC) in every dose.

More amino acids through fermentation

During the fermentation process of raw garlic, many amazing transformations take place. One example is the content of amino acids. Dr. Mercola has documented that through fermentation the levels of essential amino acids such as isoleucine, leucine, lysine, methionine, histidine, phenylalanine, tryptophan and valine, increase by 50% to well over 250%. Essential amino acids are the building blocks of proteins that are not produced by the human body and that, in other words, we must acquire through food.

A unique production process

Dr. Mercola’s fermented black garlic is manufactured following a unique production process. The product is, as it were, doubly fermented with the help of enzymes and microbial incubation. Intrinsic bacteria on the garlic are expertly used in this dual fermentation process. The unique, gentle drying process ensures a stable end product and a shelf life of two years. It also ensures maintenance of consistent ingredients, including a stable content of the all-important S-allyl cysteine.

High-quality control

Innovative production processes ensure the stable quality of the content of each product. Through high-quality controls and certifications, Dr. Mercola guarantees end product excellence. Consider, for example, internal micro tests and an ORAC analysis, analytical tests, product stability and shelf life tests, certifications including Star-K Kosher (Jewish), Halal (Islam), HACCP (Hazard Analysis Critical Control Point), and GMP (Good Manufacturing Practices) guidelines. Finally, all cultivation, processing and packaging takes place in North America. All for a truly superior quality product!

The benefits of fermentation

Dr. Mercola has extensive experience working with fermented ingredients. Fermentation optimizes the benefits of a plant substance and changes its nutritional value. For example, fermentation helps to pre-convert ingredients, increase certain nutrients, improve the bio-accessibility of minerals, increase the bioavailability of antioxidants and to create unique metabolites. As a result, this fermented black garlic formula is one of Dr. Mercola’s most effective products.

About Dr. Mercola

A staunch advocate of natural medicine, physician-osteopath Dr. Joseph Mercola developed a high-quality dietary supplement line, Dr. Mercola, with ingredients of pure origin and high bioavailability. Back in 1997, Mercola founded the website www.mercola.com, internationally one of the most visited websites in the field of natural health. With his holistic view of human health, Mercola remains an esteemed advocate in this area. His ambition is to change the current medical paradigm. Healthy nutrition, exercise and supportive supplementation all play a major part.

More Information
Product Name
Fermented black garlic
Dr. Mercola
60 capsules
User Instructions

Take 2 capsules daily before a meal.

Ingredients per Serving
Amount per serving% DV
Fermented garlic bulb 800 mg **
S-Allyl-Cysteine 1.2 mg **

** % Daily value not established.

EU Norm
*RDA = Recommended Daily Allowance
Other Ingredients

Capsule (Hydroxypropyl Methylcellulose), organic rice hull.

Storage: see label. Keep out of the reach of children. Consult an expert before use in case of pregnancy, breastfeeding, illness or medication.
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