Garlic itself is not new and has been used as a food and as a medicine for thousands of years. However, the important sulfur compounds that give it value, such as alliin, allicin and S-allyl cysteine, are responsible for the unpleasant fumes emitted through the breath or skin. So-called aged black garlic is obtained from fresh garlic through a fermentation process with the addition of moisture and heat. The bulb is black in color, has a sticky consistency and has a sweet taste. In addition, the spectrum of ingredients is increased compared to fresh garlic - without the unpleasant garlic smell and taste. Black garlic from Medicom offers even more with ABG10+® black fermented garlic bulb extract. This patented branded raw material is the new generation of aged black garlic extract, which has been standardized to S-allyl cysteine ​​through an innovative fermentation process followed by maturation. The bioavailability and the content of polyphenols and flavonoids, which are responsible for the antioxidant effects, could also be increased.