Black Garlic & Honey (Copy)
Formule fermentée · Biodisponibilité maximale · Élaboré en France
en France
sécurisé
rapide
naturel
remboursé
Qu'est-ce que Fermented Black Garlic ?
At Nebta, we macerate several cloves of black garlic in an all-flower honey from Occitania, fermented until the desired intensity is achieved. The result: a rare synergy between two fermented foods with tenfold benefits.
The double fermentation — of garlic and honey — transforms unstable compounds into stable and highly bioavailable molecules. The body assimilates 98% of the active ingredients, compared to only a fraction for raw garlic.
"Fermenting garlic increases the effectiveness of its antioxidants by 25 times compared to regular white garlic—and our fermented honey further amplifies this exceptional bioavailability."
Bienfaits
Black garlic contains twice as many antioxidants as white garlic, but these are 25 times more effective due to its exceptional bioavailability. Its flavonoids, polyphenols, and vitamins C and E actively combat free radicals responsible for cellular aging. Fermentation transforms unstable allicin into S-allylcysteine (SAC), a stable compound directly absorbable by the body.
Black garlic has a positive effect on the cardiovascular system: it maintains normal cholesterol levels, reduces platelet aggregation, improves peripheral blood circulation, and contributes to vascular health. Its organosulfur compounds prevent LDL oxidation and can have a beneficial influence on blood triglycerides.
Black garlic contributes to normal immune function and strengthens the body's natural defenses. Its richness in natural prebiotics helps maintain intestinal microbial balance. Unlike raw garlic, black garlic does not cause bad breath or digestive irritation—fermentation eliminates aggressive sulfur compounds while preserving its therapeutic properties.