Black garlic capsules, a health product combining traditional ingredients with modern technology, are gradually becoming a "star product" in the health supplement market. So, where exactly does the allicin in black garlic capsules come from? How does it differ from ordinary garlic? And what role does black garlic extract play in this? This article will provide an in-depth analysis from a scientific perspective, exploring several popular topics and giving you a comprehensive understanding of this healthy product.

I. Allicin in Black Garlic Capsules

Many people mistakenly believe that the allicin in black garlic capsules comes directly from fresh garlic, but this is not the case. Black garlic is made by fermenting fresh garlic at specific temperatures and humidity for more than 60 days. This process not only changes the color of the garlic from white to dark brown or even black, but more importantly, it triggers complex biochemical reactions, including the transformation and stabilization of allicin precursor substances.

Fresh garlic contains abundant alliin. When garlic is chopped or crushed, the cells rupture, and alliin is rapidly converted into allicin, which has a strong pungent odor, under the action of alliinase. However, allicin is extremely unstable and easily decomposes under the influence of heat, light, and pH.

During the fermentation process of black garlic, although the original allicin is almost completely degraded under high temperature and high humidity conditions, various new sulfur-containing compounds are generated through non-enzymatic reactions and Maillard reactions, such as S-allyl-cysteine ​​(SAC) and diallyl disulfide (DADS). These substances are not only more stable but also possess stronger antioxidant, anti-inflammatory, and immunomodulatory activities. More importantly, SAC is considered the core representative component of the "allicin-like" activity in black garlic and is one of the key indicators for measuring the quality of black garlic extract.

Therefore, it can be said that the "allicin" in black garlic capsules is not directly added, but rather the original garlic components are transformed through the fermentation process into more stable, easily absorbed, and highly bioavailable active sulfur-containing compounds, especially a complex system with SAC as the main marker.

II. How Much Allicin Does Black Garlic Contain?

Strictly speaking, traditional "allicin" is no longer detectable in finished black garlic products, as it is destroyed during the fermentation process. However, modern analytical techniques have revealed that high-quality black garlic and its extracts contain up to 1.0% to 3.0% of S-allyl-cysteine ​​(SAC), which is a key characteristic component that distinguishes black garlic from ordinary garlic.

Studies have shown that SAC has good water solubility and stability, and its absorption rate after oral administration is significantly higher than that of allicin-like substances in fresh garlic. Furthermore, SAC has been proven to have various physiological functions, including liver protection, regulation of blood lipids and blood sugar, and scavenging free radicals, making it the core substance underlying the health benefits of black garlic.

Therefore, when evaluating the quality of black garlic capsules, the amount of "allicin" should no longer be the sole criterion. Instead, attention should be paid to its SAC content and total organic sulfur compound levels, which are the key indicators reflecting its true efficacy potential.

III. Effects of Black Garlic Capsules

With further research, the health benefits of black garlic capsules are continuously being validated, mainly in the following aspects:

1. Antioxidant and Anti-aging: The polyphenols, flavonoids, and SAC in black garlic have strong free radical scavenging abilities, effectively reducing oxidative stress damage to cells and delaying the aging process.

2. Regulating Blood Lipids and Protecting Cardiovascular Health: Animal experiments and clinical observations show that long-term consumption of black garlic extract can significantly reduce serum total cholesterol (TC), triglycerides (TG), and low-density lipoprotein (LDL-C), while increasing high-density lipoprotein (HDL-C), helping to prevent atherosclerosis.

3. Regulating Blood Sugar and Improving Insulin Resistance: Some studies indicate that the active components in black garlic can activate the AMPK pathway, enhance glucose uptake by peripheral tissues, and assist in controlling blood sugar levels, showing potential for intervention in pre-diabetic individuals.

4. Enhancing Immunity and Anti-inflammatory Effects: Black garlic can promote macrophage phagocytic function, regulate T cell subset balance, and inhibit inflammatory pathways such as NF-κB, thereby enhancing the body's disease resistance.

IV. How to Use Black Garlic Capsules Effectively?

To maximize the health benefits of black garlic capsules, the following usage principles are recommended:
1. Reasonable Dosage:  Generally, a daily intake of 300-600mg of black garlic extract is recommended.  Specific dosage should be based on product instructions or a doctor's advice;
2. Take with Meals: Taking after meals can reduce gastrointestinal irritation and improve absorption;
3. Long-Term Use: The regulatory effects of black garlic are mostly gradual; it is recommended to take it continuously for at least 8-12 weeks to observe the effects;
4. Combine with Synergistic Ingredients: For example, combining with Ziziphus jujuba extract can create a synergistic effect of "heart and brain regulation"—Ziziphus jujuba calms the nerves and improves sleep, while black garlic regulates metabolism and protects blood vessels. This combination is more suitable for middle-aged and elderly people or those under high stress;
5. Note Contraindications: Pregnant women, breastfeeding women, patients before and after surgery, and those taking anticoagulant medications should use with caution and consult a professional physician if necessary.

V. Professional Raw Material Support: High-Quality Plant Extract Solutions from Xi'an
For manufacturers who wish to develop their own brand of black garlic capsules or compound formula products, choosing a stable and reliable supplier of plant extract raw materials is crucial. Xi'an Sost Biotech Co., Ltd. is a high-tech enterprise specializing in the research and development and production of natural plant extracts, providing high-quality raw material support to global dietary supplement, functional food, and cosmetic companies.

The company can supply high-purity black garlic extract, with the core indicator S-allyl-cysteine ​​(SAC) content stably controlled between **1% and 3%**, meeting the needs of different dosage forms and formulations. The product uses a standardized extraction process and undergoes strict quality testing to ensure batch consistency and safety.

In addition, Sost Biotech has overseas warehouse inventory in the United States, supporting fast shipping and localized services in North America, greatly shortening the customer supply chain cycle. Whether you need single-ingredient raw materials or wish to develop a compound of black garlic extract + Ziziphus jujuba extract, we can provide customized solutions and technical support. Contact us:
Email: ericyang@xasost.com

References:
1. Kodera Y, et al. (2002). "Quantitative determination of S-allyl-L-cysteine ​​in aged garlic extract and its pharmacological effects." Journal of Chromatography B, 779(1-2), 137–146.
2. Ban JO, et al. (2010). "Anti-inflammatory and anti-cancer activities of aged black garlic extract." Food and Chemical Toxicology, 48(9), 2483–2489.
3. Liu Y, et al. (2015). "Aged garlic extract modulates lipid metabolism and improves insulin sensitivity in diet-induced obese mice." European Journal of Nutrition, 54(5), 707–717.
4. Amagase H, et al. (2001). "Clarifying the real bioactive constituents of garlic." Life Sciences, 68(14), 1561–1572.