NatuGena Garlic-3-Complex – This complex combines three traditional types of garlic in gently dried and finely milled form: wild garlic, Chinese solo garlic and fermented black garlic. Enriched with vitamin C in the form of magnesium ascorbate. 120 vegan capsules for a 60-day supply.
- Wild garlic (Allium ursinum): Known as ramsons, with its fresh aroma and natural sulphur compounds
- Black garlic: Fermented white garlic with a dark colour and mild sweetness
- Chinese solo garlic: Mild in taste, consisting of only one large clove
- Soy lecithin: Supports the distribution of fat-soluble compounds in cell membranes
- Produced in Germany: Exceptional purity and bioavailability for optimal nutrient uptake
Garlic has been a staple in many culinary traditions for centuries, and is also traditionally valued beyond its use in the kitchen. With Garlic-3-Complex, NatuGena offers a carefully balanced blend of three selected varieties: wild garlic extract, fermented black garlic extract and Chinese garlic extract. The formula also contains buffered vitamin C and lecithin.
What makes the combination of three garlic types special?
Each variety brings its own background and composition: Wild garlic grows in European woodlands, is gently harvested and is known for its fresh, relatively mild character. Black garlic is produced by slow fermentation at constant temperatures between 60 and 80 °C and humidity between 80 and 90%. This process creates its deep black colour and particularly mild taste. Chinese solo garlic, consisting of a single clove, is milder than conventional garlic and is popular, among others, in Persian cuisine.
Why was vitamin C added?
Vitamin C contributes to normal collagen formation and thus supports the normal function of blood vessels. Vitamin C also helps protect cells from oxidative stress and also contributes to the normal function of the immune system.
Why is there so much goodness in the three garlic types?
Black garlic is created through fermentation and is traditionally appreciated for its natural plant compounds such as S-allylcysteine and flavonoids. Wild garlic provides characteristic sulphur compounds (sulphides), which are responsible for its aromatic profile. In the body, sulphur compounds such as allicin are further metabolised and converted into thiosulfinates. All three garlic types are gently dried and finely ground to preserve their natural properties. Lecithin helps ensure good distribution in the body.
