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Knoblauch-3-Komplex

Wild, Black, Chinese Garlic + Vitamin C
farbstofffrei glutenfrei laut Gesetz konservierungsmittelfrei laktosefrei trenn- und bindemittelfrei vegan
  • Wild, black & Chinese garlic, naturally low in odour, rich in flavonoids and sulphides
  • Contributes to normal collagen formation for normal blood vessel function through vitamin C
  • Highest raw material quality from German production
from 29,95 €
Quantity Price
ab 1 34,95 €
Quantity Price
ab 1 34,95 €
Delivery time 1–3 workdays Article Nr.:2018129
PPN/PZN: 11 18677281 24 (PZN = middle digits)
EAN: 4260633571292
base price: 506,52 € per Kilogramm
incl. 7% VAT, plus shipping costs
Orderable

NatuGena's Garlic 3 Complex contains three different types of garlic, including wild, Chinese and especially prized black garlic. The complex contributes to normal collagen formation for normal blood vessel function through vitamin C.

Black garlic is not a separate plant species, but the common white garlic (Allium sativum). The bulb gets its black colour from a special fermentation process.

To produce black garlic, it is exposed to a temperature of 60 to 80 degrees for several weeks at a high humidity of 80 to 90 percent. This fermentation process is often used in food production and is what gives garlic its black colour.

Black garlic is valued for its high antioxidant content. During the fermentation process, flavonoids (melanoidins) are formed that bind free radicals. Black garlic also contains high levels of S-allylcysteine.

Black garlic is lactose- and gluten-free, vegan, without colourings, flavour enhancers, preservatives.

Chinese garlic, is also called solo garlic because it consists of only one clove. It is milder in flavour than conventional garlic, and is popular in Persian cuisine, among other places, and is said to produce little or no bad breath.

Wild garlic, also known as wild garlic, contains a high amount of organic sulphur compounds (sulphides). In the body, the sulphides, such as allicin, are processed in several steps and converted into thiosulphinate. Compared to white kitchen garlic, green wild garlic is less odorous.

The garlic forms are gently dried and finely ground. The formulation in capsules with lecithin improves the absorption of the ingredients into the cell membranes.

Ingredients

Ingredients per daily dose NRV¹
Black Garlic Extract (10: 1) 500 mg  
Wild Garlic Extract (10:1) 100 mg  
Chinese Garlic Extract (10: 1) 50 mg  
Vitamin C (buffered) 80 mg 100
Lecithin 200 mg  

1 Reference intakes for the average adult according to Regulation (EU) 1169/2011 (%)

Composition

 Black garlic extract (10: 1), capsule shell: hydroxypropyl methylcellulose, lecithin (soya), magnesium ascorbate, wild garlic (10:1), Chinese garlic (10:1).

No further information available.

NatuGena's Garlic 3 Complex contains three different types of garlic, including wild, Chinese and especially prized black garlic. The complex contributes to normal collagen formation for normal blood vessel function through vitamin C.

Black garlic is not a separate plant species, but the common white garlic (Allium sativum). The bulb gets its black colour from a special fermentation process.

To produce black garlic, it is exposed to a temperature of 60 to 80 degrees for several weeks at a high humidity of 80 to 90 percent. This fermentation process is often used in food production and is what gives garlic its black colour.

Black garlic is valued for its high antioxidant content. During the fermentation process, flavonoids (melanoidins) are formed that bind free radicals. Black garlic also contains high levels of S-allylcysteine.

Black garlic is lactose- and gluten-free, vegan, without colourings, flavour enhancers, preservatives.

Chinese garlic, is also called solo garlic because it consists of only one clove. It is milder in flavour than conventional garlic, and is popular in Persian cuisine, among other places, and is said to produce little or no bad breath.

Wild garlic, also known as wild garlic, contains a high amount of organic sulphur compounds (sulphides). In the body, the sulphides, such as allicin, are processed in several steps and converted into thiosulphinate. Compared to white kitchen garlic, green wild garlic is less odorous.

The garlic forms are gently dried and finely ground. The formulation in capsules with lecithin improves the absorption of the ingredients into the cell membranes.

Ingredients

Ingredients per daily dose NRV¹
Black Garlic Extract (10: 1) 500 mg  
Wild Garlic Extract (10:1) 100 mg  
Chinese Garlic Extract (10: 1) 50 mg  
Vitamin C (buffered) 80 mg 100
Lecithin 200 mg  

1 Reference intakes for the average adult according to Regulation (EU) 1169/2011 (%)

Composition

 Black garlic extract (10: 1), capsule shell: hydroxypropyl methylcellulose, lecithin (soya), magnesium ascorbate, wild garlic (10:1), Chinese garlic (10:1).

No further information available.

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