Garlic has been used for centuries for its therapeutic and pungent flavor. Black garlic is aged by fermenting fresh garlic. The fermentation process enhances bioactivity, reduces garlic's pungent odor, and improves antioxidative properties. Antioxidants and polysulfide compounds for optimum immune support. Optimizes healthy cognitive function by reducing oxidative stress. Contains 2x the antioxidants compared to raw garlic.