Nutri Courses

Advisory

Black garlic

Black garlic is a special type of garlic that undergoes a fermentation process under high temperature and humidity for three to four weeks. This process changes the color, texture, and taste of the garlic and increases its nutritional value. Black garlic is rich in antioxidants, particularly S-allylcysteine, which helps lower cholesterol levels and has anti-inflammatory effects. It also contains a high amount of organosulfur compounds, which possess antibacterial and anticancer properties. Its consumption can therefore help improve immune system function.

Hello,
does black garlic in tablets also work against yeast?
Thank you very much.

When it comes to garlic supplements, it always depends on:

1. How the manufacturer processes them technologically - this determines the content of active ingredients.
2. Whether enteric-coated tablets/capsules are used (= they dissolve in the intestine, meaning they are capable of transporting a significantly higher concentration of active substances through the stomach).

Black garlic undergoes fermentation, which alters its composition and, among other things, reduces the content of antibiotic-effect sulfur amino acids. Nevertheless, it can still be successfully used in techniques that suppress the activity of pathogenic microorganisms.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.