S-ALLYL-CYSTEINE: Fermenting garlic converts allicin into a stable and potent antioxidant, S-Allyl-Cysteine (SAC). SAC has twice the antioxidant capacity and is
proven to be absorbed better than allicin. The benefits of SAC are as follows: Strengthens the immune system, improves cardiovascular health, helps in regulating blood pressure, natural
antioxidant, decreases oxidative stress related to aging, 30 times less toxic than allicin, and twice the amount of antioxidant capacity than allicin.