Allium sativum (Fermented) Bulb Extract

Fermented Black Garlic Extract is derived from Allium sativum bulbs that have undergone a controlled fermentation and aging process (typically 30–90 days at elevated temperature and humidity), which transforms the raw garlic into a dark, sweet-tasting material with a dramatically altered phytochemical profile. The fermentation process converts allicin and other sulfur compounds into more stable, bioavailable antioxidants such as S-allylcysteine (SAC), S-allylmercaptocysteine (SAMC), and an elevated concentration of melanoidins and polyphenols, giving it significantly higher ORAC values than fresh garlic extract. Formulators choose this ingredient for its potent antioxidant and skin-brightening activity, its reduced odor compared to raw garlic extracts, and its ability to support skin barrier function and combat oxidative stress-related aging.