FG22™ (Fermented Black Garlic) 250 mg

Fermented Black Garlic

A next-generation fermented black garlic extract from Fermedics, clinically studied for its cardiovascular, liver, and antioxidant benefits.

What is FG22™ Good For?

FG22™ is rich in S-allyl cysteine (SAC) and other bioactive compounds formed during fermentation, giving black garlic its unique profile. Fermentation enhances stability, bioactivity, including antioxidant capacity compared to raw garlic.

 

FG22™ supplementation may lead to:

  • Reduction of liver markers (gamma-glutamyl transpeptidase (GGT) and alanine aminotransferase (ALT)) in patients living with non-alcoholic fatty liver disease
  • Decreased cardiovascular risk by beneficial changes in lipid markers (e.g. lowered triglycerides and LDL)
  • Reduced risk of cancer through induced apoptosis (as demonstrated in laboratory studies)
  • Improved antioxidant defense through induction of antioxidant enzymes (e.g. superoxide dismutase)
  • Reduction in inflammatory markers

What is FG22™ ?

FG22™ is a proprietary fermented black garlic extract developed by Fermedics. Through controlled fermentation, standard garlic (Allium sativum L.) is converted into a highly bioactive form, reducing harshness and odour while concentrating beneficial compounds such as SAC, and polyphenols.

 

Unlike raw or aged garlic extracts, FG22™ delivers consistent, standardised activity with improved tolerability.

What is the Recommended Daily Dose of FG22™?

Human clinical research supports 250 mg per day of fermented black garlic extract for cardiovascular, liver, and antioxidant benefits.

Things to Know

Source

Garlic (Allium sativum L.)

Technology

Fermedics fermentation process enhances bioactivity and standardises S-allyl cysteine levels

Region

Produced in Europe under strict fermentation and quality standards

Data

Supported by clinical studies on fermented black garlic and Fermedics’ internal R&D

FG22™ in Detail

Clinical Dose
Clinical Dose

250 mg

Source
Source

Fermented garlic (Allium sativum L.)

Technology
Technology

Controlled fermentation converts allicin into stable, bioactive compounds like S-allyl cysteine (SAC)

Key Benefits
Key Benefits
  • Improves cardiovascular health
  • Reduces inflammation
  • Contributes to improved liver markers
  • Might be beneficial for cancer prevention
  • Provides potent antioxidant activity
  • Gentle on the stomach, odour-free, and highly bioavailable
Data
Data

Backed by clinical studies on fermented black garlic and proprietary Fermedics validation studies

Your Questions About FG22™

Reach us arrow_forward
It’s a fermented black garlic extract developed by Fermedics, designed for cardiovascular, liver, and antioxidant benefits.
It helps regulate lipid markers, reduce inflammation, liver markers and protects cells against oxidative stress.
Raw garlic is unstable and harsh, while fermentation increases bioactive compounds, may improve absorption, and removes odour.
FG22™ is safe and well tolerated. Fermentation reduces the digestive discomfort sometimes associated with raw garlic.
Yes, it pairs well with CoQ10, omega-3s, and plant sterols in cardiovascular formulas, and with immune-system strengthening vitamins and minerals like vitamin C and zinc.

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References

The Science That Supports Us

Cognitive and Neurological Support

Higashikawa, F. et al. (2012) ‘Reduction of serum lipids by the intake of the extract of garlic fermented with Monascus pilosus: A randomized, double-blind, placebo-controlled clinical trial’, Clinical Nutrition, 31(2), pp. 261–266. doi:10.1016/j.clnu.2011.10.008. 

Mental Health

Kim, H.-N. et al. (2016) ‘Efficacy and safety of fermented garlic extract on hepatic function in adults with elevated serum gamma-glutamyl transpeptidase levels: A double-blind, randomized, placebo-controlled trial’, European Journal of Nutrition, 56(5), pp. 1993–2002. doi:10.1007/s00394-016-1318-6.

Nerve Repair

Kimura, S. et al. (2017) ‘Black garlic: A critical review of its production, bioactivity, and application’, Journal of Food and Drug Analysis, 25(1), pp. 62–70. doi:10.1016/j.jfda.2016.11.003.

Immune System Support

Park, C. et al. (2014) ‘Induction of apoptosis by a hexane extract of aged black garlic in the human leukemic U937 Cells’, Nutrition Research and Practice, 8(2), p. 132. doi:10.4162/nrp.2014.8.2.132.

Cognitive and Neurological Support

Tahir, Z. et al. (2022) ‘Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic’, International Journal of Food Properties, 25(1), pp. 116–127. doi:10.1080/10942912.2022.2026954.