Guides
In the Scheunengut guide, we explain vitamins, minerals, plant compounds and dietary supplements clearly and with a solid scientific grounding – from correct intake to the right product for you. Use the search or the topic filters to quickly find what you need.
S-Allylcysteine (SAC): The Marker in Black Garlic
S-Allylcysteine, or SAC for short, is the central quality marker of black garlic. It's a water-soluble, stable, and almost odourless compound that only forms during the weeks-long ageing process. Anyone...
Black Garlic: Fermentation, S-Allylcysteine and Use
Black garlic looks like a dark delicacy and tastes more of balsamic vinegar and liquorice than of raw garlic. Behind this transformation is no magic, but a slow ageing process...
Buying Garlic Extract: Black Garlic & What to Look For
Garlic is one of the oldest cultivated plants in the kitchen – and in concentrated form as a capsule, powder, or fermented product, it's now a popular food supplement. If...
Garlic: Allicin, Forms & How to Use It
Allicin is the central active compound that gives garlic its typical smell and its pungency – and the crucial point about it: the whole, intact clove contains no allicin at...
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