Traditionally used for its property S-allyl cysteine – black garlic is considered to be significantly more medicinal than regular garlic. While regular garlic contains Allicin, this compound is incredibly volatile and will dissipate within minutes once chopped or heated. S-allyl cysteine is a non-volatile constituent which is significantly  more bioavailable to the body than Allicin. Cysteines increase collagen production, immune response, are anti-inflammatory, and are a powerhouse for your body’s systems.