10/13/2026
Besides great flavor, the benefits of Pickled Garlic (refrigerator pickling method)
Pickled Garlic by Natural Nick's Produce is a refrigerator pickled Garlic. Refrigerator Pickling of Garlic contains significantly higher levels of S-allyl Cysteine (SAC) than the hot packed method commonly found. Natural Nick's Pickled Garlic is seasoned with Dill Seed, Fennel Seed and Crushed Red Pepper. Available at the Cheverly Community Market and the Catonsville Sunday Farmers Market.
S-allyl cysteine (SAC) compounds in pickled garlic is a stable, water-soluble organo-sulfur compound formed as raw garlic transforms during the pickling and aging process.
Key Benefits of SAC Compounds in Pickled Garlic
• High Bioavailability: Unlike allicin (the unstable compound in raw garlic that breaks down in under a minute), SAC is highly stable, odorless, and easily absorbed into the bloodstream.
• Potent Antioxidant Activity: SAC scavenges harmful free radicals, reduces cellular oxidative stress, and enhances radical-scavenging capacities (such as DPPH and FRAP) higher than fresh garlic extracts.
• Cardiovascular Support: Helps protect the arterial environment by combating vascular inflammation, supporting healthy lipid metabolism, and protecting blood vessels.
• Immune Modulation: Stimulates the activity of frontline immune defenders like natural killer (NK) cells and macrophages to help the body ward off viral and bacterial pathogens.
• Cellular & Organ Protection: Demonstrates hepatoprotective (liver-protecting), anti-inflammatory, and potential heavy-metal detoxifying properties (such as reducing cadmium toxicity).