| Customization: | Available |
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| Certification: | ISO, FDA, HACCP, SGS, Kosher Halal |
| Assay Method: | HPLC, UV |
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Black garlic is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one.
| Product Name | Black Garlic Extract |
| Botanical Source | Allium sativum L. |
| Active ingredient | Allicin |
| Part Used | Bulb |
| Appearance | Dark Brown Powder |
| Specification | Polyphenol 0.2% 0.8% 1% 2%; Allicin 2% 3%; S-ally-L-cystein 0.1%-5% |
| Cas No. | 9001-73-4 |
| Test Method | HPLC/UV |
1.Antioxidation capability of black garlic is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.
2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.
3. The content of polyphenol of black garlic is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
4. Black garlic smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.
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