Black Garlic Extract
Flavone 24%, Lactones 6%
Black garlic is not a species of garlic, but raw garlic refined from long-term fermentation, at a certain temperature and humidity
condition. After fermentation, garlic fructose and amino acids produce ammonia condensation and complete the garlic enzyme
browning reaction. In this period, garlic changes color from white to black brown, then black. That’s why it’s called black garlic.
Black garlic eliminates the irritating odor of garlic while it preserves garlic allicin, germanium, potassium, and other
indispensable trace elements for human body. Besides, the protein in garlic transforms into 18 kinds of essential amino acids that
human body requires every day. At the same time, the variety of phenol content increases and produces a new water soluble sulfide
S-ALLYLCYSTEINE (SAC), S-ALLY-MERCAPTO-CYSTEINE, and other antioxidants, which greatly enhance the antioxidant, anti-acidification function of garlic. Black garlic is an excellent healthy food.
1. used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.
2. used in health product field