Latin Name
Allium Sativum L.
Appearance
Dark brown powder.
Specification
SAC 0.1% -0.2%.
Polysaccharide 0.5%-10%.
Product Description
Black garlic is a pure, natural health food that adopts international leading special biological fermentation. It carefully selects high-quality garlic, which is then fermented spontaneously after 60-90 days. The result is a soft and slippery texture, with a sweet and sour taste, and a black-jelly shape.
Features
In the garlic fermentation process, the protein breaks down into amino acids, and carbohydrates, especially allicin, break down into the odorless, low-irritating and deoxidizing alliin, so the garlic becomes black. Black garlic changes the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy, pungent odor, and becomes a kind of pure natural green health food without any added agent, which is rich in nutrition and delicious.
Benefits
Like fresh raw garlic, black garlic can help to regulate blood sugar levels. Reducing high blood sugar helps prevent serious health issues, such as diabetes symptoms, kidney dysfunction, and more. Higher antioxidant levels in black garlic may also help to avoid complications related to diabetes.
Datasheet
Rapid Analysis
Quality Testing
Effective Constituents Analysis
Isolation and Purification
Pharmacological Analysis