|Product Name||Black Garlic Extract||Known As||Fermented Garlic P. E.|
|Latin Name||Allium sativum L||Effective Ingredient||Polyphenols, SAC|
|Part Used||Fermented Garlic Bullet||Appearance||Dark Brown Fine Powder|
Polyphenols 3% Test By UV, SAC 1% Test By HPLC,Ratio Extract 4:1, 10:1, 20:1(TLC)
Black Garlic Active Ingredients: SAC (S-allyl cysteine), Polyphenols, Ajoene, Free amino acid and so on.
Polyphenols: antioxidant ingredients, scavenging free radicals, reducing lipid peroxidation, more than 10 times more than ordinary garlic.
SAC: Adjust blood flow, strongly inhibit arteriosclerosis and myocardial infarction.
Aloxene: anti-thrombosis, decomposition of fat, inhibition of cholesterol production, and inhibition of a variety of chronic diseases.
Free amino acids: more easily absorbed by the body.
1, Antibacterial sterilization.
Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus,
and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no
2, Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production,
so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promoting
3, Detoxification. Can significantly reduce mercury, cyanide, nitrite toxicity and other harmful materials.
4, Mold deworming. Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots,
flies to reduce farm hazards, extended shelf life of feed to improve the breeding environment.
5, Improve meat quality. Animal intakes, the quality of its meat, eggs increased significantly reduce the original
stench, the taste more delicious.
6, Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.
7, the best additive of pollution-free products.