Black garlic extract is a powder extracted from black garlic. Black garlic is fresh raw garlic. It is fermented in a high temperature and high humidity fermentation tank with skin for 60 to 90 days. It is a food made by natural fermentation. Not only retain the original ingredients of raw garlic. And the taste is sour and sweet, no garlic taste after eating,no out of balance, is a fast-acting health food. Black garlic has a very high nutritional value. The inspection report of the inspection agency shows that: 63.8g of water content, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of iron, 1.3mg of iron, and vitamin B10 per 100g of fresh garlic. 29mg, vitamin B20, Nickel 0.8mg, vitamin C 7mg, in addition, it also contains magnesium and other trace elements. These are all essential nutrients for the human body. The black garlic has 43.6g of water content, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of vitamin B610.726mg, and 20.126mg of vitamin B per 100g.
Basic introduction of black garlic extract allicin powder：
Product name: Black garlic extract, black garlic powder
Other names: fermented black garlic, black garlic, black garlic.
Extraction Source: Fermented Garlic
Main ingredients: Allicin
Product appearance: dark brown powde
Detection method: TLC
Product specifications: 10: 1, 20: 1 or according to customer requirements.
The role and function of black garlic extract and black garlic:
Black garlic has antibacterial, anti-inflammatory, anti-oxidant, and immune-regulating functions. Many aspects of the medicinal value of black garlic stem from nutritional and biologically active ingredients, such as polyphenols, sulfur compounds, and trace elements. Black garlic has a soft and elastic texture, sweet and sour taste, does not have the spicy and garlic odor of fresh garlic, and does not cause adverse gastrointestinal irritation. Black garlic has a strong antioxidant effect. During the maturation process, the unstable alliin in garlic is converted to S-allyl-L-cysteine, which makes the antioxidant effect of black garlic higher than that of fresh garlic. Base clearance effect, it can reduce the complications of diabetes and greatly improve human immunity.