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Fermented black garlic extract Powder


Fermented Black Garlic Extract review:

What is fermented black garlic extract?Black garlic, according to Wikipedia, is a type of fermented garlic, deriving its name from the color of the cloves after an ageing process. The process of producing black garlic is sometimes (incorrectly) referred to as “fermentation”, but it does not in fact involve microbial action. This is also known as an ageing process as no yeast or fungus is involved. Aged Black Garlic’s fermentation is accomplished naturally by enzymatic reaction,which gives it higher concentrations of antioxidants and reduces the odor associated with raw garlic. Although fermented black garlic made its debut in Korea and Japan, nowadays all these fermented black garlic extract or aged black garlic extract ingredients are imported from China exclusively.

Differences between Black Garlic and Raw Garlic (fresh garlic)

From above, we already know the main process of how to make black garlic from fresh raw garlic. Why we have to take such a long time to wait for the fermented and aged black garlic? Are there any advantages of black garlic over raw garlic? Comparisons are made in the below four aspects:
Different colors: Raw garlic is white, while black garlic is black.
Different tastes:fresh garlic is with pungent taste with peculiar smell,while black garlic tastes sweet, and no smell after eating it.
Different sources:raw garlic is grown in the field, and black garlic is fermented and aged from raw garlic or fresh garlic.
Different nutrient contents:Higher nutrition percentage
water & polyphenols comparison

Benefits of black garlic

S-Allyl-Cysteine (SAC) and S-Allylmercaptocysteine (SAMC) have been shown to be the most important active components in Black Garlic extract. Based on scientific studies, a minimum of 1 mg SAC has been shown to have obvious benefits of improving blood circulation, lower cholesterol, reduce high blood pressure, and help with insomnia and antioxidants benefits

Black garlic extract as antioxidant
Aged Black Garlic Extract, with 10 times the antioxidant effect of raw garlic, offers support to help protect against free radicals and what’s more it is odourless. A daily dose of Aged Black Garlic Extract provides you with the proven, concentrated effectiveness of garlic, to support the liver in ridding your body of damaging toxins, all without the “garlic breath”. Since black garlic is a powerful antioxidant, it inhibits Lipid peroxidase from hurting cell membranes and thus protects the liver.

In addition, black garlic makes you look younger and healthier. Man ages because of being oxidized. The potency of antioxidants of aged black garlic is about 22 times stronger than the fresh garlic, and also has a better solubility in water than raw white garlic extract. Antioxidants protect the cells from disease and are thought to slow down the aging process Free radicals damage cells leading to heart disease, Alzheimer’s, circulatory problems, rheumatoid arthritis and other chronic diseases.

Black garlic extract and Cholesterol Benefits (high blood pressure)
The compound S-allylcysteine, also known as S-Allyl-L-Cysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol and decrease the risk of cancer.

Black garlic extract and immune support
White garlic contains anti-microbial, antibiotic and anti-fungal agents in its active ingredient, allicin. In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolize more easily which could offer boosted protection against infections.

Black garlic extract and weight loss
Evidence has already shown black garlic is effective in preventing high blood pressure, treating diabetes, curing diarrhoea, lowering the risk of heart attacks and killing cancer cells. Latest scientific studies shows that black garlic is able to promote the metabolism of human body, transferring glucose in to energy and thus lose weight by reducing the storage of sugar. Meanwhile, black garlic is able to clean the deposit s onto the blood vessels, and prevent enzymes in the synthesis of fatty acid and cholesterol. Moreover, there are many amino acids in the black garlic and promote the bacterial balance in gastrointestinal tract. All these factors may lead to weight loss. More studies and researches are to support this weight loss in the coming months.

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