FineSky Black Garlic Extract and Phosphatidylserine Newly arrived with competitive price and best quality, welcome your inquiry!

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Black Garlic Extract Description

Garlic that has been fermented for a month to increase its efficacy and nutrient levels while eliminating the garlic's strong odor and natural toxicity.

There is an ancient Oriental proverb that says, "Eat onions in March and garlic in May - and the rest of the year you won't need a physician." This proverb shows for many centuries, garlic has been highly regarded for its many health benefits. Time magazine exalted garlic as the #1 health food item among 10 functional food products, and UK's Independent News featured an article on 30 ways to live long and healthy, in which it encouraged readers to "eat garlic daily."

Developed in Korea, black garlic has been gaining popularity among Western foodies for several years now, but it has recently caught the eye of the health-minded due to studies revealing its impressive nutritional properties. Black garlic is produced by "fermenting" whole bulbs of fresh garlic in a humidity-controlled environment in temperatures of about 140 to 170 degrees F for 30 days. No additives, no preservatives... just pure garlic. Once out of the heat, the bulbs are then left to oxidize in a clean room for 45 days. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of "balsamic vinegar" and "soy sauce," with a sweet "prune-like" taste.

Although the process is consistently described as "fermentation," it really isn't that in the strictest sense, as the transformation does not involve microbial processes—specifically, enzymatic breakdown and the Maillard Reaction are responsible for the caramelization of the sugars, dark color and deep, complex flavor profile. As the pearly white cloves slowly transition into their final black appearance, compounds in the fresh garlic transform into a whole new range of compounds. Compared to fresh garlic, black garlic is low in alliin but it is astonishingly high in other antioxidants!

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Phosphatidylserine Description

Phosphatidylserine is a chemical. The body can make phosphatidylserine, but gets most of what it needs from foods. Phosphatidylserine supplements were once made from cow brains, but now are commonly manufactured from cabbage or soy. The switch was triggered by a concern that products made from animal sources might cause infections such as mad cow disease.

Phosphatidylserine is used for Alzheimer's disease, age-related decline in mental function, improving thinking skills in young people, attention deficit-hyperactivity disorder (ADHD), depression, preventing exercise-induced stress, and improving athletic performance.

English Name: Phosphatidylserine

Latin Name: Glycine max (L.)

Appearance: Light Yellow or Brown Powder

Part used: Seed

Test Method: HPLC

CAS #:51446-62-9

Molecular formula: C42H82NO10P

Molecular weight:792.081

Specification: 20%, 50%

Functions:

1. Phosphatidylserine is used to improve older people's brain function, improve cognitive ability.

2. Phosphatidylserine can easily overcome the tensions resulting from mental stress.

3. Phosphatidylserine has effect on scavenging free radicals, anti-oxidation.

4. Phosphatidylserine has function of prevention and treatment of cardiovascular and cerebrovascular diseases.

FineSky's Black Garlic Extract and Phosphatidylserine supplied with excellent quality and competitive price.

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Our email address: info@fineskybiotech.com

Tel: 86-29-88897831, 86-29-88897837

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