About the Product
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."
Black Garlic or White, They're Both Good
The black garlic extract is available in powder form.
FineSky's Black Garlic Extract is with excellent quality and competitive price.
Welocome your inquiry and more requirements, more info will be provided. Free sample is waiting for your request.
Our email address: info@fineskybiotech.com
Tel: 86-29-88897831, 86-29-88897837
Looking forward to hearing or getting your inquiry.
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!
Black Garlic or White, They're Both Good
Whether you choose to go raw or adventure into the black, you can't go wrong with garlic. It gives new meaning to the term "heart healthy food"! And garlic goes with just about everything. You can smother your roasting chicken with it, sauté it with veggies, add it to your salad dressing, or run it right through your juicer along with the other veggies for a real immune-booster. Whatever form of garlic you prefer, you can have some fun experimenting as you widen your culinary repertoire, and build your health at the same time!
An advantage of SAC is that it is well-absorbed and much more stable than allicin and 100 percent bioavailable. Researchers are confident it plays a significant role in garlic's overall health benefits.10 Be mindful, however, that black garlic's benefits may be more effective than fresh garlic for some conditions but not others, given its allicin content is low. For example, I suspect it may not be as effective if you have an infection, as allicin is thought to be the primary anti-infective agent in garlic, and fresh garlic is higher in allicin than black.
An advantage of SAC is that it is well-absorbed and much more stable than allicin and 100 percent bioavailable. Researchers are confident it plays a significant role in garlic's overall health benefits.10 Be mindful, however, that black garlic's benefits may be more effective than fresh garlic for some conditions but not others, given its allicin content is low. For example, I suspect it may not be as effective if you have an infection, as allicin is thought to be the primary anti-infective agent in garlic, and fresh garlic is higher in allicin than black.
The Future of Black Garlic Extract
Black garlic can be used in traditional nutraceutical supplements, such as tablets and capsules, but also in liquid applications with a heart health positioning, instead of or in combination with standard garlic. Due to its mild taste and good water solubility, black garlic is also suitable for a variety of sweet and savory food applications. In addition, black garlic is low in fat, rich in natural sugars and amino acids and contains S-allyl cysteine, which is water soluble making it easier for the body to digest and absorb.
Black garlic can be used in traditional nutraceutical supplements, such as tablets and capsules, but also in liquid applications with a heart health positioning, instead of or in combination with standard garlic. Due to its mild taste and good water solubility, black garlic is also suitable for a variety of sweet and savory food applications. In addition, black garlic is low in fat, rich in natural sugars and amino acids and contains S-allyl cysteine, which is water soluble making it easier for the body to digest and absorb.
The black garlic extract is available in powder form.
FineSky's Black Garlic Extract is with excellent quality and competitive price.
Welocome your inquiry and more requirements, more info will be provided. Free sample is waiting for your request.
Our email address: info@fineskybiotech.com
Tel: 86-29-88897831, 86-29-88897837
Looking forward to hearing or getting your inquiry.
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