Product overview
Black garlic extract is made from fresh garlic through a long fermentation and oxidation process. The process, which continues to ferment under mild, humid and hot conditions, produces a wealth of active ingredients such as S-allylcysteine (SAC) and polyphenols that make black garlic more antioxidant, anti-inflammatory, immunomodulatory and cardiovascular health promoting than ordinary garlic.
Product function
Garlic heat treatment into black garlic, easy to be absorbed by the human body. Black garlic contains rich functional components, such as polyphenols, sulfur-containing compounds, black-like essence, etc. Under the combined action of these compounds, black garlic has more powerful biological functions than fresh garlic.
1 Anti-oxidation and anti-aging effects
Antioxidant activity is the most prominent feature of black garlic. Black garlic has high DPPH free radical, ABTS cationic free radical, ·OH and scavenging activity, so as to play an antioxidant role. The enhancement of antioxidant capacity of black garlic is closely related to the production of new antioxidant compounds. During the processing of black garlic, the increase or production of polyphenol compounds (including flavonoids), β-carboline alkaloids, 5-HMF, melanin and other substances played an effective role in the improvement of anti-oxidation properties.
Allicin in black garlic can be combined with lipids, and the combined product has the same function as vitamin E, that is, anti-aging and prevention of atherosclerosis; Allinase and its ethanol extract in black garlic also have some anti-aging effects. Cystine in black garlic can promote cell proliferation, and has the effect of detoxification and beautifying. Black garlic is rich in germanium, which has good anti-aging effect.
2 Antibacterial and anti-inflammatory effects
Allicin and propylene sulfide have obvious bactericidal effect in black garlic and have broad-spectrum antibacterial effect. In addition, the volatile components and leaching solution in black garlic have obvious inhibition or killing effect on a variety of pathogens. The minimum inhibitory concentrations (Staphylococcus aureus and Escherichia coli) were significantly reduced and showed additive and synergistic effects.
3 Regulating blood pressure, blood lipids and blood sugar
With the improvement of living standards, the problem of "three high" has gradually emerged and has become the "number one killer" of human beings. The study found that black garlic has the effect of reducing blood pressure, blood lipid, blood sugar and so on.
Black garlic has significant effect in lowering blood sugar, outstanding advantages, no side effects, and has strong antioxidant capacity, which can prevent diabetes complications, and is one of the first choice of hypoglycemic drugs.
4 Anti-cancer and anti-tumor effects
Studies have found that black garlic also has anti-tumor effects, black garlic on gastric cancer, liver cancer, lung cancer, leukemia, breast cancer and colon cancer and other cancers have shown excellent in vitro and in vivo therapeutic effects.
In the sulfur compounds of black garlic, S-allyl cysteine (SAC) and S-allyl sulfhydryl cysteine play a major anticancer role, in addition, the processing of black garlic makes the protein in garlic into amino acids, promote human absorption, improve human immunity, slow down fatigue, anti-cancer has a certain role. Selenium, germanium and other trace elements in black garlic also have important anticancer effects.
5 Protective effects on liver and heart
Whether in vitro or in vivo, black garlic has higher antioxidant and anti-inflammatory activity than garlic, which can play a certain protective role in the liver and heart. Black garlic is rich in SAC and polyphenols, which may play a myocardial protective role by producing a diastolic effect on coronary arteries during ischemia reperfusion and preventing the decline of myocardial contractility induced by ischemia reperfusion.
6 Immunity enhancement
The immune function of the body is accomplished by the interaction of lymphocytes, monocytes and other related cells and their products. The fat-soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages in the body and effectively enhance the role of immune system. At the same time, because the protein is converted into amino acids during processing, it can also effectively improve the immune capacity of the human body. Increased levels of vitamin C can also boost the body's immunity.
Application Areas
Health food: Black garlic extract is rich in antioxidants, such as S-allyl cysteine (SAC), which has cellular strengthening, resistance improvement, anti-fatigue, blood lipid regulation and anti-inflammation. Therefore, in many cases, it can be used in health food to assist in the regulation of body health, especially cardiovascular health, immune enhancement and other different areas of products.
Functional drinks: Black garlic extract can also be used as an additive in functional drinks to improve the health effects of drinks, enhance cell function, and combat the effects of weakness. The drink can be used to help boost energy, regulate mood and boost resistance.
Beauty and skin care products: Antioxidant ingredients are one of the active ingredients in black garlic extract, which can fight free radical damage and delay aging. So it is used in beauty and skin care products to help reduce fine lines and maintain skin elasticity. In addition, black garlic has a special whitening effect, suitable for whitening products.
Anti-aging products: black garlic extract has a strong antioxidant effect, especially suitable for the development of anti-aging formula. Its ingredients can neutralize free radicals, delay the aging of cells, significantly improve skin quality, and enhance the overall vitality of the body.
Sleep Improving products: Black garlic extract can help improve the quality of rest and reduce stress and anxiety. It can also be used as an active ingredient in sleep support products to further improve the quality of rest and reduce sleep problems caused by stress.
Summarize
After garlic is processed into black garlic, S-allyl cysteine (SAC) and polyphenols are produced, which makes black garlic have higher nutritional value and efficacy than garlic. Black garlic has antioxidant, anti-aging and memory and nervous system also has a protective effect, but also has anti-cancer, anti-inflammatory, anti-allergic, hypoglycemic, liver and heart protection. As a new health food, black garlic is becoming more and more popular, and the market prospect is developing well.
