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Black Garlic Extract

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Wholesale High Purity Black Garlic Extract

Alias: Fermented garlic

Origin: Single head garlic; multi-clove garlic

Specification: 0.1%-1% Allyl cysteine

Advantages: Taste better; Powder fluidity better; High bioavailability; Competitive price

Appearance: Back powder, with a characteristic smell of Black Garlic

Locality of growth: China

Detection method: HPLC

Introduction of Black Garlic Extract

Black garlic originated in Japan. After Korea improved its production process, it quickly became popular in Asia and even the world. The origin of black garlic is due to the pungent taste of garlic, which many people find very offensive, thus giving birth to black garlic. The iconic black color of black garlic has always made the public believe that black garlic is fermented. In fact, black garlic is the result of a series of physical and chemical changes in garlic under high temperature and high humidity conditions. The black color comes from the Maillard reaction produced by polysaccharides and peptides in garlic. The industry calls the process of black garlic formation "aging", which is a magical transformation journey of garlic. The color, texture, taste, and bioactive substances have all changed, especially Allyl cysteine is the most enriched. This ingredient gives black garlic high antioxidant, anti-aging, blood sugar lowering, and anti-cancer effects.

Although black garlic has a greatly improved taste compared to garlic, the taste of black garlic is still hard to describe. In China's very popular program "Happy Camp", the host Xie Na invited guests to eat black garlic. Many guests found the process of eating very painful, and some even vomited directly, which shows the unpleasant taste of black garlic. T Covering TechTM multi-layer microencapsulation technology is used to effectively cover up the unpleasant taste of black garlic and solve the problem of sticky black garlic powder and poor fluidity.

Let users accept the magical effects of black garlic while avoiding unpleasant taste experience, so that customers can use dietary supplements happily instead of in pain or struggle.

Functions of Black Garlic Extract

1.Lubricates the intestines and promotes bowel movements

Table 2 shows the results of the mouse small intestinal propulsion test. It can be seen that under the condition that the model is established, the ink propulsion length of mice treated with each black garlic dose group is significantly increased, indicating that the black garlic samples in each dose group can significantly accelerate small intestinal motility, enhance small intestinal peristalsis, and increase the ink propulsion rate, and the difference is significant (P<0.05 or P<0.01).

Table 3 shows the defecation of mice in each group. The low, medium and high dose groups of black garlic can significantly shorten the time of the first defecation of mice (P<0.01), increase the number of feces and the total weight of feces within 6 hours (P<0.01), and its effect is better than that of the positive group, indicating that black garlic can promote defecation in constipation model mice, reduce the time of the first defecation, and increase the number and amount of defecation.

2.Improve Immunity

As shown in Fig. 5, the phagocytic index of the high dosage of BGP was significantly higher than that of other groups (P < 0.05). However, the low and middle dosage of BGP did not present an increased tendency of mononuclear-macrophages phagocytic index when compared with the MC group and no significant difference was observed among them.

As shown in Fig. 6, the expression levels of cytokines (IL-8, IL-12) mRNA in the MC group decreased significantly when compared to the NC group (P < 0.05), and the administration of BGP group remarkably up-regulated the mRNA expression levels of IL-8 and IL-12 compared to the MC group (P < 0.05).

3.Antioxidant, anti-aging

From the results in Table 5 and Table 6, it can be seen that the crude extract of black garlic polyphenol can significantly reduce the content of MDA in the liver tissue of mice in each tested dose group. The crude extract of black garlic polyphenol can significantly increase the activity of SOD and GSH-Px in the liver tissue of mice in each tested dose group. It can also significantly increase the total antioxidant activity TAOC in the serum and liver tissue of each group of tested mice, thereby delaying the pace of aging.

4.Lowers blood sugar

As shown in Tables 5 and 6, after 30 days of continuous gavage of black garlic, there was no significant difference in body weight and fasting blood glucose between the high and medium dose groups and the diabetic model control group (analysis of variance, P>0.05); while the weight loss and hyperglycemia symptoms of the low dose group were alleviated, as shown by a significant increase in body weight compared with the model control group, and a significant decrease in fasting blood glucose in streptozotocin-induced diabetic rats (t test, P<0.01).

1. Prevent gastrointestinal diseases and influenza

Dr. Sasaki added black garlic extract to the culture medium of highly toxic bacteria O-157, hospital infection bacteria Pseudomonas aeruginosa, MRSA (methicillin-resistant Staphylococcus aureus) and a cold Candida albicans. After cultivation, the result showed that black garlic juice inhibited the proliferation of all bacteria, especially Pseudomonas aeruginosa and MRSA Staphylococcus aureus, which had a strong bactericidal effect. This shows that black garlic can effectively prevent seasonal colds and influenza, pneumonia, enteritis and other infectious diseases.