Black Garlic Extract, Black garlic polyphenol

Product name: Black Garlic Extract, Black garlic polyphenol
Botanical source: Bulbs of Allium Sativum L.(black garlic)
Active Ingredient: Polyphenol, SAC
Specification: Polyphenol 1%-3%, SAC 0.1%
Appearance: Brown Fine Power
Test Method: UV
Brand: Yongyuan Bio.
 
Black Garlic Extract Description: Black garlic, a deep processing product of garlic, is made from raw garlic by biological fermentation removing the odor of garlic and enhancing the original physiological activity. During the process, the active ingredients, color, taste, and nutrients have undergone significant changes. For example, the polyphenol content of black garlic is more than 5 times than that of garlic, the activity of superoxide dismutase is 15 times higher than that of fresh garlic, and the free radical scavenging ability of black garlic is more than 8 times than that of fresh garlic. Compared with garlic, black garlic has stronger antioxidant activity and stronger immune activity. It is popular in Southeast Asia and widely used in the field of healthy food.
 
Meanwhile, Black garlic is rich in high concentrations of sulfur compounds, especially S-allylcysteine (SAC). Scientific studies have shown that SAC has a variety of biological activities, including inhibition of cholesterol synthesis, immunity enhancement, and so on. At the same time, it can be well absorbed, its stability is far greater than Allicin, and it is 100% biological available.
 
Storage: Stored in sealed containers at a cool & dry place. Protect from light, moisture and pest infestation.
Shelf life: 2 years when properly stored.
Packing: 25KG/Drum.