Black garlic (Allium sativum) is made from fresh raw garlic and fermented for 90 to 120 days with the skins on. The taste is soft like jelly, sweet and sour, without the unique taste of garlic, will not produce adverse stimulation to the stomach. It has a good antioxidant effect, for diabetes, hypertension, hyperlipidemia and other chronic diseases have a certain therapeutic effect of diet health care. It contains allicin with broad-spectrum antibacterial effect, and the white oil liquid "propylene sulfide "[(CH2CH2 H2)2S] together, can kill dozens of popular viruses and a variety of pathogenic microorganisms. It is found in the natural plants with the strongest antibacterial effect.

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Black Garlic Extract

Function::

1, As antioxidant
Black Garlic Extract, with 10 times the antioxidant effect of raw garlic, offers support to help protect against free radicals and what's more it is odourless. Since black garlic is a powerful antioxidant, it inhibits Lipid peroxidase from hurting cell membranes and thus protects the liver .
2,Cholesterol Benefits (high blood pressure)
S-allylcysteine, also known as S-Allyl-L-Cysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol and decrease the risk of cancer.
3, Immune support
White garlic contains anti-microbial, antibiotic and anti-fungal agents in its active ingredient, allicin. In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolize more easily which could offer boosted protection against infections.
4, Weight loss
Evidence has already shown black garlic is effective in preventing high blood pressure, treating diabetes, curing diarrhoea, lowering the risk of heart attacks and killing cancer cells.
5, Promote the metabolism of human body, transferring glucose in to energy and thus lose weight by reducing the storage of sugar. Meanwhile, black garlic is able to clean the deposit s onto the blood vessels, and prevent enzymes in the synthesis of fatty acid and cholesterol.