Richly containing 18 kinds of amino acids which are essential to human bodies
Enhancing the body's immunity,especially for the vulnerable people
Resisting fatigue and ageing effectively
Assisting in the recovery of the weakened and the elderly
Helping in adjusting blood pressure,blood sugar, blood lipid and cholesterol
Purely natural, healthy and green food
Do not need to hype, the health foods --- Black Garlic deeply understood by the public .
To product black garlic we need to put the fresh garlic with skin in the fermentation box of high temperature and humidity, kept for 50 ~ 60 days, allowed to naturally fermented foods. We know that garlic is a very health food itself, while the role of black garlic is really amazing. Black garlic main containing 18 amino acids, proteins, garlic-ene, active SOD, polyphenols, etc. which were easily absorbed by the body.
Japanese research results show that the black garlic has anti-cancer, promoting diabetes physical rehabilitation, prevention and treatment of influenza, anti-fatigue, lowering blood pressure, blood fat, lowering blood sugar, anti-thrombosis, cholesterol-lowering, anti-aging, enhance immunizations force, to improve constipation such as insomnia symptoms and received obvious effects.By fermentation, the medicinal effects of garlic is more enhanced.
Anti-aging, oxidation power, enhancing immune function of the black garlic is10 times that ordinary garlic.
The essence of human aging is oxidized, while super antioxidant function of black garlic is the main reason that it can have a very good condition for more effective. SOD in black garlic is eight times that common garlic and polyphenol substance is 20 times the normal garlic.
Strongly regulation blood sugar levels:
During the processing process, Combination of garlic and vitamin B1 calledallithiamine It can promote the decomposition of sugar quality, control blood sugar rise; the same time, green sulfides called scordinin in the black garlic can activate cells, help Vitamin B1 translate the sugar into energy, with the lifting of fatigue, enhance physical and other effects. Black Garlic also contains S-methyl cysteine sulfoxide and S-allyl cysteine sulfoxide, which can inhibit G-6-P enzyme NADPH, prevent the destruction of insulin.
2012 nutrual organice green foot
Black Garlic was first used and produced in South Korea as a health food. Offering nearly twice the amount of antioxidants as its regular counterpart, Black Garlic is low in fat, rich in natural sugars and amino acids and contains absolutely no additives, as well as promising to leave no trace of bad breath or smell!
Antioxidants are essential in the body for proper function of the immune system, as well as preventing and repairing damage to our body cells. Black Garlic has 198 units per gram of antioxidants compared with 119 units per gram in regular garlic.
Black Garlic is also much easier for the body to digest compared with white garlic. Whereas white garlic contains Allicine, which is only soluble in fat, Black Garlic contains S-Allycysteine, which is water soluble. This means your body will absorb all the natural occurring benefits quicker and more easily. Its soft, jelly like texture and rich flavour mean it can be eaten either as an ingredient or directly as a snack, giving greater health benefits than regular garlic with none of the unpleasant side effects.