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Product Name: Black Garlic Extract
Spec : Polyphenol 3%; SAC 0. 1-4. 0%
Assay Method: HPLC; UV
Botanical From: Allium Sativum
Part From: Bulb
Appearance: Brown To Tan Powder
Minimum Order Quantity: 25KG
Packaging: 25kg/Barrel. Inner PE Bag, Outer Cardboard Box.
Certificates: ISO22000, KOSHER, HALAL
Model: C120606
Introduction Of Black Garlic Extarct
Black Garlic, or Fermented Black Garlic, is made from fresh raw garlic with skins and fermented in a fermenter for 90-120 days, and fully retains the original components of raw garlic. After fermentation, black garlic has a higher content of trace elements, an increased content of amino acids, and a sweet, soft and glutinous taste, without the characteristic irritating flavor of garlic.
After fresh garlic is turned into black garlic, and after black garlic is fermented, the characteristic irritating odor is less, and the original antioxidant active ingredients - allicin and various polyphenol compounds, from content to activity, are greatly increased. Black garlic is also less irritating to the intestines because the total amount of volatile organic sulfides is reduced compared to garlic, and the reaction of garlic that may stimulate intestinal gas production is eliminated.
Benefits Of Black Garlic Extract
Black garlic is able to block the synthesis of carcinogenic nitrosamines, inhibit the growth of cancer cells, and have a killing effect on cancer cells, which can prevent excessive cell oxidation and inhibit cancer.
Black garlic extract also has a role in delaying aging, black garlic in the allicin can also be combined with enzyme quality, the combination will have the function of vitamin E - to prevent atherosclerosis and anti-aging. The germanium contained also has an anti-aging effect. Black garlic extract can make less deposition in the inner wall of human blood vessels. It can prevent cardiovascular diseases such as hypercholesterolemia and atherosclerosis. The trace element selenium protects cardiovascular and myocardial health.
Black garlic has strong antioxidant activity, can inhibit lipid peroxidase damage to the liver cell membrane structure and protect the liver, black garlic allicin in the CC14 caused by hepatocyte toxicity has a resistance effect, improve the detoxification function of the liver. Black garlic also combats chronic or acute hepatitis, cirrhosis and other liver diseases.
Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
