Description

Black garlic is garlic that has been naturally fermented to bring out powerful antioxidants, while removing all of the smell and odor! It has a sweet and sour flavor much like a fruit and a wonderful texture reminiscent of jelly.

About Black Garlic

Black Garlic contains much more SOD (Superoxide Dismutase, and important antioxidant) than regular garlic.

Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly.

Does not have a strong garlic smell, and tastes like fruit.

When allicin (a powerful antibiotic and anti-fungal compound naturally occurring in garlic) is fermented, it turns into S-allylcysteine which is more easily absorbed by the body.

Product Characteristics:

1. Its antioxidation capability is significantly increased, *0 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.
2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.
3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
4. It smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.
5. The aged black garlic is obtained as a food without any additive only by self-aging. Its a simple and natural prescription for better health.
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Our Advantages:

1. We produce these products from organic garlic according to international standard and have the certificate of Kosher.
2. As a large-scale manufacturer, we can supply high quality products in large quantity.
3. Strong technical and academic support from our R&D team consists of professors and PhDs