| Certification: | ISO, FDA |
|---|---|
| Assay Method: | HPLC, UV, Tlc |
| Application Form: | Lotion, Tablet, Capsule |
| Application: | Food, Health Care Products, Medicine, Cosmetics |
| State: | Powder |
| Extract Source: | Black Garlic |
| Samples: |
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| Customization: |
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Garlic is an herb that is grown around the world, is the most commonly used for conditions related to the heart and blood system for treating high blood pressure, high levels of cholesterol or other fats (lipids) in the blood (hyperlipidemia), and hardening of the arteries (atherosclerosis). Alliin, the main active substance in fresh and aged garlic, has been widely used in foods and beverages to enhance flavor.
| Product Name | Black Garlic Extract | ||
| Used Part | Seed | ||
| Appearance |
Deep Brown Powder |
||
| Odor &Taste | Characteristic | ||
| Test Method | HPLC | ||
| Specification | 10:1 , Seeds | ||
| Active Ingredient |
Black garlic polyphenols |
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Garlic has long been consumed by human worldwide. Only modern studies have revealed its many health benefits including the maintenance of cardiovascular and heart health and the reduction of cholesterol levels.However, you may not know that garlic's benefits are most lost in our normal way of preparation.
Research on garlic showed the garlic ingredients responsible for its health benefits are allicin. However, allicin is found only in very small amounts in fresh garlic cloves. When garlic is crushed in food preparation and exposed to water, much more allicin is produced by an enzyme in garlic that converts alliin to allicin and gives the odor. Allicin is unfortunately very short lived and quickly degraded.
Only the specially made garlic extract can give all the health benefits.
Certificate of Analysis:
| Item | Specification |
| General Information | |
| Products Name | Black Garlic Extract |
| Botanical Name | Allium sativum |
| Part Used | Bulb |
| Physical Control | |
| Appearance | Brown Powder |
| Identification | Conform with standard |
| Odor&Taste | Characteristic |
| Loss on Drying | ≤5.0% |
| Ash | ≤5.0% |
| Particle Size | NLT 95% Pass 80 Mesh |
| Chemical Control | |
| Assay | Allicin |
| Total Heavy Metals | ≤10.0ppm |
| Lead(Pb) | ≤3.0ppm |
| Arsenic(As) | ≤2.0ppm |
| Cadmium(Cd) | ≤1.0ppm |
| Mercury(Hg) | ≤0.1ppm |
| Solvent residue | <5000ppm |
| Pesticide residue | Meet USP/EP |
| PAHs | <50ppb |
| BAP | <10ppb |
| Aflatoxins | <10ppb |
| Microbial Control | |
| Total Plate Count | ≤100,000cfu/g |
| Yeast&Molds | ≤1,000cfu/g |
| E.Coli | Negative |
| Salmonella | Negative |
| Stapaureus | Negative |
| Packing and Storage | |
| Packing | Packing in paper-drums and double food-grade PE bag inside. 25Kg/Drum |
| Storage | Store in a well-closed container away from moisture and direct sunlight, room temperature. |
| Shelf Life | 2 years if sealed and stored properly. |
1,S-Allyl-Cysteine (SAC) and S-Allylmercaptocysteine (SAMC) have been shown to be the most important active components in Black Garlic extract. Based on scientific studies, a minimum of 1 mg SAC has been shown to have obvious benefits of improving blood circulation, lower cholesterol, reduce high blood pressure, and help with insomnia and antioxidants benefits.
2,Sterilization and disinfection
Allicin contained in black garlic has broad-spectrum antibacterial effect. It can kill dozens of epidemic viruses and a variety of pathogenic microorganisms.
3, 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 .
4,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.
5, 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.
6, 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.
7, 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.
1,Applied in food field
black garlic extract is mainly as a functional food additives used in cookie, bread, meat products and so on;
2,Applied in health product field
black garlic extract is often made into capsule to lower blood pressure and blood-fat;
3,Applied in pharmaveutical field
black garlic extract is mainly used in treating bacterial infection, gastroenteritis and cardiovascular diseases;
4,Applied in feed additive field
black garlic extract is mainly used in feed additive for protecting the poultry, livestock and fishes agains
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