image001-1

Product Description

Black garlic extract is produced through low-temperature fermentation (60-90 days at 60-80°C), converting pungent compounds (e.g., allicin) into stable S-Allyl-Cysteine (SAC) while generating abundant antioxidants. Compared to raw garlic, it offers 5-8× higher antioxidant capacity (ORAC ≥50,000 μmol TE/100g) without irritating odor, making it ideal for nutraceuticals.

Product Attributes

Parameter	Specifications
Source	Fresh garlic (Allium sativum L.) aged at 60-80°C for 60-90 days
Appearance	Dark brown to black fine powder
Active Compounds	S-Allyl-Cysteine (SAC), polyphenols, polysaccharides
Extract Ratio	10:1, 20:1 (customizable)
Solubility	Water-soluble (instant) or lipid-soluble (microencapsulated)
Certifications	ISO22000, HACCP, Halal,(USDA/EU)Organic

Technical Composition Analysis

Component	Content/Properties	Benefits
S-Allyl-Cysteine (SAC)	≥2.0% (HPLC)	Hepatoprotective (35%↓ ALT/AST), immune enhancement
Polyphenols	≥5.0% (Folin-Ciocalteu)	Antioxidant (≥90% DPPH scavenging)
Polysaccharides	≥20%	Prebiotic effect (promotes Bifidobacterium growth)
Pyrazines	0.5-2.0%	Aroma compounds with antiplatelet aggregation

Key Parameters:

Moisture: ≤5.0%

Ash: ≤3.0%

Microbial: Total plate count ≤1,000 CFU/g

Product Advantages

✅ High Bioavailability: 300%↑ absorption rate via fermentation
✅ Dual Action: Combats oxidation (2×↑ SOD activity) + modulates immunity
✅ Stomach-Friendly: No irritants or strong odor
✅ Clinically Proven: 3 human trials confirm 15-20% LDL reduction