Black Garlic Extract

Introduction:
Black garlic is a deeply processed food of garlic, which is processed in an environment with a temperature of 60-90 ℃ and a humidity of 70% -90% to cause browning.
Compared with fresh garlic, the chemical composition of black garlic has undergone significant changes, not only increasing the content of original nutrients, but also producing some new functional substances, which have better physiological activities, such as antioxidant and antibacterial properties.
The Biological Function of Black Garlic
1. Antioxidant: Antioxidant activity is the most prominent feature of black garlic.
2. Antibacterial and anti-inflammatory effects：Allicin and propylene sulfide have a significant antibacterial effect on black garlic and have a broad-spectrum antibacterial effect.
3. Regulating the immune system：The fat soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages in the body, effectively enhancing the immune system.