Black Garlic Extract Powder

What is Black Garlic Extract Powder?

Black Garlic is a deep-processed garlic product made from fresh garlic as raw material and processed under strict high temperature and high humidity conditions through pre-treatment, fermentation, drying, and other processes. During the fermentation process, black garlic produces a variety of volatile components. The higher volatile components are 3-vinyl 3,4-dihydro-1,2-dithiane and diallyl compounds. Black garlic cloves are dark brown, soft and elastic, smooth and sweet in the mouth, and without raw fresh garlic's spice and unpleasant odor.

Black Garlic Extract Powder is the effective active ingredient obtained by extracting, purifying, and spray drying of black garlic, it appears brown fine powder.

Black Garlic Extract Powder supplied by Green Spring Technology is rich in the sulfur-containing compound allicin: S-allyl cysteine (SAC). Due to the temperature and humidity characteristics of the manufacturing process, Black Garlic Extract is very stable, acid and alkali-resistant, with good thermal and light stability.

Founded in 2000, Green Spring is a leading plant extract technology company in China, dedicated to the research, development, and supply of high quality plant extracts. Its production is organized according to ISO, HACCP quality standards and its products comply with EU EC396, EU 2023/915 standards and the highest solvent residue standards. It has established a comprehensive traceability system for all its products. Green Spring has obtained many certifications such as Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000, and so on.

Specification:  

Regulation:

It conforms to EU regulations.

Benefits:

Anti-Allergic

A black garlic allergy inhibition assay investigated immunoglobulin E-mediated changes in RBL-2H3 cells and passive skin sensitization in vivo. In vitro, an ethyl acetate extract of black garlic was found to significantly inhibit the release of β-aminohexosidase and tumor necrosis factor α, and to completely block the formation of prostaglandin E. This suggests that the black garlic extract has good antiallergic properties. This suggests that the black garlic extract has a good anti-allergic effect.

Regulates Blood Lipids

Black garlic extract reduces total lipids, triacylglycerols, and cholesterol in the blood, affecting lipid metabolism and lowering blood lipid levels. In a study of black garlic supplementation to improve the lipid profile of patients with mild hypercholesterolemia, it was found that compared to the control group, the experimental group had an increase in HDL cholesterol levels and a significant decrease in Apo B and LDL cholesterol, suggesting an effect on the prevention of atherosclerosis and the protection of cardiovascular function.

Antioxidant

Some researchers compared the antioxidant effects of garlic and black garlic in an animal model of type 2 diabetes mellitus by adding 5% freeze-dried garlic to the diet of db mice versus black garlic for 7 weeks and measuring lipid peroxidation and antioxidant enzyme activities, and the final results showed that black garlic had stronger antioxidant activity than garlic both in vitro and in vivo. The results showed an increase in sugar and acidity and a decrease in pH, and the black garlic after 21 d of fermentation achieved the best antioxidant properties.

Cancer Prevention

Some research results show that black garlic can induce apoptosis and block the cell cycle by changing the PI3K/Akt signaling pathway, to achieve the effect of inhibiting the growth of colon cancer cells HT29, suggesting that black garlic can effectively prevent and treat human colon cancer.WANG et al. used black garlic extract to treat rats with fibrosarcoma, and the results showed that 50% of the rats were cured, although the specific mechanism is still unclear, the experiment shows that black garlic does have the effect of anti-fibrosarcoma. Although the specific mechanism is still unclear, the experiment shows that black garlic does have the efficacy of anti-fibrosarcoma.

Protection of the Nervous System

MSG causes damage to memory function and motor coordination, etc. Intervention with black garlic extract, memory testing through the Morris water maze, and calculation of the total number of hippocampal pyramidal cells using a physical densitometer revealed that black garlic increased the total number of hippocampal vertebral cells to improve spatial memory. Somatological analysis of the rat cerebellum revealed an increase in the number of Purkinje cells in the cerebellum, which is closely related to the body's motor coordination, suggesting that black garlic can protect the nervous system function to a certain extent.

Anti-Inflammatory

The potential anti-inflammatory properties of black garlic were investigated in the model of lipopolysaccharide-induced inflammatory response. The cell viability and the levels of nitric oxide, prostaglandin E2, and pro-inflammatory cytokine interleukin 6 were measured, and the changes in the levels of inducible nitric oxide synthase and cyclooxygenase 2 were observed in the reverse transcription-polymerase chain reaction and protein blotting assays.

 It was found that black garlic could regulate the phosphorylation of kinase p38 and lipopolysaccharide-induced c-Jun terminal kinase in RAW264.7 cells, therefore, black garlic may have a significant effect on inflammatory factors and can be used as an anti-inflammatory agent.

Applications:

For Healthcare Products:

The sulfide in black garlic extract has antioxidant, hypolipidemic, hypoglycemic, and metabolic syndrome regulating properties. It can be used to reduce appetite, thereby controlling calorie intake, as well as regulating insulin sensitivity and reducing insulin secretion. Black Garlic Extract Powder can be used as a nutraceutical ingredient.