Fermented Black Garlic

Allium sativum L.

Garlic is belonging to the Alliaceae family, which is a frequently used ingredient in gastronomy. Black garlic is emerging as one of the most well-known functional food in the market. Black garlic (BG) is the garlic that has been fermented at a high temperature for 60 to 90 days, under high humidity (80-90%) without any additional treatment. During the heat process, the garlic turns black or dark due to Maillard reaction. After the process, the garlic will gives a sweet taste and alters their consistency to chewy and jelly-like. The duration of fermentation varies depending on cultures, manufacturers, and purposes. Due to reduced content of allicin, black garlic does not release a strong off-flavor.

Black Garlic is known to contain much more functional compounds than fresh garlic. Black garlic become one of the prominent products in functional food market and nutraceuticals with a remarkable growth of consumption demand due to its abundant amount of bioactive compounds and its health benefits.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.


Vegan, Non-GMO, No Fillers, No Flavors, No Additives, No Artificial Colors, Soy and Gluten Free, Lab Tested for Authentic & Active Compound

Composition

  • Polyphenol
  • Flavonoid
  • Amadori & Heyns
  • Fructan
  • Leucine
  • Isoleucine
  • Cysteine
  • Phenylalanine
  • Tyrosine

Bioactive compounds

Chemical structures of Compounds 2, 5, 6, 7, 8, 9, and 10 from black garlic: DL-lactic acid (2), 5-hydroxymethyl-2-furfural (5), adenosine (6), uridine (7), (1S,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (8), (1R, 3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (9), and 2-acetylpyrrole (10).

High Standard Product Quality Control​

HEALTH BENEFITS

High in antioxidant

In vivo animal studies
Subject 3 week-old db/db mice
Group (1) AIN-93G diet
(2) 5% dried-garlic diet
(3) 5% aged black garlic diet
Duration 7 weeks
Dosage 5% w/w in diet
Parameters analyzed (1)hepatic levels of lipid peroxides
(2)activities of antioxidant enzymes
Outcomes (1) Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level than control group (p<0.05).
(2)Results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivoFigure 1: Effect of garlic and aged black garlic on the levels of hepatic TBARS of db/db mice.

*TBARS = thiobarbituric acid reactive substances
(Lower TBARS  lower rate of lipid peroxidation (cell damage))Figure 2: Effect of garlic and aged black garlic on the hepatic activities (a) SOD, (b) catalase, and (c) GSH-Px of db/db mice.

Funtions As prolonged hyperglycemia of diabetes induces overproduction of ROS and free radicals that trigger diabetic complications, the high antioxidant effects of black garlic may be useful in preventing diabetic complications.

Anticancer properties

In vitro and in vivo studies
Subject SGC-7901 human gastric cancer cells
Kunming mice (bearing murine foregastric cancer)
Group (1) Control
(2) Aged black garlic extract-treated cells/mice
Duration In vitro = 48 hours 7
In vivo = 2 weeks
Dosage In vitro = 0-100 mg/mL
In vivo = 0, 200, 400 and 800 mg/kg (intraperitoneally)
Parameters analyzed In vitro = apoptosis analysis In vivo = tumour growth inhibition
Outcomes -Extract of black garlic has inhibited proliferation of gastric cancer cells and triggered apoptosis of cancer cells.
-In tumor-bearing mice, significant antitumor effects of aged black garlic extract were observedFigure 1: Effect of aged black garlic extract on the proliferation and apoptosis of SGC-7901 cells in vitro. Cisplatin (20 µg/ml) used as positive control. (A) Morphological analysis, (B) Apoptosis analysis, and (C)

Functions Black garlic extracts may possess significant anticancer actions.

Antiobesity properties

In vivo lab experiment
Subject Sprague-Dawley rats aged 4 weeks (n = 32)
Group (1) Normal diet (NF)
(2) High fat diet (HF)
(3) High fat diet + 0.5% black garlic extract (HFBG0.5)
(4) High fat diet + 1.5% black garlic extract (HFBG1.5)
Duration
Dosage 0.5% (w/w) or 1.5% (w/w) black garlic extract
Parameters analyzed In vitro = apoptosis analysis In vivo = tumour growth inhibitionBody weights and blood biochemical levels (lipid)
Outcomes -Significant differences were observed in the final weights between the 1.5% black garlic extract and high fat diet groups.
-Intake of 1.5% black garlic extract showed more distinct effect in decreasing the kidney and epididymal fat in high-fat models.
-Black garlic extract is observed to lower the plasma level of total lipid, total cholesterol, and triglyceride; and also increases the level of high-density lipoprotein cholesterol (HDL) – the good cholesterol in rats.
Table 1: Effect of black garlic extracts on weights of various organs and adipose tissues (in grams).

Table 2: Lipid profiles in plasma, liver and feces of rats fed with different diets.
Functions Black garlic is known to have prominent lipid and weight-lowering properties.

Fermented Black Garlic (Allium sativum L.)

    • Pure Fermented Black Garlic Allium sativum L.
    • S-allyl cysteine (SAC)
    • High in antioxidant
    • Blood sugar control
    • Heart protection
    • Brain Health
    • May reduces bad cholesterol