Fermented Black Garlic
Allium sativum L (Garlic)
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 |
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| Duration | 7 weeks | |
| Dosage | 5% w/w in diet | |
| Parameters analyzed | (1)hepatic levels of lipid peroxides (2)activities of antioxidant enzymes |
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| 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.  |
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| 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 |
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| Subject | SGC-7901 human gastric cancer cells Kunming mice (bearing murine foregastric cancer) |
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| Group | (1) Control (2) Aged black garlic extract-treated cells/mice |
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| Duration | In vitro = 48 hours 7 In vivo = 2 weeks |
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| Dosage | In vitro = 0-100 mg/mL In vivo = 0, 200, 400 and 800 mg/kg (intraperitoneally) |
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| 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)  |
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| 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) |
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| 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.  |
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| Functions | Black garlic is known to have prominent lipid and weight-lowering properties. | |
Fermented Black Garlic (Allium sativum L.)
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- 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