Product Name:Fermented Black Garlic Extract
Latin Name:Allium sativum L.
CAS No:21593-77-1
Plant Part Used:Bulb
Ingredient: Polyphenols, S-Allyl-L-Cysteine (SAC)
Assay: Polyphenols 3%; S-Allyl-L-Cysteine (SAC) 1% by HPLC/UV
Colour:Yellow brown to Brown fine powder with characteristic odor and taste
GMO Status:GMO Free
Packing: in 25kgs fiber drums
Storage:Keep container unopened in cool, dry place,Keep away from strong light
Shelf Life:24 months from date of production
Characteristics of fermented black garlic extract:
1. The anti-oxidation capability of fermented black Garlic Extract is significantly increased 10 times higher than that of raw Garlic Extract, while the essential effectiveness of Garlic Extract is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.
2. S-Allyl Cysteine (SAC) that does not exist in raw Garlic Extract is generated during the processing of fermented black Garlic Extract, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimer’s disease, etc.
3. The content of polyphenol in fermented black Garlic Extract is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
4. Fermented black Garlic Extract has no Garlic Extract odor. And it tastes sweet with good flavor. After eating fermented black Garlic Extract, there’s no intrinsic unpleasant smell of fresh Garlic Extract coming out of our mouth with his breath.
5. The fermented black Garlic Extract is obtained as food without any additive processed by self-aging only. It’s a simple and natural prescription for better health.
Function of fermented black garlic extract:
1) Anti-oxidation, Anti-aging
Fermented black Garlic Extract still has most nutritional ingredients of fresh Garlic Extract after self-aging process. Oxidation and free radical damage can cause DNA’s damage and then cause malignant transformation of cells. The sulfydryl and Electrophilic group in fermented black Garlic Extract can scavenging reactive oxygen species and free radical.
2) Antibacterial, Anti-inflammation
Fermented black Garlic Extract has remarkable inhibitory effect to gram positive bacteria & negative bacteria, salmonella, Saphylococcus aureus, etc. The allicin can kill Helicobacter pylori so that to prevent the occurring of gastric ulcer and gastritis. And it’s also a great treat for gastric ulcer.
3)Anti-cancer
Ethyl thiosulfonate and Diallyl trisulfide in fermented black Garlic Extract can prevent the generation and accumulation of nitrosamine in stomach, and can resist and kill the growth of cancer cell.
4)Enhance immunity
The liposoluble components and volatile oil can enhance the phagocytosis function of macrophage, and then enhance immunity of the body. Allicin can help to strengthen the body’s immunity ability and generate lymphocytes. Research shows that fermented black Garlic Extract can prevent the apoptosis of macrophage in enterocoelia in case of pneumatorexis. Compare with common Garlic Extract, fermented black Garlic Extract has more application foreground.
5)Improve intestinal function
Fermented black Garlic Extract contains fructose, which can moisten and whiten human body skin, and improve gastrointestinal functions. And the ingredient of total dietary fiberfunction can promote intestinal peristalsis, and promote digestion and discharge of solid waste.
Fermented Black Garlic Extract S-Allyl-L-Cysteine (SAC): A Clinically Supported Antioxidant Powerhouse
Product Overview
Our Fermented Black Garlic Extract is a premium nutraceutical standardized to deliver high concentrations of S-Allyl-L-Cysteine (SAC), a water-soluble organosulfur compound uniquely abundant in aged black garlic. Through a proprietary fermentation process, SAC levels are optimized to ensure superior bioavailability and therapeutic efficacy compared to raw or common culinary black garlic products .
Key Features & Benefits
- Enhanced Antioxidant & Anti-Inflammatory Properties
SAC is a potent antioxidant that neutralizes free radicals, reduces oxidative stress, and protects cells from damage linked to chronic diseases like cancer, diabetes, and neurodegeneration . Its water-soluble nature allows rapid absorption into tissues (liver, brain, etc.), offering systemic protection . - Neuroprotective Effects
Clinical studies highlight SAC’s role in combating Alzheimer’s disease by inhibiting amyloid-beta plaque formation and neuroinflammation. It also supports synaptic health and may delay cognitive decline . - Cardiovascular Support
SAC synergizes with polyphenols and flavonoids in black garlic to improve lipid profiles:- Reduces total cholesterol, LDL-C, and triglycerides .
- Increases HDL-C (“good” cholesterol) .
- Supports healthy blood pressure through antioxidant-mediated vasodilation .
- Anti-Cancer Potential
SAC induces apoptosis (cell death) in cancer cells, inhibits metastasis, and enhances the efficacy of chemotherapy drugs like Docetaxel, particularly in prostate and hepatocellular cancers . - Liver & Digestive Health
SAC promotes detoxification, reduces hepatic oxidative stress, and minimizes gastrointestinal discomfort compared to raw garlic .
Scientific Backing & Production Excellence
- Standardized SAC Content: Each batch is HPLC-tested to ensure a consistent 1.25 mg/g SAC concentration, a benchmark for therapeutic efficacy .
- Proprietary Fermentation: Our Cool-Tech® Aging Technique preserves SAC and bioactive compounds while eliminating harsh odors. This process converts unstable allicin into stable SAC, enhancing absorption .
- Clinical Validation: Supported by double-blind trials in hypercholesterolemic individuals and in vitro studies on cancer cell lines .
Why Choose Our Extract?
- Superior to Fresh or Culinary Black Garlic: Most commercial products lack meaningful SAC levels due to suboptimal processing. Our extract is specifically engineered for health applications .
- Safety Profile: SAC exhibits minimal toxicity (<4% of allicin’s risk) and is well-tolerated in long-term use .
Usage & Target Audience
- Recommended For: Adults seeking cardiovascular support, cognitive health, or adjunctive cancer therapy.
- Dosage: 500–1000 mg/day, standardized to SAC content. Consult a healthcare provider for personalized guidance.
Application:
–Applied in health product industry, black Garlic Extract extract powder is used as raw materials, and made into black Garlic Extract capsule, softgel or tablet;
-Applied in food industry, black Garlic Extract extract powder is used as raw materials, and for enrich the taste of the food.
-Aged Fermented Black Garlic Extract can be added into Juices, soy sauce, vinegar to promote the taste and nutrition.
