Motsoako oa konofolo e ntšo

Ho fumana khotsofalo ea bareki ke sepheo sa feme ea rona ka ho sa feleng.Re tla etsa matsapa a matle a ho aha thepa e ncha le ea boleng bo holimo, ho khotsofatsa litlhoko tsa hau tse ikhethileng, 'me re u fe lihlahisoa le lits'ebeletso tse rekisetsoang esale pele, tse rekisoang le tse rekisoang ka morao ho thekiso e chesang 10:1 Black Garlic Powder,Black Garlic Extract, Black Garlic Extract Powder, Re tlotla mosuoe-hlooho oa rona oa Botšepehi khoebong, e tlang pele litšebeletsong 'me re tla etsa sohle se matleng a rona ho fa bareki ba rona litharollo tsa boleng bo holimo le ts'ebeletso e ntlehali.
Ho fumana khotsofalo ea bareki ke sepheo sa feme ea rona ka ho sa feleng.Re tla etsa matsapa a matle a ho aha thepa e ncha le ea boleng bo holimo, ho khotsofatsa litlhoko tsa hau tse ikhethileng le ho u fa lihlahisoa le lits'ebeletso tse rekisoang esale pele, tse rekisoang le tsa morao-rao.Motsoako oa konofolo e ntšo, Konofolo e ntšo e ntšitsoeng phofo, Phofo ea konofolo e ntšo, Khamphani ea rona e sebetsa ho latela molao-motheo oa ts'ebetso ea "tšebelisano-'moho e thehiloeng ho bots'epehi, tšebelisano-'moho, e ikemiselitseng batho, tšebelisano-'moho ea katleho".Re tšepa hore re ka ba le likamano tsa botsoalle le mohoebi ea tsoang lefats'eng lohle
Motsoako oa konofolo ea khale ke lijo tse hloekileng tsa tlhaho tse amohelang phetisetso e khethehileng ea bioloji, e hlahlobang Konofolo ea boleng bo holimo ka hloko, e belisoa ka boeona kamora matsatsi a 60-90, tatso e bonolo le e thellang, e monate le e bolila, sebopeho sa jelly e ntšo. ts'ebetso, protheine e senyeha ka li-amino acid, lik'habohaedreite, haholo-holo allicin e phunyeletsa ho alliin e se nang monko, e tlaase e halefisang le ea deoxidizing, kahoo Garlic Extract e fetoha e ntšo.

Lebitso la Sehlahisoa:Nontšo ea konofolo e ntšo e halikiloeng

Lebitso la Selatine: Allium sativum L.

Nomoro ea CAS: 21593-77-1

Karolo ea Semela e Sebelisitsoeng:Bulb

motsoako: Polyphenols, S-Allyl-L-Cysteine ​​​​(SAC)

Tlhahlobo: Polyphenols 3%;S-Allyl-L-Cysteine ​​​​(SAC) 1% ka HPLC/UV

Mmala: Phofo e bosehla e sootho ho ea ho e sootho e nang le monko le tatso e ikhethang

Boemo ba GMO:GMO Mahala

Ho paka: ka meqomo ea fiber ea 25kgs

Polokelo: Boloka setshelo se sa buloa sebakeng se phodileng, se omileng, Qoba hole le leseli le matla

Shelf Life: Likhoeli tse 24 ho tloha ka letsatsi la tlhahiso

Litšobotsi tsa motsoako oa konofolo e ntšo e lomositsoeng:
1. Matla a anti-oxidation a konofolo e ntšo e lomositsoeng e eketsehile haholo ka makhetlo a 10 ho feta a Garlic Extract e tala, ha katleho ea bohlokoa ea Garlic Extract e sa fokotsehe.Lintlha tse ling tsa kantle ho naha li bonts'a hore ho na le ts'ebetso ea bohlokoa ea antioxidant ea konofolo ea khale ea garlic liseleng tse khubelu tsa mali ka ho fokotsa palo ea 'mele oa Heinz.
2. S-Allyl Cysteine ​​(SAC) e sa fumaneheng ho Garlic Extract e tala e hlahisoa nakong ea ts'ebetso ea konofolo e ntšo e nonneng, e sebetsang ho thibela kankere, ho thibela k'holeseterole, ho ntlafatsa arterial sclerosis, ho thibela mafu a pelo le lefu la Alzheimer's, joalo-joalo. .
3. Litaba tsa polyphenol ka fermented black Garlic Extract li eketsehile haholo, tse sebetsang hantle bakeng sa ho thibela oxidation ea k'holeseterole, ho thibela moloko oa oksijene e sebetsang le ho thibela arterial sclerosis.
4. Konofolo e ntšo e halikiloeng ha e na monko o monate oa konofolo.'Me e latsoeha monate ka tatso e ntle.Ka mor'a ho ja Garlic Extract e lomositsoeng e ntšo, ha ho na monko o sa thabiseng oa konofolo e ncha e tsoang ka hanong la rona ka moea oa hae.
5. The fermented black Garlic Extract e fumanoa e le lijo ntle le tlatsetso efe kapa efe e sebetswang ke botsofali feela.Ke lengolo la ngaka le bonolo le la tlhaho bakeng sa bophelo bo botle.

Mosebetsi oa motsoako oa konofolo e ntšo e lomositsoeng:
1) Anti-oxidation, Anti-botsofali
Konofolo e ntšo e lomositsoeng e ntse e na le lisebelisoa tse ngata tsa phepo ea Garlic Extract e ncha ka mor'a hore motho a tsofale.Oxidation le tšenyo ea radical mahala e ka baka tšenyo ea DNA ebe e baka phetoho e mpe ea lisele.Sehlopha sa sulfydryl le Electrophilic ka har'a konofolo e ntšo e lomositsoeng e ka senya mefuta ea oksijene e sebetsang le radical ea mahala.
2) Antibacterial, Anti-inflammation
Betse ba batsho Garlic Extract na le e tsotehang inhibitory e le hantle ho gram-positive libaktheria & negative baktheria, salmonella, Saphylococcus aureus, joalo-joalo The allicin ka bolaea Helicobacter pylori e le hore ho thibela ho etsahala ha gastric seso le gastritis.Hape ke pheko e ntle bakeng sa seso sa ka mpeng.
3) Khahlanong le mofetše
Ethyl thiosulfonate le Diallyl trisulfide ka fermented black Garlic Extract e ka thibela moloko le ho bokellana ha nitrosamine ka mpeng, 'me e ka hanela le ho bolaea kholo ea sele ea mofetše.
4) Ntlafatsa ho itšireletsa mafung
Likarolo tsa liposoluble le oli e sa tsitsang li ka ntlafatsa ts'ebetso ea phagocytosis ea macrophage, ebe li ntlafatsa ts'ireletso ea 'mele.Allicin e ka thusa ho matlafatsa matla a 'mele a ho itšireletsa mafung le ho hlahisa li-lymphocyte.Lipatlisiso li bontša hore Garlic Extract e ntšo e lomositsoeng e ka thibela apoptosis ea macrophage ho enterocoelia tabeng ea pneumatorexis.Bapisa le Garlic Extract e tloaelehileng, Garlic Extract e ntšo e lomositsoeng e na le bokapele ba ts'ebeliso.
5) Ntlafatsa tšebetso ea mala
Konofolo e ntšo e lomositsoeng e na le fructose, e ka kolobisang le ho soeufatsa letlalo la 'mele oa motho, le ho ntlafatsa tšebetso ea mala.'Me motsoako oa fiberfunction ea phepo e felletseng e ka khothaletsa mala, le ho khothaletsa tšilo ea lijo le ho ntša litšila tse tiileng.

Kopo:
-E sebelisoa indastering ea lihlahisoa tsa bophelo bo botle, phofo e ntšo ea Garlic Extract e sebelisoa e le lisebelisoa tse tala, 'me e entsoe ka capsule e ntšo ea Garlic Extract capsule, softgel kapa tablet;

-E sebelisoa indastering ea lijo, phofo e ntšo ea Garlic Extract e sebelisoa e le lisebelisoa tse tala, le ho ntlafatsa tatso ea lijo.
-Aged fermented Black Garlic Extract e ka eketsoa ka Juices, soy sauce, asene ho khothaletsa tatso le phepo e nepahetseng.