Black Garlic Extract

Short Description:

Black garlic extract is extracted from the underground bulbs of black garlic, with sulfur-containing compounds as the main bioactive substances. Chemicalbook has functions such as antibacterial and anti-inflammatory, anti-cancer and anti-cancer, enhancing immunity, and delaying aging. Black garlic has evolved from a single food industry to multiple industries such as cosmetics, health products, and pharmaceuticals. This information was compiled by Shi Yan, an editor at Chemicalbook.Black garlic, also known as black garlic or fermented black garlic, is a food made by fermenting fresh raw garlic with skin in a high-temperature and high humidity fermentation box for 60-90 days, allowing it to naturally ferment. Due to the fact that the entire garlic clove appears black after being fermented by Chemicalbook, it is called black garlic. Allium sativum L. is an underground bulb of perennial herbaceous plants in the Allium genus of the Liliaceae family.

  • FOB Price: US $0.5 - 2000 / KG
  • Min.Order Quantity: 1 KG
  • Supply Ability: 10000 KG/per Month
  • Payment Terms: L/C,D/A,D/P,T/T
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  • Product Detail

    Product Tags

    Product Name:Black Garlic Extract

    Botanic Source:Allium sativum L.

    CAS No:21392-57-4

    Other Name:Aged Black Garlic Extract; Umeken Black Garlic Extract; Fermented Black Garlic Extract Powder;

    Samsung Black Garlic Extract; Korea Black Garlic Extract

    Assay:Polyphenols, S-Allyl-L-Cysteine (SAC)

    Specifications: 1%~3% Polyphenols; 1% S-Allyl-L-Cysteine (SAC)

    Colour: Brown powder with characteristic odor and taste

    GMO Status:GMO Free

    Solubility:Soluble in water

    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

    There are over thirty compounds in the chemical composition of black garlic, mainly 11 types: 3,3-dithio-1-propene, diallyl disulfide monooxide (allicin, CH2=CH-CH2-SOSCH2-CH=CH2Extremely unstable in nature, prone to self condensation to synthesize allene, also known as allicin (diallyl thiosulfonate), methylallyl sulfur (CH3-S-CH2-CH=CH2), 1-methyl-2-propyl disulfide-3-methoxyhexane, ethylidene [1,3] dithiane S. S-dipropyldithioacetate, diallyl disulfide (CH2=CH-CH2-S-S-CH2-CH=CH2), diallyl trisulfide (CH2=CH-CH2-S-S-CH2-CH=CH2Chemicalbook), diallyl tetrasulfide (CH2=CH-CH2-S-S-S-CH2-CH=CH2), diallyl thiosulfate (CH2=CH-CH2-SO2-S-CH2-CH=CH2). The sulfur-containing compounds unique to black garlic are currently considered the main bioactive substances in black garlic. The highest content of trace elements in black garlic is potassium, followed by magnesium, sodium, calcium, iron, and zinc. Black garlic contains various nutrients, mainly amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganic substances, carbohydrates, and sulfur-containing compounds. The vitamins in black garlic mainly include vitamin B. In addition, black garlic contains not only allicin, amino acids, vitamins, but also reducing sugars (mainly glucose and fructose), sucrose, polysaccharides, etc.


    Black garlic extract powder is produced by fermented Black Garlic as raw material, using purified water and medical-grade ethanol as extraction solvent, feeding and extracting according to a specific extraction ratio. Black Garlic can undergo a Maillard reaction during fermentation, a chemical process between amino acids and reducing sugars.


    Polyphenols: black garlic polyphenols in black garlic extract are converted from allicin during fermentation. Therefore, in addition to a small amount of allicin, there is also a part of black garlic polyphenols in black garlic extract. Polyphenols are a kind of micronutrient that can be found in some plant foods. They are rich in antioxidants and have many beneficial effects on the human body.


    S-Allyl-Cysteine (SAC): This compound has been proved to be the essential active ingredient in black garlic. According to scientific research, taking more than 1 mg of SAC has been verified to reduce cholesterol in experimental animals, including protecting the heart and liver.

    In addition to the above two components, black garlic extract contains trace S-Allylmercaptocystaine (SAMC), Diallyl Sulfide, Triallyl Sulfide, Diallyl Disulfide, Diallyl Polysulfide, Tetrahydro-beta-carbolines, Selenium, N-fructosyl glutamate, and other components.


    Black Garlic Extract Function:

    1. Anti cancer and anticancer effects. Black garlic extract can improve the anti-tumor ability of mice. Therefore, the mechanism of anti-tumor effects was elucidated by using spleen cell culture lines of mice fed with black garlic extract; This study found that black garlic can reduce the size of fibrosarcoma in BALB/c mice by 50% of the control group, indicating that black garlic has strong anti-tumor ability.
    2. Anti aging effect: Black garlic extract contains selenoprotein and selenopolysaccharides, which have strong scavenging ability against superoxide free radicals and hydroxyl radicals, thus playing an anti-aging role. The research shows that the ethanol extract of black garlic has a certain role in delaying aging. It also found that black garlic contains many amino acids, organic sulfides, vitamins and other substances, which also has a certain role in preventing atherosclerosis and anti-aging. The germanium element in black garlic also has anti-aging effects.
    3. Liver Protection: Black garlic has strong antioxidant activity, which can protect the liver by inhibiting the damage of lipid peroxidation enzymes to the liver cell membrane structure. Black garlic also contains many amino acids, such as alanine and asparagine, which can enhance liver function and play a role in protecting the liver.
    4. Research on enhancing immune function has shown that fat soluble volatile oil in black garlic can significantly enhance the phagocytic function of macrophages and enhance the immune system; Allicin has the function of activating cell membranes composed of sugars and lipids, improving their permeability, enhancing cell metabolism, vitality, and enhancing the body’s immune system; In addition, every 100g of black garlic is rich in 170mg of lysine, 223mg of serine, and 7mg of VC, all of which have the effect of enhancing the human immune system. It also contains 1.4mg of zinc, which is involved in hormone synthesis and can improve the human immune system.
    5. The anti influenza function of allicin and alliinase produces allicin upon contact, which has a broad-spectrum antibacterial and bactericidal effect. It has a killing effect on dozens of epidemic viruses and various pathogenic microorganisms. In addition, the volatile substances and extracts (sulfur-containing compounds) of black garlic have significant inhibitory and bactericidal effects on various pathogenic bacteria in vitro, making it the most antibacterial and bactericidal natural plant discovered so far.
    6. Promote the physical recovery function of diabetes patients Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar level and increase the plasma insulin level. Garlicin can reduce the blood sugar level of normal people. Black garlic also contains S-methylcysteine sulfoxide and S-allylcysteine sulfoxide. This sulfur-containing chemicalbook compound can inhibit G-6-P enzyme NADPH, prevent pancreatic islet damage, and has hypoglycemic effect; The allyl disulfide in black garlic also has this effect; The alkaloids contained in black garlic also have components that lower blood sugar, increase insulin function, and more importantly, it has no effect on normal blood sugar levels.
    7. Antioxidant Allicin is a natural antioxidant that can neutralize and eliminate free radicals produced by peroxides, thus having a good hepatoprotective effect in traditional Chinese medicine.
    8. Garlic polysaccharides belong to the fructose class of inulin, which is considered an efficient prebiotic and has the function of bidirectional regulation of human intestinal microbiota. Garlic polysaccharide extract has a moisturizing and defecating effect on constipation model mice. During the fermentation process of black garlic, fructose is degraded into oligofructose, which not only increases sweetness but also facilitates organic absorption.

    9. The allicin and white oily liquid propylene sulfide (CH2CH2CH2-S) in black garlic are the main components that have bactericidal effects and broad-spectrum antibacterial effects. They have bactericidal effects on dozens of epidemic viruses and various pathogenic microorganisms. This type of allicin can instantly kill typhoid bacteria, dysentery bacteria, influenza viruses, etc. even when diluted 100000 times. The volatile substances, extract, and allicin of black garlic have significant inhibitory or bactericidal effects on various pathogenic bacteria in vitro. These sulfur-containing compounds also have a strong inhibitory and bactericidal effect on spoilage fungi, with an intensity equivalent to or even stronger than chemical preservatives such as benzoic acid and sorbic acid. They are currently the most antibacterial natural plants discovered. Garlicin contained in black garlic has a broad-spectrum antibacterial effect. It has a bactericidal effect on a variety of pathogenic microorganisms such as epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, new cryptococcus, pneumococcus, candida, tubercle bacillus, typhoid bacillus, paratyphoid bacillus, amoeba, vaginal trichomonas, rickettsia, staphylococcus, dysentery bacillus, cholera vibrio, etc. With the development of technology, black garlic has developed from a single food industry to multiple industries such as cosmetics, health products, and medicine due to its extremely high nutritional and medicinal health value. The products involved are also diverse, mainly including black garlic, black garlic capsules, black garlic sauce, black garlic rice, black garlic puree, black garlic slices, and other products. The application of black garlic is mainly reflected in its edible nutritional value and medicinal health value.


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