Fermented Black Galik wepụ

Black aged garlic extract is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic wepụ carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape.In Garlic Extract fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the Garlic Extract become black one.

Product aha: Fermented Black Garlic Extract

Latin aha: Allium sativum L.

CAS No: 21593-77-1

Osisi Part Ji: bọlbụ

Mgwa: polyphenols, S-Allyl-L-Cysteine ​​(nwa)

Nnwale: polyphenols 3%; S-Allyl-L-Cysteine ​​(nwa) 1% site na HPLC / UV

Agba: Yellow aja aja na Brown ezi ntụ ntụ na e ji mara isi na uto

GMO Status: GMO Free

Mbukota: na 25kgs eriri rụọ

Nchekwa: Nọgidenụ na akpa unopened na jụụ, akọrọ ebe, na-pụọ ike ìhè

Adịghị adị Life: 24 ọnwa si ụbọchị nke mmepụta

Njirimara fermented black garlic wepụ:
1. The mgbochi ọxịdashọn ikike nke fermented black Galik wepụ na-budata ụba ugboro 10 elu karịa nke raw Galik wepụ, mgbe oké mkpa irè nke Galik wepụ na-adịghị belata. Ụfọdụ ndị mba ọzọ data na-egosi na e nwere a ịrịba antioxidant ọrụ nke agadi garlic wepụ na mma owuwe ihe ubi mkpụrụ ndụ ọbara uhie site mbenata Heinz ahụ ọnụ.
2. S-Allyl Cysteine (nwa) na-adịghị adị na raw Galik wepụ na-eme n'oge na nhazi nke fermented black Galik wepụ, nke dị irè maka igbochi ọrịa cancer, inhibiting cholesterol, rụọ ọbara sclerosis, na-egbochi obi ọrịa na ọrịa Alzheimer, etc .
3. The ọdịnaya nke polyphenol na fermented black Galik wepụ na-budata ụba, nke bụ irè n'ihi na inhibiting ọxịdashọn nke cholesterol, inhibiting ọgbọ nke nọ n'ọrụ oxygen na-egbochi ọbara sclerosis.
4. fermented black Galik wepụ nwere dịghị Galik wepụ ísì ụtọ. Na ọ na-atọ ụtọ na ezi flavor. Mgbe eri fermented black Galik wepụ, e nweghị intrinsic wetara isi nke ọhụrụ Galik wepụ na-apụta nke ọnụ anyị na ya ume.
5. The fermented black Galik wepụ a nwetara dị ka nri na-enweghị ihe ọ bụla mmako esichara site onwe-merela agadi naanị. Ọ bụ a dị mfe na eke ọgwụ maka ahụ ike ka mma.

Ọrụ nke fermented black garlic wepụ:
1) Anti-ọxịdashọn, Anti-ịka nká
fermented black Galik wepụ ka nwere ọtụtụ ekwukwa n'akwụkwọ Efrata nke ọhụrụ Galik wepụ mgbe onwe-ịka nká. Ọxịdashọn na free buu mmebi nwere ike ime ka DNA si mebiri na-eme ka ihe ọjọọ mgbanwe nke mkpụrụ ndụ. The sulfydryl na Electrophilic otu na fermented black Galik wepụ nwere ike scavenging reactive oxygen umu na free buu.
2) antibacterial, Anti-mbufụt
fermented black Galik wepụ nwere ịrịba ama inhibitory mmetụta ka gram mma bacteria & ọjọọ bacteria, Salmonella, Saphylococcus aureus, wdg The allicin nwere ike igbu Helicobacter pylori ka iji gbochie na-ewere ọnọdụ nke gastric ọnyá afọ na mgbu. Ma ọ bụ nakwa a oké emeso maka gastric ọnyá afọ.
3) Anti-cancer
ethyl thiosulfonate na Diallyl trisulfide na fermented black Galik wepụ nwere ike igbochi ọgbọ na ìgwè nitrosamine na afo, na pụrụ iguzogide ma gbuo uto nke cancer cell.
4) Eme ọgụ
The liposoluble mmiri na obodo mmanụ nwere ike welie phagocytosis ọrụ nke macrophage, wee welie ọgụ nke ahu. Allicin nwere ike inyere ike ahụ ọgụ ike na n'ịwa lymphocytes. Research na-egosi na fermented black Galik wepụ pụrụ igbochi apoptosis nke macrophage na enterocoelia bụrụ na nke pneumatorexis. Tụlee na nkịtị Galik wepụ, fermented black Galik wepụ nwere ihe ngwa mgbada.
5) Mma nsia ọrụ
fermented black Galik wepụ nwere fructose, nke nwere ike moisten na whiten mmadụ akpụkpọ, na mma eriri afọ ọrụ. Na mgwa nke ngụkọta dietary fiberfunction nwere ike kwalite nsia peristalsis, na-akwalite mgbaze na-agbapụta n'ahụ nke siri ike n'efu.

ngwa:
-Applied na ahụ ike ngwaahịa ụlọ ọrụ, nwa Galik wepụ wepụ powder eji dị ngwaọrụ, na mere n'ime nwa Galik wepụ Capsule, softgel ma ọ bụ mbadamba;

-Applied na nri ụlọ ọrụ, nwa Galik wepụ wepụ powder eji dị ngwaọrụ, na maka eme ka uto nke nri.
-Aged fermented Black Galik wepụ nwere ike kwukwara n'ime Juices, soy ihendori, mmanya na-akwalite uto oriri na-edozi.