black garlic

Black garlic was originally ordinary garlic, and it turned into black garlic after being fermented in a high temperature and high humidity environment for 60-90 days. Unlike regular garlic, black garlic does not have the pungent taste of garlic. Fermented black garlic has a higher nutritional value than ordinary white garlic.

The antioxidant ability of black garlic

The essence of human aging is to be oxidized. The super antioxidant function of black garlic is the main reason why it can produce very good effects on many diseases. effect.

Black garlic can delay aging

The alliin and black garlic ethanol extract contained in black garlic also has a certain effect on delaying aging. The allicin in black garlic extract can also be combined with esters, which will have the function of vitamin E and anti-aging after combination.