Polvo de extracto de ajo negro

¿Qué es el polvo de extracto de ajo negro?

El ajo negro es un producto de ajo elaborado a partir de ajo fresco como materia prima y procesado bajo estrictas condiciones de alta temperatura y humedad a través de pre-tratamiento, fermentación, secado y otros procesos. Durante el proceso de fermentación, el ajo negro produce una variedad de componentes volátiles. Los componentes volátiles más altos son 3-vin3,4-dihidro1,2-ditiano y compuestos dialilicos. Los dientes de ajo negro son de color marrón oscuro, suaves y elásticos, suaves y dulces en la boca, y sin ajos frescos crudos#39;s especias y olor desagradable.

Polvo de extracto de ajo negro es el ingrediente activo eficaz que se obtiene mediante la extracción, purificación y secado en aerosol de ajo negro, que parece polvo fino marrón.

El extracto de ajo negro en polvo suministrado por la tecnología de primavera verde es rico en el compuesto que contiene azufre alicina: s-alicisteína (SAC). Debido a las características de temperatura y humedad del proceso de fabricación, el extracto de ajo negro es muy estable, ácido y resistente al álcali, con buena estabilidad térmica y ligera.

Fundada en 2000, Green Spring es una compañía líder en tecnología de extractos de plantas en China, dedicada a la investigación, desarrollo y suministro de extractos de plantas de alta calidad. Su producci ã ³ n est ã ¡Organizada de acuerdo a las normas de calidad ISO, HACCP y sus productos cumplen con las normas EU EC396, EU 2023/915 y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes. Ha establecido un sistema de trazabilidad integral para todos sus productos. Primavera verde ha obtenido muchas certificaciones como Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000, y así sucesivamente.

Especificaciones:  

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Anti-Allergic

A black garlic allergy inhibition assay investigated immunoglobulin E-mediated changes in RBL-2H3 cells and passive skin sensitization in vivo. In vitro, an ethyl acetate extract of black garlic was found to significantly inhibit the release of β-aminohexosidase and tumor necrosis factor α, and to completely block the formation of prostaglandin E. This suggests that the black garlic extract has good antiallergic properties. This suggests that the black garlic extract has a good anti-allergic effect.

Regulates Blood Lipids

Black garlic extract reduces total lipids, triacylglycerols, and cholesterol in the blood, affecting lipid metabolism and lowering blood lipid levels. In a study of black garlic supplementation to improve the lipid profile of patients with mild hypercholesterolemia, it was found that compared to the control group, the experimental group had an increase in HDL cholesterol levels and a significant decrease in Apo B and LDL cholesterol, suggesting an effect on the prevention of atherosclerosis and the protection of cardiovascular function.

Antioxidant

Some researchers compared the antioxidant effects of garlic and black garlic in an animal model of type 2 diabetes mellitus by adding 5% freeze-dried garlic to the diet of db mice versus black garlic for 7 weeks and measuring lipid peroxidation and antioxidant enzyme activities, and the final results showed that black garlic had stronger antioxidant activity than garlic both in vitro and in vivo. The results showed an increase in sugar and acidity and a decrease in pH, and the black garlic after 21 d of fermentation achieved the best antioxidant properties.

Cancer Prevention

Some research results show that black garlic can induce apoptosis and block the cell cycle by changing the PI3K/Akt signaling pathway, to achieve the effect of inhibiting the growth of colon cancer cells HT29, suggesting that black garlic can effectively prevent and treat human colon cancer.WANG et al. used black garlic extract to treat rats with fibrosarcoma, and the results showed that 50% of the rats were cured, although the specific mechanism is still unclear, the experiment shows that black garlic does have the effect of anti-fibrosarcoma. Although the specific mechanism is still unclear, the experiment shows that black garlic does have the efficacy of anti-fibrosarcoma.

Protection of the Nervous System

MSG causes damage to memory function and motor coordination, etc. Intervention with black garlic extract, memory testing through the Morris water maze, and calculation of the total number of hippocampal pyramidal cells using a physical densitometer revealed that black garlic increased the total number of hippocampal vertebral cells to improve spatial memory. Somatological analysis of the rat cerebellum revealed an increase in the number of Purkinje cells in the cerebellum, which is closely related to the body's motor coordination, suggesting that black garlic can protect the nervous system function to a certain extent.

Anti-Inflammatory

The potential anti-inflammatory properties of black garlic were investigated in the model of lipopolysaccharide-induced inflammatory response. The cell viability and the levels of nitric oxide, prostaglandin E2, and pro-inflammatory cytokine interleukin 6 were measured, and the changes in the levels of inducible nitric oxide synthase and cyclooxygenase 2 were observed in the reverse transcription-polymerase chain reaction and protein blotting assays.

 It was found that black garlic could regulate the phosphorylation of kinase p38 and lipopolysaccharide-induced c-Jun terminal kinase in RAW264.7 cells, therefore, black garlic may have a significant effect on inflammatory factors and can be used as an anti-inflammatory agent.

Applications:

For Healthcare Products:

The sulfide in black garlic extract has antioxidant, hypolipidemic, hypoglycemic, and metabolic syndrome regulating properties. It can be used to reduce appetite, thereby controlling calorie intake, as well as regulating insulin sensitivity and reducing insulin secretion. Black Garlic Extract Powder can be used as a nutraceutical ingredient.