Poudre d’extrait d’ail noir

Qu’est-ce que la poudre d’extrait d’ail noir?

L’ail noir est un produit d’ail transformé en profondeur fabriqué à partir d’ail frais comme matière première et traité dans des conditions strictes de haute température et d’humidité élevée par le prétraitement, la fermentation, le séchage, et d’autres processus. Pendant le processus de fermentation, l’ail noir produit une variété de composants volatils. Les composants les plus volatils sont le 3,4-dihydro-1,2-dithiane du 3-vinyle et les composés diallyle. Les gousses d’ail noir sont marron foncé, doux et élastique, lisse et doux dans la bouche, et sans ail frais cru ' S épices et odeur désagréable.

La poudre d’extrait d’ail noir est l’ingrédient actif efficace obtenu par l’extraction, la purification et le séchage par pulvérisation de l’ail noir, il semble poudre fine brune.

La poudre d’extrait d’ail noir fournie par Green Spring Technology est riche en un composé contenant du soufre, l’allicine: s-allylcystéine (Le SAC). En raison des caractéristiques de température et d’humidité du processus de fabrication, l’extrait d’ail noir est très stable, résistant aux acides et aux alcalis, avec une bonne stabilité thermique et à la lumière.

Fondée en 2000, Green Spring est une principale société de technologie d’extrait d’usine en Chine, dédiée à la recherche, au développement et à la fourniture d’extraits d’usine de haute qualité. Sa production est organisée selon les normes de qualité ISO, HACCP et ses produits sont conformes aux normes ue EC396, ue 2023/915 et aux normes les plus élevées en matière de résidus de solvants. Elle a mis en place un système complet de traçabilité pour tous ses produits. Green Spring a obtenu de nombreuses certifications telles que Halal, casher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000, et ainsi de suite.

Spécification:  

Règlement:

Il est conforme à la réglementation de l’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.