Fresh Produces
The result of Japanese research shows that black garlic has good effects on blood pressure-lowing, blood lipid-lowing, blood sugar-lowing, anti-thrombotic, anti-cancer, cholesterol-lowing., anti-aging, immunity-enhancing, constipation-improving and insomnia-improving.
At present, this fashion has spread to Europe, America and Asian areas. In China, the production of black garlic is still in its infancy and its popularity with the people has great space to be improved.
To product black garlic we need to put the fresh garlic with skin in the fermentation box of high temperature and humidity, kept for 50 ~ 60 days, allowed to naturally fermented foods. We know that garlic is a very health food itself, while the role of black garlic is really amazing. Black garlic main containing 18 amino acids, proteins, garlic-ene, active SOD, polyphenols, etc. which were easily absorbed by the body.
Japanese research results show that the black garlic has anti-cancer, promoting diabetes physical rehabilitation, prevention and treatment of influenza, anti-fatigue, lowering blood pressure, blood fat, lowering blood sugar, anti-thrombosis, cholesterol-lowering, anti-aging, enhance immunizations force, to improve constipation such as insomnia symptoms and received obvious effects.By fermentation, the medicinal effects of garlic is more enhanced.
Garlic has a strong effect of the adjustment of blood flow and antioxidant power itself, but during the process of maturity, Inherent in strengthening the original composition of forces generated on the basis of another new composition, and its health effects have become more powerful.