Black garlic is not a variety of garlic but raw garlic in a certain temperature and humidity conditions, long-term fermentation exquisite. After fermentation, the fructose and amino acid in garlic produce carbonyl ammonia condensation, complete garlic enzymatic browning reaction, at this time, garlic from the original white into Black brown, and then become black, so called black garlic.

Black garlic eliminates the pungent smell of garlic, preserves the garlic, germanium, potassium and other human body needs of trace elements, garlic itself protein into the human body required 18 kinds of amino acids every day, while increasing the content of polyphenols, so that the formation of new water-soluble sulfide S-allylcysteine (SAC) and S-ally-mercapto-cysteine and other antioxidants, greatly enhance the garlic antioxidant, anti-acidification effect. Black garlic is an excellent health food.

Black garlic for the crowd

1. Cancer patients

2, cardiovascular and cerebrovascular disease patients

3, hypertension, high cholesterol, high blood lipids, hyperglycemia patients

4, liver cirrhosis, hepatitis, arteriosclerosis, high liver index patients

5, anemia, iron deficiency, calcium deficiency

6, Alzheimer's disease, Parkinson's disease, etc.

7, cerebral apoplexy, ear apoplexy patients and so on

8, kidney deficiency, physical weakness, easy fatigue spirit of the poor

9, Prostate disease patients

10. Diabetics

11, for menstrual symptoms of the bitter people

12, want to always protect young and energetic people

13, easy cold, low immunity people

14, long sitting office, do not exercise, obese people

15, in sub-health people

16, constipation, diarrhea

17. People with age spots