|Qingdao city,Shandong province,China.||firstname.lastname@example.org|
Payment & Shipping Terms:
|Drying Process:||AD||Cultivation Type:||Greenhouse, High Temperature|
|Part:||Root||Place Of Origin:||Shandong,China|
|Brand Name:||OPAL||Product Name:||Black Garlic|
|Storage Method:||Low Temperature||Flavor:||Sweet And Sour|
3.5cm dehydrated black garlic,
Healthy dehydrated black garlic,
3.5cm dried black garlic
Organic Natural Fermented Black Garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in a fermentation tank for 60 to 90 days. It can retain the original ingredients of raw garlic and contains trace elements. The content is high, the taste is sweet and sour, without garlic taste, has the effects of anti-oxidation and anti-acidification, especially suitable for people with three highs and cancer patients. The super high nutritional value of black garlic and the taste of "sweet, soft and glutinous" are gradually being recognized and recognized by people, and it is gradually moving towards people's lives. There is no smell of garlic after eating, which is not available in ordinary garlic. It is also effective for diabetes, hypertension, hyperlipidemia, cancer and other diseases. Black garlic, also known as black garlic, fermented black garlic, and black garlic, is a food made from fresh raw garlic, which is fermented in a high-temperature and high-humidity fermentation box for 60 to 90 days and allowed to ferment naturally. The original ingredients of raw garlic play a huge positive role in enhancing human immunity, restoring human fatigue, and maintaining human health. It also tastes sweet and sour, without garlic flavor after eating, and does not get hot. It is a quick-acting health food.
Black garlic Black garlic can affect the synthesis of glycogen in the liver, reduce blood sugar levels and increase plasma insulin levels. Among them, allicin can lower the blood sugar level of normal people. Black garlic also contains S-methylcysteine sulfoxide and S-allylcysteine sulfoxide. This sulfide can inhibit G-6 -P enzyme NADPH prevents insulin damage and has the effect of lowering blood sugar. The allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have components that lower blood sugar and increase the function of insulin. More importantly, it has no effect on normal blood sugar. Glycine lowers the blood sugar level and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood sugar.
In animal experiments, the researchers used 25g of black garlic juice to feed rabbits for glucose tolerance test. The maximum blood glucose drop value of the black garlic group was 12.4%±1.2%, and the distilled water control group was 1.8%±0.5%, indicating that black garlic It has obvious effect on blood sugar control. But there is no effect of lowering the three highs.