Black Garlic Juice Premium

  1. Product Composition
• Product name: Black Garlic Juice Premium
• Ingredients: Black garlic extract (Brix 60% over, Korea), Purified water
• Spec: 80 mL× 60 packs
• Please enjoy 2-3times a day before or after meal depending on your preference.
 
2. "Black Garlic Juice Premium" is good for following people
- Those with chronic fatigue syndrome
- Those who frequently or heavily drink in business as well as social situations
- Meat lovers
- Those who are stressed much at work or home
- Those with hypertension, hypotention, high cholesterol level or hyperlipidemia
- Those who want to prevent diabetes, constipation, infection, arteriosclerosis, skin diseases or adult diseases
- Those who want to have a strong physical constitution against colds
- Those who want to improve physical constitution
 
3. Tips
Eating fresh garlic can affect your body including stomach membranes in many ways.
While heating food can destroy nutrients, heating garlic doesn’t destroy nutrients and further produces beneficial substances. is an aged garlic extract produced at constant aging temperature and humidity for 2 weeks with enzyme extraction and low-temperature vacuum process to minimize nutrient destruction and reduce a pungent taste and strong flavor of fresh garlic, which can be enjoyed by people of all ages and both genders. has sweeter, milder but less pungent taste and more garlic content than.
 
4. Garlic changes through aging process (Features of black garlic)
  1) Aging: Milky-white fresh garlic gradually turns into brown and then black. This shows aging process lead to the changes of ingredients.
  2) Foul-smelling odor causing volatile sulfur compounds decrease during aging process and aged garlic leaves no unpleasant smell from mouth.
  3) Aged garlic increases the amount of polyphenols and produces S-allyl-cysteine, a water-soluble sulfur-containing amino acid that isn’t found in fresh garlic. => Compared with fresh garlic, aged garlic drastically increases antioxidant activity and prevents cancers or heart disease, lowers cholesterol levels and improves arteriosclerosis.
  4) It is well known that aged garlic increases antioxidant activity. Many tests show that aged black garlic has actually higher antioxidant activity than fresh garlic.
  5) It is known that aged garlic produce S-allyl-cysteine (SAC) and S-allyl-mercapto-cysteine that are not found in fresh garlic.
SAC (S-allyl-cysteine) is a water-soluble sulfur-containing amino acid and mostly absorbed into the blood after oral intake. According to the white rat test, SAC concentration in the organs such as blood plasma, liver and kidney reached a peak point within 15-30 minutes, after aged garlic is orally taken. It is reported that SAC has a variety of medicinal effects such as antioxidant activity, prevention of liver disorders and cancers and inhibition of cancer cells’ proliferation.
  
5. Types of Black Garlic
 1) Types
- Fermented black garlic: Garlic aged and fermented by microbes 
- Black Garlic: Garlic treated under constant temperature and humidity
  2) Both fermented black garlic and black garlic contain 18 types of amino acids essential to humans.
  3)  Difference: As fermented black garlic contains amino acids that are amino acid metabolites produced by microbial fermentation and aging, these can be absorbed immediately into the body.
However, when black garlic is taken into the body, it should be decomposed by the microbes in the body and absorbed after metabolism of amino acids