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Uses of Black Garlic Extract (Part 2)

Pulished on Jun. 17, 2020

5. Anti-influenza function

Alliin and garlic enzyme, allicin produces after contact, has a broad-spectrum antibacterial and bactericidal effect, it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. In addition, the volatile substances and extracts (sulfur-containing compounds) of black garlic have obvious inhibitory and killing effects on various pathogenic bacteria in test tubes, which is one of the strongest antibacterial and bactericidal effects found in natural plants.

6. Promote the physique of diabetic patients and restore function.

Black garlic extract export china can affect the synthesis of glycogen in the liver, reduce its blood sugar levels, and increase plasma insulin levels. Among them, allicin can reduce the blood sugar level of normal people. Black garlic also contains S -Methyl cysteine sulfoxide and S-allyl cysteine sulfoxide, this sulfide-containing compound can inhibit the G-6-P enzyme NADPH, prevent islet destruction, and has a hypoglycemic effect; Propyl disulfide also has this effect; the alkaloid contained in black garlic also has a component to lower blood sugar and increase the function of insulin, and more importantly, it has no effect on normal blood sugar levels.

 Black Garlic Extract Export

 Black Garlic Extract Export

7. Antioxidant

Allicin is a natural antioxidant, which can neutralize and eliminate free radicals produced by peroxides, so it has good liver protection and liver protection effect in Chinese medicine.

8. Laxative

Garlic polysaccharides belong to inulin-type fructans, and fructans are regarded as highly effective prebiotics, which has the function of two-way regulation of human intestinal microecology. Garlic polysaccharide extracts have a laxative effect on constipation model mice. During the fermentation of black garlic, fructan is degraded into fructooligosaccharides, which not only increases the sweetness, but also helps the absorption of organisms.

9. Sterilization and anti-inflammatory

Allicin in black garlic and white oily liquid propylene sulfide (CH2CH2CH2-S) are the main components of bactericidal effect, with a broad-spectrum antibacterial effect, they have a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. This allicin can kill typhoid fever bacilli, dysentery bacillus, influenza virus, and so on even if it is diluted 100,000 times. The volatile substances, leachate, and allicin of black garlic have obvious inhibitory or killing effects on various pathogenic bacteria in the test tube. These sulfur-containing compounds also have a strong inhibitory and killing effect on spoilage fungi, and their action strength is equivalent to or even stronger than that of the chemical preservatives benzoic acid and sorbic acid, which is the strongest antibacterial effect among the natural plants found so far.

The allicin contained in black garlic has a broad-spectrum antibacterial effect. It has an effect on epidemic meningococcal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, Cryptococcus neoformans and diplococcus pneumonia that can cause severe meningitis, Candida, Mycobacterium tuberculosis, Typhoid bacillus, Paratyphoid bacillus, Amoeba, Trichomonas vaginalis, Rickettsia, Staphylococcus, Shigella, Vibrio cholera, and other pathogenic microorganisms have bactericidal effects. With the development of technology, black garlic has developed from a single food industry to cosmetics, health care products, medicine, and other industries with its extremely high nutritional value and medicinal health value. The products involved are also diverse, mainly There are black garlic head, black garlic capsules, black garlic sauce, black garlic rice, black garlic, black garlic slices, and other products.

The application of black garlic extract export is mainly reflected in its edible nutritional value and medicinal health value.