Product description
Dawangdan/black garlic, fresh garlic, fermentation room for about 90 days, natural fermentation for 30 days, no additives, high-value black garlic on the market. All our products meet international quality standards and are highly appreciated in different markets around the world.
Product advantages:
1.The antioxidant capacity of garlic was significantly improved, 10 times higher than that of raw garlic, while the basic efficacy of garlic was not reduced. Some foreign data show that garlic extracts from senile people have significant antioxidant activity against sickle red blood cells by reducing the number of Hennessella.
2.The production of S-aryl cysteine in raw garlic can effectively prevent cancer, inhibit cholesterol, improve atherosclerosis and prevent atherosclerosis.
3.The content of polyphenols increased significantly, which can effectively inhibit the oxidation of cholesterol, inhibit the production of reactive oxygen species and prevent atherosclerosis.
4.It smells natural garlic, but after eating garlic, there is no intrinsic unpleasant garlic smell coming out of the human body.
5.Aging black garlic is a food that is self-ageing without any additives. This is a simple and natural prescription that can improve health.
Why did you choose us?
Strong R&D team.
Organic raw material base.
Internal technical support.
Free samples, test methods and flow charts.
High quality products with competitive prices.
