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神機妙『蒜』 | 黑鑽石 熟成黑蒜
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Black Garlic

熟成黑蒜

日本嚴選.台灣製造
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Wise & Wonderful Garlic

Garlic, spicy flavor, but contain with the most essential dual-sulfide active ingredient for our body. China’s “Compendium of Materia Medica” written that garlic bears blood pressure lowering effect, when crushing into juice can cure hematemesis heartache.

1957 Weisberger and Pensky issued a tumor inhibitory effect of garlic.
1989 study confirmed that garlic can prevent cell mutation, mainly by its elimination of peroxide free radicals. (S. Knasmuller er al., Environ Mol Mutagen, 1989; 13 (4) :357-365 ).

In 1991, garlic has been proven to carry positive protective effect for the destruction of cancerous cells caused by aflatoxin. (PP Tadi et al., Anticancer Res, 1991 Nov, 11 (6) :2037-2041).
In 1992, scientists found that garlic can inhibit the formation of certain enzymes of glucose, it also have significantly decrease effect of the concentration of blood triglyceride in diabetic control (CG Sheela et al., Indian J Exp Biol, 1992 Jun; 30 (6) :523-526). In J. Clin Gastroen Terol’s report in Journal of Clinical gastrointestinal diseases, a patient suffering from lung liver disease, applied the traditional medical treatment which can not improve the situation, began to try the daily intake of garlic. 18 months after, the disease has been improved like a miracle. Scientists thus confirm the function that garlic can improve the gastrointestinal function and smooth the lung circulation.

An animal experiment in 1993, the dual sulfide in garlic can reduce the intraocular pressure, which was speculated that garlic may relieve the symptoms of glaucoma patients with high IOP (TC Chu et al., J Ocul Pharmacol, 1993; 9 ( 3) :201-209). Further study of university of Pennsylvania found that the garlic will assist lipoprotein clear the cholesterol adhered in the blood vessel wall, thus reducing cholesterol levels of the liver and blood. In 1996 Jissiwa and Birdy found that garlic can reduce the cell damage caused by the radiation in mice experiments.

However, the scientists Mohammad also found that the dual-sulfide compound which make garlic active is not very stable, when the temperature rose to above 65℃ or PH value is greater than 8.5, the “allicin” has been almost damaged. Even exposed too long in the air or light etc., will also make “allicin” inactive. How to keep the activity of the dual-sulfide in garlic become the most critical technology in biochemical research.

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Black Garlics

什麼是「熟成黑蒜」?

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5000 years ago, there is a popular saying in the India medicine: “If garlic is not so smelly, it would be as precious as gold.”

The Japanese have known the health benefits of garlic for long, but they do not like the smell of garlic. In order to keep the activity of “allicin” in garlic, the Japanese biotechnology industry first developed the fermentation of garlic by appling proper culture induce the natural maturation of garlic and preserve the activity of “allicin,”. Surprisingly, analysis of the Japanese Government Food Development Centre in 2005 found that the fermented black garlic contains 18 kinds of amino acids needed by the human body, and the antioxidants contained are 17 times than the white garlic, the free amino acid is also 1.5 times than the raw garlic. When this information was revealed, it become the top topic of the Japanese health food industry.

he fermented garlic technology of Taiwan is derived from Japan mostly, but the reason that Taiwan black fermented garlic are finally accepted by Japanese and exported to Japan is the raw material Taiwan applied. The garlic is the large lobes black specie which grown in Tainan, Yunlin , Changhua. It belong to the excellent hard bone and big leaves species, the garlic bulb is big, and the number of lobes arrayed properly and closely. Affected by the climate and environment, the nutritive value is higher than Japanese and Chinese garlic, which made the Taiwan fermented black garlic the first choice of Japanese customers.

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The Characteristics

Black Garlics

黑鑽石

Black Garlics

The Characteristics

  • No preservatives
  • No side effects
  • No chemical additives
  • Natural Fermentation
  • Large lobe black garlic species specified by the Japanese, with the strongest activity after fermented
  • No spicy flavor, tasted sweet and sour.
  • Technical cooperation with the National Chung-Hsing University.

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