Black Garlic Q: Why must garlic be put into a fermentation process?
A: After the garlic is being fermented, the trace elements content will be higher, and the amino acid content will also increase in comparison with before and the taste is sweet, soft and glutinous, without peculiar strong pungent taste like garlic. At the same time, it will not cause adverse irritation to the stomach, and contains a better anti-oxidative effects, and it has consistent therapeutic health care benefits for conditions such as diabetes, high blood pressure, high blood lipid level and other chronic diseases.
Main Ingredient: Garlic Extract (Bulbus Allium Sativum) 500mg
Indication: Traditionally used for general health.
Approved by Drug Control Authority (DCA) of Malaysia.
Pharmaceutical grade (Traditional Medicine)
After 120 days of fermentation, the best black garlic has better curative effect.
Contains active ingredients of "allicin" and "allyl sulfide".
Without the pungent garlic taste and side effects, black garlic does not harm the stomach.
Suitable for vegetarian.
No maltodextrin, no aspartame, no magnesium stearate.
No preservatives, non-GMO, no chemical additives, no artificial flavoring, no artificial coloring, no contain gluten.