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Black garlic is a naturally fermented food which is produced through selecting fresh garlic and applying special fermentation technology.
Medical studies show that the function of black garlic in anti-aging and oxidation, enhancing immunity is 10 times than the ordinary garlic. After processing, the combination of vitamin B1 produces a new article called allithiamine, which has the ability in decomposing the sugar level in human body so as to control blood sugar to rise. Scordinin in black garlic can activate cells, help Vitamin B1 transfer sugar into energy, which enable it has the ability in lifting fatigue and enhancing physical functions. Black garlic also Black Garlic also contains S-methyl cysteine sulfoxide and S-allyl cysteine sulfoxide, which can inhibit G-6-P enzyme NADPH, prevent the destruction of insulin.
The ability of black garlic in regulating blood sugar is not a simple conrol or lowering function of blood sugar level, but also a means of protecting insulin to make it intiatiively converse glucose into energy.
