SAC is an important chemical marker of the quality of aged black garlic. This bioactive ingredient is more stable than allicin, which makes fermented black garlic more stable. Using a quality, triple fermentation process, FBG22 ™ contains up to 10 mg of SAC per gram. In addition to SAC, fermented black garlic also contains melanoidins, which give the nutrient its dark color.

Compared to fresh garlic, black garlic extract has more SAC than fresh garlic. This bioactive ingredient is more potent and has cardioprotective properties. In addition to lowering cholesterol, SAC is a powerful antioxidant and improves the immune system. The aging process of black garlic decreases the pH level from around 6.0 to about 3.8. This results in longer shelf life for the product.

Riotto focuses on fermented black garlic extract 0.25% 1% s-allyl cysteine(sac) powder.Our black garlic extract has complete specifications and competitive prices. If you are looking to buy it, please don’t hesitate to contact us.

The antioxidant activity of black garlic has been proven to improve blood pressure and cholesterol levels. It also has anti-inflammatory properties and may prevent certain types of cancer. Researchers have found that the antioxidant activity of black garlic reduces the risk of diabetes and coronary heart disease. The antioxidants in this garlic have been shown to reduce inflammation. They also protect against the symptoms of high blood sugar. A study conducted in rats has found that black garlic extract increases HDL levels, which improves the heart’s function.