After being transferred through biotech, black garlic can turn the protein into 18 kinds of "amino acids" necessary for daily human body, which can be rapidly absorbed by the body.
In the "Designer Foods Program" report on plant food cancer prevention research carried out by USNCI as the center of the study, about 48 kinds of effective foods are listed, among which “garlic” is second to none.
Black garlic mainly contains 18 amino acids, vitamins (C, B, A), trace elements (phosphorus, potassium, magnesium, sodium, calcium, calcium, silicon, aluminum, zinc, selenium and germanium), sulfur compounds and carbohydrate.
The comprehensive activity of black garlic is 10 times more than ordinary garlic; its antioxidant capacity is 15 times more than ordinary garlic.
Tian Koukuan, Japan's famous expert of molecular cell biology and professor at Mie University in his research he shows that black garlic antioxidant capacity is among the best in more than 300 kinds of food with antioxidant function of contrast.