Saturday, November 10, 2012

How to make black garlic

Black garlic is a traditionally Korean specialty that is also becoming common in North America. 
While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make 
your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, 
hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time,
 so be prepared to wait a while for your black garlic to be ready.
1,Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be
 any material that is safe for the oven, and should be big enough to hold the amount of garlic you want
to make.
2 ,Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants
 from getting in and to prevent too much garlic aroma from wafting out.
3 ,Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens
can't be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you
don't want to leave your oven on for an extended period, you can also use a rice cooker set to "warm,"
a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure
 that the temperature remains at about 130 to 150 degrees and won't shut off automatically.
4 ,Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should
wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft
and spread-able and slightly sweet, similar to roasted garlic but much richer in texture.
Tips & Warnings Be sure to use firm, tight bulbs of garlic that are not peeling or spotted. Fermentation
 intensifies the qualities of the garlic, and to get the best result possible you should start with the best garlic
 you can find.
In the long run, it will probably not work out to be less expensive to make your own black garlic unless
you are making an extremely large quantity, due to the energy costs of leaving an appliance on for 40 days.
However, it can be a fun experiment if you are not worried about the cost factor.
It can be dangerous to leave any appliance plugged in or your oven on for 40 days. Consider not actually
 turning the oven on but just fermenting your black garlic under the pilot light in your oven, as this may be
warm enough but is less wasteful and dangerous. Make sure to keep any flammable materials away from
plugged-in appliances.
How to Make Black Garlic Black garlic is a new product produced by the fermentation of garlic. It is a
sticky, slightly sweet, and is finding its way into high end restaurants and TV cooking shows. Black garlic
also boasts additional antioxidants when compared to regular garlic. This article will get you going on how
 to make your very own black garlic by simply fermenting garlic in a warm oven.
1)...Set the oven to 150 degrees Fahrenheit (140-155F, 60-70C). It is important that the oven be
 dedicated to the project for a period of 40 days, so consider that before starting the project. Make sure
the oven can be set to a warm setting of 150 F or find a DC or AC heating blanket that meets this
temperature and wrap your pot in it. If attempted commercially, the ideal oven is a laboratory incubator.
2)...Place the entire garlic bulb inside a clean glass container and place the glass lid on top. The humidity
must remain high during the 40 day period. This is easily done by filling the entire container with garlic and
 keeping it covered for the duration of the fermentation. Do not pile the garlic on top of one another. Simply
spread them out with enough room for air to pass between each bulb within the glass container.
Try to avoid earthen ware or plastic pots because they may impart unpleasant tastes and chemicals to the
3)...Use the oven thermometer to check the temperature (stay between 140-155F).
4)...Place the glass container in the oven and allow the garlic ferment for 40 days and 40 nights. Try not
to disturb the garlic during the fermentation, but also do not forget that you are making black garlic.
 It is best to circle the day on a calendar or set up a reminder on your computer or PDA for black garlic day!
...Enjoy the wonderful and tasty treat of home brew black garlic! Black garlic is an unusual delight to
 eat as a side or incorporate into a meal. Recipes using black garlic can now be found on line, so once
you have the magic ingredient, don't be afraid to experiment with black garlic in any dish that calls for
plain garlic.
Find the best looking and tasting garlic to begin with, and you end up with a better looking and tasting
black garlic after fermentation.
Use the entire bulb, as peeling and taking cloves/toes out can damage the cloves or allow bacteria or
mold to enter into the product.
No need to wash the garlic before starting, but make sure the oven and glass container are clean so they
do not contaminate the garlic during fermentation.
Make sure the oven or incubator does not have an automatic shutoff and make sure it has circuit protection
to avoid overheating and fires.
If the garlic smells rancid or there is any mold or bacteria on the garlic, throw it out, clean everything well,
and try again!
One method from Internet
Fermenting garlic is no secret, much to the anguish of those who sell it, and would make you believe
 it is a rare and complicated 'patented' process. Although a number of patents exist for the industrial
manufacture of black garlic, nobody can sue you for making it. It is rather simple to do so, and all you need
 is a dedicated oven, patience, dedication and very forgiving neighbors, since your whole immediate
neighborhood will smell of garlic for days on end :-).
Set your oven at 130 degrees F, place your garlic on a glass or earthen container with a lid, spray it with
enough water moisture as to dampen it (a spray gun works just fine) close the oven door and let it be for
 about 5 days, check your moisture level, garlic must remain moist through the whole process.,
 temperature and humidity versus time is a trial and error factor, the lower your temperature, the longer
 the time the garlic will have to remain in the oven. Double fermentation also is used, with drying times in
between processes which you will also have to experiment with. Every oven is different, every garlic is
 different. Plus if I give you correct formulas, I'd be taking all the fun out of it, so grin and bear it, nobody
said it is easy, just that it CAN be made at home. Sometimes a wet cloth is placed between the vessel and
 the top to aid in maintaining humidity, but this is not necessary.
These are basic guidelines to start your adventure. Normal fermentation times range between twenty one
and thirty five days.
if you want to make at home yourself, we suggest use our machin,
fermented black garlic fermenter box,

you can check black garlic machine
Address:Jindu Garden,Donghai West Road,Shinan,
266000,Qingdao, China
Tel:86-0532-82876355 Fax:86-0532-82876291 Mob:0086-1586682-8452

Black Garlic fights Cancer

CreekBay Black Garlic
Black Garlic fights Cancer
Black Garlic Properties
Black garlic contains allicin, a powerful sterilization function, and inhibition of platelets in the blood to prevent the function of generating blood clots. Allicin and vitamin B1, a combination of garlic, thiamine, has the role of fatigue, to promote the decomposition of carbohydrate, inhibition of blood glucose levels. It also contains a substance called gourd garlic sulfur compounds, which can activate cells, auxiliary vitamin B1 carbohydrate conversion into energy, fatigue, build up their strength. Black Garlic is also rich in the mineral selenium, and elimination of reactive oxygen species that cause various diseases of affluence, the antioxidant can prevent cancer.
Black garlic has ten times the benefits of regular garlic and so many other properties. It has the ability to help your body fight CANCER, to lower blood pressure and improve blood flow. This is just a short list of its benefits. Millions of Americans are taking garlic pills because of they believe in the health benefits. Now there is a product that is 10 TIMES stronger!
The taste is fruity and does not taste like garlic at all. It has the consistency of a dried fruit, so it is like eating raisins. The fermented garlic can be used in or on anything from ice cream, pizza to any savory meal. We have made ice cream with it and the kids loved it, our curry paste is a hit every time we serve it. It has been used on shows like Top Chef and Chopped.
You can get black garlic in its natural state (garlic bulb that you need to peel), already peeled, in paste, in powder, in pill form and as a liquid. This very versatile little gem is not only good for you but can be used in any food preparation.
For all the health benefits it is best to take in pill form to ensure that you get enough each day.
18 Essential Amino Acids – (Isoleucine, Leucine, Lysine, Methionine, Cyctine, Phenylalanine, Tyrosine, L-hydroxybutyrate, Tryptophan, Serine, Proline, Glycine, Glutamine, Aspargine, Alanine, Histidine and Valine).
Table contents of amino acids in garlic and black garlic
ItemRaw garlicBlack garlic(mg/100g)
Aspartic acid4891560
Glutamic acid8052456
Vitamins B-1, B-2 B-6, C and E
Supper Oxide Dismutase, (SOD)
S-Alycisteine (SAC)
Prostaglandins E1 (This series of prostaglandins relax blood vessels, improve circulation, lowers blood pressure, decrease inflammation, improves nerve function, regulates calcium and metabolism, improve T-cell functions, may be beneficial for some patients with erectile dysfunction and lastly, prevents the release of something called “arachidonic acid” from cells. Arachidonic acid, or AA, is what Series 2 prostaglandins, or the “bad” prostaglandins, are made from)
Fructan (Fructans are polymers of fructose and are naturally produced by 15% of flowering plant species and consist of inulin other selected vegetable fibers. They are known to strengthen the immune system support a healthy circulatory (blood) system in that they lower total cholesterol in the blood, lower low-density lipoproteins (LDL), and lower triglycerides, while raising high-density lipoproteins (HDL). Research has shown shrinkage of cancerous tumors, and blood diseases. Fructans have established their efficacy in decreasing cancers of the colon.
They do not require insulin for digestion (and therefore do not produce an energy depression before or after digestion as sucrose and glucose. Hyperglycemia inhibitors when taken to replace the natural conventional sugars due to the absence of blood-glucose spikes, and have sixty-two and one-half percent (62.5%) fewer calories than other carbohydrates such as starches, fructose, glucose, and sucrose.
Fermentation by the human colonic microflora leads to a shift in the composition of the indigenous bacterial ecosystem, in favor of health-promoting bifidobacteria. In addition to their dietary fiber effects on improved bowel regularity, several physiological advantages are linked to their specific pattern of fermentation in the colon, including improved mineral absorption, enhanced natural host defenses and colonic protection, improved gut health, and beneficial influence on appetite regulation.
Black garlic extract on cellular immune function in mice
Garlic is a plant containing a variety of organic sulfur compounds, one of the most important active ingredient is allicin. With garlic to treat infections, gunshot wounds, snake bites, diarrhea, rheumatism, heart disease, diabetes, and other physiological dysfunction in the experiment also found that with lowering blood pressure, lowering blood pressure, lowering blood sugar, anti-tumor, anti-bacterial , antioxidant and immunomodulatory effects. Organic sulfur compounds of garlic sources of some human tumors such as prostate cancer, breast cancer, colon cancer, lung cancer, bladder cancer, and so have a good inhibition. The chemical composition of garlic is very complex, biologically active ingredients of over one hundred kinds. One of the most important and unique is the very high content of organic sulfur compounds, and other high-sulfur-containing vegetables such as onions, broccoli four times. In recent years, Japanese researchers found that control humidity and temperature, normal white garlic into black garlic can be treated. Black garlic in addition to the odor of garlic, with a sweet, good taste, no longer treated directly for human consumption. Of studies have reported that black garlic white garlic contains more amino acids, organic sulfur and S-allyl-L-cysteine, and white garlic compared to more application prospects. However, there is no report about black garlic on immune function at home and abroad. To this end, the application of the experimental self-made black garlic extract solution by intraperitoneal injection to mice, to observe the role of the black garlic extract as an immunomodulatory agent, to provide further theoretical and experimental basis for the practical application of the black garlic.
Experimental materials
One, the main reagent
Black garlic extract (powder, Professor Sasaki from Hirosaki University in Japan and even as gifts), RPMI 1640 medium, fetal calf serum, 0.01 M PBS buffer, red blood cell lysates of LDH substrate solution, the Griess reagent, IL-2, FN -gamma, IL-4 and TNF-alpha ELISA kit. Second, the experimental animals
BALB / c mice, 6-8 weeks of age, SPF grade, purchased from Shanghai Institute of Experimental Animal Center.
Experimental methods
An experimental animal grouping and processing
40 BALB / c mice were randomly divided into 8 groups, 1-7 groups for the experimental group, Group 8 as the control group. Black garlic extract with saline preparation of 1mg/ml solution. The experimental group daily intraperitoneal injection of 100μl of the black garlic extract solution, the control group, intraperitoneal injection of 100μl of saline. Continuous infusion for five days. 1-7 days after the last injection, the group began a day, a group of mice were killed, eight groups of mice were sacrificed 7 days. Second, the sample collection and testing Preparation of
1, spleen cells isolated from suspension
The mice were sacrificed by cervical dislocation, the conventional preparation of spleen cell suspension, adjusting the cell concentration to 1 × 107 / ml.
2, the ELISA assay spleen cell culture supernatant of Th1 cytokines IL-2 and TNF-α and IFN-γ and Th2 cytokines IL-4 level
3 and LDH release assay of NK cell activity
4, the Griess assay spleen cell culture supernatant NO levels
5, RT-PCR semi-quantitative detection of spleen cells FasL mRNA expression levels of Third, the statistical processing
The experimental data SPSS16.0 statistics analysis software application t test was used for statistical treatment, P < 0.05, significant difference.
NK cell cytotoxic activity of test results
BALB / c mice injected with black garlic extract is given in five days in a row, the experimental and control groups of mice NK cell activity, the results show that: compared with the control group (5.82 ± 1.38%), black garlic extract processing 4-6 days later, the mice NK cell activity increased significantly and reached its peak in the first 5 days (11.21 ± 1.17%), and then decreased.
2, spleen cell culture supernatant cytokine levels in the test results
In this study, we examined the Th1-type cytokines of IL-2, IFN-gamma and TNF-α and Th2 cytokines IL-4 secretion levels. We found that mice were given continuous infusion of 5 dark garlic extract, the level of IL-2 secretion in 6 days after treatment significantly increased with the control group (20.14 ± 3.88 pg / ml) compared to a significant statistically significant (P < 0.05). Of TNF-α levels from one day after treatment significantly increased (P < 0.01), peak (68.73 ± 0.64 pg / ml) in the first three days, then decreased until 7 days, were higher than control group (27.36 ± 8.30 pg / ml). Of IFN-γ secretion level after the end of the handle significantly increased, which in the first 3 days to reach peak (105.05 ± 55.73 pg / ml of), followed by drop, to the 7th day close to the control group level (17.38 ± 1.19 pg / ml of) . Th2 cytokines IL-4 secretion level after treatment has been lower than the control group (19.98 ± 2.13 pg / ml) on days 3, 4, 5 of which expression levels were significantly lower than the control group (P < 0.01) , but the change in the baseline scope.
3, spleen cell culture supernatant NO content in the test results
From the black garlic extract after 3 days to 7 days, the mice NO2-is always at a higher level compared with the control group (11.58 ± 0.86μM), there were significant differences (P < 0.001 ).
4, spleen cells from FasL mRNA expression level of the test results
By semi-quantitative RT-PCR technology to detect FasL mRNA in the level of mouse spleen cells. After processing of one day to seven days, the days spleen cells of FasL mRNA expression levels compared to control group showed no significant difference (P> 0.05).
1, the black garlic extract can enhance the cytotoxic activity of NK cells.
2,FasL mRNA expression levels are not increased, suggesting that black garlic extract is not induced killer cells through Fas / FasL pathway to exert its effect.
3, the black garlic extract can spleen cells of NO secretion levels were significantly increased, suggesting that black garlic extract may enhance the role of the innate immune cell activity of macrophages.
4, the black garlic extract can enhance IL-2 and IFN-γ, TNF-alpha generation level, suggesting that the black garlic extract can promote Th1-type immune response.
Address:Jindu Garden,Donghai West Road,Shinan,266000,Qingdao, China
Tel:86-0532-82876355 Fax:86-0532-82876291 Mob:0086-1586682-8452 E_mail:

Black garlic's effect on cance

Black garlic's effect on cancer prevention research

Garlic Allium Liliaceae Bu bulbs to plant vegetation, of spicy, warm accessible, lungs, spleen, heart, A in the "Gang of wood on the grass" in there reads: "Daozhi drink rule leaves rfn. Heartache" , garlic has a line of stagnant air, warm the spleen and stomach, eliminate the effect of siltation in the United States National Cancer Institute as the center of the plant food cancer prevention research "Designer Foods Program" report, listing the 40 or so an effective food The towel is the leading garlic,

However, these conclusions are based on the establishment in terms of raw garlic,)} If in 2005 the General Assembly on the world onion, garlic, left BU students the material due to the small stable and how to make the body more efficiently absorb the subject, to be shipped and black garlic Health and is gradually being i}} degrees seriously, black garlic is garlic in certain conditions Xing Tong Bu, after a certain time after fermentation processed garlic) because after fermentation emerged in the black garlic is dry, so called black garlic,) reported, using fermentation process will pass this Xing black garlic garlic can be processed into wood raw garlic into body 18 kinds of proteins can be rapidly absorbed by the body's essential amino acids the body daily, and has garlic better than the Xing Tong
i}} antioxidant activity of {'}, so its been in a foreign country)' a pan used in all kinds of health food sector) on wood experts on revitalizing black garlic's immune function, antioxidant (anti-active enzymes) , body purification, QOL, and tert-fluid study of indicators, the effectiveness of tests carried out and verified the mainstream of black garlic as a health food supplement for cancer prevention and treatment substitution effect) based on this, the text is on the dark wood in the anti-garlic tumors in garlic black effect of nutrition
Garlic is rich in nutrients were very i}} with the nutritional &#118alue of testing organization reported} i-. Display: per 100 g of fresh garlic with one water 63.8 g, sugar 7.2 g, protein 5.2g,} r} ', fat 10.2 g, calcium 10 mg, phosphorus 12.5 mg, iron 1.3 mg, vitamin B, 0.29 mg, vitamin B = 0.06 mg, nicotinic acid, 0.8 m};, vitamin C7 m};, also contains magnesium and other trace elements Wu etc. These are small can or lack of body nutrients) and black garlic per 100 g of water containing 53.6 g, heat 1 100 kJ, sugar 41.4 g, egg} ll} 10.4 g, fat 5.1 b, calcium 13 mg, Magnesium 52 mg, iron 2.1 mg, sodium 36 mg, potassium 930 mg, zinc 1.4 mg, vitamin B}, 10.726 mg, vitamin B = 0.126 mg, 10.048 mg nicotinic acid, etc. These are small can or lack of human nutrition composition, shows that black garlic water, fat content than the people of garlic significantly reduced, trace Wu mention i}} a lot of factors, and protein, sugar, vitamins and other people garlic is at least 2 times, so black garlic has a rich, essential function even mention the nutritional content of the island,
L 2 play the role of cellular senescence protein-rich black garlic towel
Month aimed fat carbohydrate vitamins and minerals, with tert-tube to prevent aging, immune system depression and so on,) and black water-soluble garlic extracts, protein and selenium selenium polysaccharide by free radicals (hydroxy radical) and superoxide radical (snpcroxidc radical) and other reactive oxygen species have strong scavenging ability, anti-aging effect,) garlic acid enzyme (allinasc) and B drunk black garlic extract also has some of the anti-aging effect; "black garlic "in the can and I'4a quality of allicin combined with vitamin E will have the function, namely the prevention of atherosclerosis and anti-aging) vitamins B, 5 with anti-oxidation, prolong cell life; Moonlight acid can promote cell proliferation, detoxifies; black element germanium contained in garlic has anti-aging effect) 1.3 Liver Liver black garlic has a strong role in antioxidant activity, can inhibit lipid peroxidase structural damage to the liver cell membrane and protect the liver) Researchers studying that black garlic in the garlic for the CCl, and galactosamine-induced toxicity in mouse liver cells in liver injury model drought emerged in good cytotoxic activity against liver , allicin in garlic black on CCI, induced liver cells resistant to poisoning, the main active ingredient of garlic acid (allinasc), and trace elements acid S-allyl-half-skin and skin S-methylthio-half acid, the other, black garlic can enhance the liver cells Valley skin skin Gan S-transferase (GSH-S-transfcrasc activity, to mention i}} liver detoxification function, black garlic in the methionine (L-Mcthioninc) can also be prevention of chronic and acute hepatitis, cirrhosis and other liver diseases; Screenshot acid and other branched-chain amino acids for liver failure have a good therapeutic effect; alanine, aspartame Thalidomide can enhance liver function, liver protection role of the liver ,
2 Black 2.1 Black garlic is the main component chemical composition of allicin garlic (Allicin), also known as allitridin, is the main biologically active component of garlic in general 121, mainly sulfur compounds, known as natural) 'a spectrum antibiotics, It is only a small strong bactericidal, antibacterial spectrum) 'one, and has anti-tumor, reduce cholesterol drunk, anti-rfn. small plates together, liver, prevent heart rfn. vascular disease, lower rfn. pressure
And other physiological effects,) 19 1}}:} Pasteur first found that garlic has antibacterial activity, since studies have shown that garlic has a unique pharmacological activity an easy access to the cell through the lipid membrane, interaction with some retained compounds as to achieve its pharmacological
Garlic contains a reducing sugar 0.14010, 3.790} 0 sucrose, starch, 8.22010, dextrin 7.690} 0, polysaccharide content of the i}}} is about 51.0010, black garlic contains a variety of nutrients, mainly amino acids, month too, protein, enzymes, Xu, vitamins, fats, minerals, carbohydrates and sulfur compounds, etc.) on the black garlic contains 18 kinds of amino acids, including the human body in almost all essential amino acids, of which the most abundant are: glutamic acid, arginine, aspartic acid, captures acid) vitamin black garlic are vitamin A, vitamin B, vitamin C}, black garlic in most of the trace element content of phosphorus and potassium, Qici as magnesium, sodium, calcium, iron, silicon, vl} and zinc, also contain selenium, germanium, etc., to maintain human life on the importance of the activities,) black garlic sulfur compounds unique to the black garlic has been considered in the the main biologically active substances) In addition, black garlic contains allicin, in addition to classes, amino acids, vitamins outside the class also reducing sugar (mainly glucose and fructose), sucrose, polysaccharides, etc.) 2.2 black garlic compounds Black garlic compounds up to two dozen, there are 11 main superfluous: 3,3 - thio-1-propylene, an allyl a single sulfur oxides (one garlic capsaicin, CH2 = CH-CH2-SOSCH2 -CH = CH2, traits very small stable, easy to self-condense A stubble-ene, but also uy were garlic-ene, a cool allyl thio acid), allyl methyl sulfide (CH3-SC H2-CH = CH2), 1-methyl-2-propyl-a-3-methoxy sulfide hexane, ethylene, "1,3} - microphone alkyl, S, S an n-propyl thioacetate a cool, one en- propyl a sulfide (who allicin DiaLlyldi-sulfide, CH2 = CH-CH2-SS-CH2-CH = CH2), a propenyl disulfide (garlic new human factors, CH2 = CH-CH2-SSS-CH2- CH = CH2), an allyl tetrasulfide (C H2 = CH-C H2-SSSSC H2-CH = C H2), an allyl thiosulfate I'4 purpose (CH2 = CH-CH2-S02- S-CH2-CH =
3 black and anti-tumor effect of garlic Research
3.1 bactericidal anti-inflammatory effect in black garlic were allicin (allicin) and propylene sulfide liquid white grease (CH2CH2CH2-that is, from the bactericidal effect of the main component of black people allicin containing garlic with a towel) 'a spectrum of its antimicrobial effects meningococcal meningitis virus, influenza virus, encephalitis virus, hepatitis virus, can cause severe cryptococcal meningitis, Streptococcus pneumoniae, Candida, Mycobacterium tuberculosis, typhoid bacillus, paratyphoid bacillus, A Miba parasite, Trichomonas vaginalis, Rickettsia, Staphylococcus aureus, Shigella, Vibrio cholerae and other pathogenic microorganisms have bactericidal effect) black garlic on experimental studies have shown that black garlic volatiles, leaching solution and allicin in vitro on a variety of pathogenic bacteria have a significant inhibitory or bactericidal effect,) black garlic sulfur compounds in the bactericidal effect even stronger live rfn. A preservative benzoic acid, sorbic acid, etc., is a natural plant before the strongest antibacterial effect in a flat,

3.2 direct anti-tumor effect black garlic can block the synthesis of carcinogenic nitrosamines, thus inhibiting growth of cancer cells, killing of cancer cells play a role) research shows that black garlic in ethane sulfonic acid B I'4a thio and diallyl trisulfide from various nitrosamines in the stomach, blocking the formation and accumulation; black garlic is a strong element of anti-cancer trace element germanium, can inhibit the carcinogenic nitrosamines, played anti-cancer , anti-cancer effect, black garlic is one of the main components of allicin, the study shows that allicin can increase the permeability of tumor cells, causing cell membrane damage) allicin into the role of tumor cells in the nucleus, the destruction of mitotic nucleus, so that the collapse of chromosomes, the nuclear mass overflow, leading to tumor cell death) Wu Shaoxiong allicin and other i5 i in skin tumors in mice bladder anti-tumor effect and mechanism of the experimental study, assessed by the MTT assay of allicin direct cytotoxic activity, animal experiments showed that allicin in the body have significant anti-tumor effect, and with the LDH release method to measure the cytotoxic activity showed that allicin for bladder skin cancer has a direct cytotoxic effect, and allicin treatment produced for B,}, tumor cells, lymphocytes,) Han Liying, etc. u} i observed allicin on cultured human white rfn. disease cell line K562 cell proliferation and apoptosis, the results of 0.1-5.0 mg / L allicin inhibit the growth of K562 cells, induce apoptosis) In addition, selenium's antioxidant capacity is Bureau, can prevent over-oxidation of i1 cells play a protective membrane to increase immunity, inhibit cancer effect) in the amino acid phenylalanine can inhibit the growth of cancer, vitamin A, vitamin C has anti-cancer effect, one can mention Bureau of immunity, on the other hand to capture singlet oxygen and free radicals, researchers in vitro to a small crop of the same concentration of A deal with three kinds of allyl with small tumor cells and found that A crop-ene on the IL-60, MG. -803 And Molt-4 cells were three kinds of tumor-induced apoptosis has a significant role
3.3 Ping Qiao and other oxidation wish i; i of 144 mice were randomly divided into aging
Control group, model group, positive control group (V. Group), black garlic low-dose group ((65 mg / kg), black garlic dose (260 mg / kg), black garlic i}} dose (650 mg / kg, white garlic, low-dose group (65 mg / kg), white garlic dose group (260 m stay kg), white garlic
Bureau dose group (650 mg / kg) of 9 group, 30 d after the intervention, the Australian-based oil-fed mice, screen, making oxidative damage model, the mice were measured rf}. Fluid, liver tissue MDA and superoxide dismutase (SOD), Gu Gan skin skin peroxidase (GSH-Px) activity, the results of black garlic can significantly reduce rfn. fluid and liver tissue MDA, tissue mention i}} in the activity of antioxidant enzymes, reduced MDA black garlic and put i}} GSH-Px activity was significantly better in the role of white garlic and positive
Control,) Conclusion: Black garlic has strong antioxidant activity, anti-oxidation was significantly better than white garlic) treatment from the recent scene of the most cutting-edge reports indicate that "black garlic" of nearly 90,010 types of symptoms than medical products play a superior effect,)

3.4 to enhance immune function animal experiments showed that the "black garlic" in the fat-soluble essential oil can significantly put i}} macrophages (macrophage) of phagocytic function, with enhanced rabbit immune system function, LiL; etc. iii found that garlic oil on Th 1 / Th2 cytokine balance has a dual effect of low doses can mention i}} Thl-type T-cell immune response: Bureau dose to mention i}; Th2-type immune response) induced by allicin has the role of human lymphocytes, and With increasing concentration of allicin Bureau, along with the frequency of lymphocyte activity rose Bureau shows that allicin can enhance human immunity,) foreign scholars through experimental studies have shown that allicin on neutrophil chemotaxis, phagocytosis and killing are small with the extent ini, the study shows that allicin can increase the number of spleen antibody-forming cells and significantly enhance the humoral immune function in animals,) In addition, garlic contains black Lai acid, amine play Bureau of acid have to mention immune function, vitamin C can also enhance the body's immune system, zinc black garlic in hormone synthesis, improve the body's immune system, visible, black garlic can significantly improve the Bureau of the human cellular immune function, body fluids non-specific immune function and immune function, to mention Bureau immunity,
In summary, we can see a period of discovery of tumor can be removed by surgery; However, most BU patients had tumor has been diagnosed to mid-or late surgery alone and small to completely solve the problem, only a supplementary drug, chemical treatment) and good response to conventional chemotherapy very small, drug into the body after the "indiscriminate killing innocent people", in addition to killing cancer cells, it also kills the body's normal cells, resulting in lower immune function Bu and other issues,
Chinese medicine is multi-directional, multi-channel, multi-target for anti-cancer cancer that) black garlic in the inhibition of tumor at the same time, also played a mention Bureau of immune, antioxidant, scavenging free radicals, lowering rf}. Fat rf} Sugar and other regulatory function} sentence, is in line with Chinese medicine advocated by the "ounce of treating disease" concept,
Black garlic is receiving) 'a pan-focus, clinical application)' a wide, however, black garlic on anti-tumor mechanism and effective single component of basic research is still small,}! C} to be a scientific approach to strengthening the study of black garlic made more of a cat cancer patients,
Address:Jindu Garden,Donghai West Road,Shinan,266000,Qingdao, China
Tel:86-0532-82876355 Fax:86-0532-82876291 Mob:0086-1586682-8452 E_mail:

black garlic is it a new trend

Black garlic? Yes, you read that correctly. It turns out there is one. Imagine garlic without all the annoying things. Virtually odorless, the pulp, which melts in your mouth.

This unusual garlic and its technology of preparation, has a long history in the culinary of Korea and Thailand, and appreciated for the rich content of antioxidants. Use of this unusual garlic as said is prolong life and, therefore, is added to the energy drinks.

Scott Kim, is the founder of "Black Garlic Inc", who in 2005 had started to import garlic from Jeju Island, Korea. In 2008 he started producing garlic in Hayward, California. At first it was hard to interest anyone in the produce, because of its unusual look. But when the restaurant "San Francisco" started using it, they are interested in journalists writing about food. After that the fame of this unusual garlic grew dramtically

This unusual garlic is very popular in Japan, USA, Australia, Europe, and is used in the culinary industry, as well as in the production of dietary supplements. Its popularity grows from the fact that garlic does not smell, tastes sweet, but its activity is ten times greater than activity of normal garlic.

The popularity of this garlic grown in England, where it made its debut in the preparation of food in February 2009. A new species of garlic drew a great interest also in Asia.

Is this Garlic a 100% natural product?

Now garlic is the latest hit in the arsenal of professional chefs worldwide. It produced through a special fermentation: during the month the product is stored at a high temperature. And you will be surprised to learn that the unique color, flavor and texture of the product prepared without any additives! Garlic is naturally turns black, the content of sugars and amino acids contribute to this.

During fermentation, these cells produce melanoidins dark color, a substance which is responsible for the black bulbs. It is natural and healthy product: sweet, like caramel or molasses, with a texture as raisins or figs, with very subtle shades of sweet garlic and does not smell at all, is &#118alued as a health food. It can be taken at any time of day! Black garlic popular and useful addition to any healthy diet.

Has no odor, which is important in the manufacture of dietary supplements, as well as for cooking (many people do not like the smell of garlic, but they understand how important medicinal properties of the latter).
Activity ten times higher than normal garlic!
Garlic can be used by any means:

Snack straight from the jar. Black garlic is like a dried fruit and eat it straight from the package.
Garlic is an excellent addition to the olives, sun dried tomatoes, cheeses, meats and bread.
This garlic is incredibly easy to cook. It can be added to any meat, fish or vegetable dish. And yet, it will decorate with its unexpected color elegant table in any home, intrigue, and will not leave you indifferent. It has a unique taste.
According to ancient legend in the mythology of Taoism, Korean dark garlic is the grant of immortality, and that only the gods can bestow immortality is the man.
Black Garlic Health Benefits
Differences between Regular and Black Garlic
Black garlic is not just another type of garlic. It is regular garlic that turned into black by going through the process of fermentation. Fermentation is natural process, which is done on high temperatures and lasts for about a month. There are no additives or preservatives used in this process, which makes black garlic very healthy food, even a superfood.
By going through a process of enzymatic fermentation, sugars and amino acids, present in fresh garlic, turn into substance called melanoidin, which gives it a black color.
Fermentation also changes the ingredients of black garlic and its taste. Generally, it tastes much sweeter than fresh garlic. It can be put in all kinds of food, so it has become very popular in restaurants and households.
Besides many health benefits, black garlic doesn&#161;&#175;t cause bad breath. The compounds responsible for bad breath (alliin and allicin) are destroyed by the enzymatic fermentation.
health benefits of black garlic
Black garlic health benefits
There has been many studies that show black garlic health benefits.
Here is a list of the most important benefits of black garlic:
* Black garlic has twice as more antioxidants as fresh garlic. This makes it powerful enough to decrease the risk of chronic diseases. Antioxidants act against free radicals, which damage cells leading to all kinds of diseases, such as rheumatoid arthritis, circulatory problems, heart disease, Alzheimer&#161;&#175;s and other chronic diseases.
* Antioxidants from black garlic also have many cardiovascular benefits. Black garlic helps lower the cholesterol and high blood pressure.
* It decreases the risk of cancer, thanks to its ingredient S-Allcysteine.
* Black garlic has anti-bacterial properties; it helps fight the infections and improves immunity.
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How to make black garlic

We all believe that the health, eating black garlic black garlic on the market as a health food and supplements, the price is relatively high, in fact, at home, you can easily make black garlic,
Here I will introduce two black garlic molding method for your reference.
The first method: rapid generation of law

Step 1: Prepare good garlic, three of each head of garlic wrapped in aluminum foil,
Step 2: roasted on the stove above, just like on the street to do the kind of barbecue, 15 minutes,
Step 3: Flip the back and then bake for 15 minutes,
Step 4: steamed, placed in a pressure cooker inside the steam, steam cooked into about 30 minutes,
Note: In the second step, if conditional, can be placed inside the oven baking, aluminum foil, can be placed in a plastic box inside, but slightly lid yo or evaporated dry.
The second method: rice cooker steaming

Step 1: Prepare the garlic, cleaned it and put the rice cooker inside
Step 2: Start heating baking, until the water boils after transferred to the insulating state,15-20 days out,

Step 3: natural fermentation mature, can be placed on the air-dried at room temperature for a few days, the best paper bag, sweet and sour taste to taste

Step 4: you're done, if you need to save, the best peeling, stored in the refrigerator Remarks: The second step to start may distribute the smell of garlic, the best on the balcony or outdoor, the garlic will gradually disappear after a week,
Comments: The second method of risk, the quality of the rice cooker is the key, if prolonged driving rice cooker, rice cooker can not afford oh, then there are home not to power drops, great risk, but also more expensive electricity If you really want at home, do it yourself, you can buy black garlic Division I professional production equipment, very cheap equipment, benefit for life,

creekbay black garlic

Creekbay specialized in organic garlic , process garlic,black garlic fermenter. Creekbay (xiao he wan) village is surrounded by a small river, own a 60000sqm farm, operated by CreekBay Cooperative, mainly plant green food. 2010, organize green food process center, supply black garlic and fresh garlic, also green vegetable.
2012,Creekbay establish first Black Garlic Fermenter research and manufacture center,supply black garlic fermenter all over the world, 
   Qingdao Jieruixin.,(Creekbay Black Garlic Market Center) located in the beautiful seaside city - Qingdao, China, professional in export black garlic, black garlic processed product and black garlic fermenter all over the world, with strongly experienced staff members and technical facilities. We can can offer professional service for you, 
   Gourmet have been invent following methods for eating: Black Garlic Food,Black Garlic Recipes.