date:Jan 15, 2020
ly on the market.
The efficacy of our black garlic extract is backed by science and is a highly stable and bioavailable biomolecule that works to reduce oxidative damage through its superior antioxidant and cardioprotective properties, states Espinel.
The aging process reduces the allicin content and removes the pungent flavor associated with fresh garlic which tends to repel many consumers. The allicin is converted into a potent antioxidant complex and other bioactives characteristic of black