Black Garlic Oral Liquid for man power

Product Overview

Description

Black garlic extract liquid for man power

Main ingredients: black garlic oral liquid +Zinc

Origin: South Korea

 

Features: Powerful black garlic juice contains a amount of beneficial ingredient SAC through our patented FSP method and low temperature extraction method and is a premium product with added nutritional fortifier zinc.

Garlic was fermented in the retinispora(Hinoki)ripening containers. The undesirable odor of garlic was removed. The product contians high content of S-allylcysteine (SAC), the active compound of garlic. The product also contians 6mg of zinc per a serving size, which is the functional compound for increasing the immune system in the body.

 

 

Vision and strength:

Vision

1. Brand image powder with differentiate product through accurate market research.

2. Creation of value of life with company and society by positive attitude

3. Promotion for professionals through efficient work and education

4. Expansion to global market with key original patent

Strength

We use high quality of safety garlic from Namhae-gun in Korea. It has no detectable pesticide residues and is produced by clean facility guaranteed by Gyeongnam institute of Health and Environment.

What is the aged black garlic?

Black garlic has long been used for health benefits in Korea and Japan. It is unrelated to a genetically unique six -clove garlic also called black garlic and used in countries like Korea and China. Aged black garlic is a type of fermented garlic(Allium sativum) or also called Allium nigrum due to it’s ornamental plant.

Aged black garlic is also a good source of s-allylcysteine, a natural chemical that’s believed to have health benefits. S-allylcysteine has been studied fpr it’s cancer preventive properties as well as it’s ability to lower cholesterol.

Characteristics

1.  Safe product with no artificial additives

Produced using a patented , high heat fermentation process. Aged black garlic is an all natural product with no additives,preservatives or any other ingredients. The month long aging process not only changed the color of the garlic, but also the taste and the texture.

2. Increase in rate of absorption to human body.

Black garlic contains 18 amino acids, proteins, SAC , active SOD, polyphenols and etc. Which can be easily absorbed by the body compared to raw garlic.

3. Remove of the pungent taste from raw garlic

The flavor and aroma of garlic as we expect it is diminished buy in it’s place is a rich, almost demi-glaze like flavor that finished with the sweetness of figs and the subtle undertones of garlic