China Cosmetic Raws Black Garlic Extract Pure Powder CAS. 21593-77-1 99% Purity

Product name Black garlic extractCAS No.21593-77-1Molecular FormulaC6H11NO2SMolecular Weight161.22Purity99%

Black garlic is produced by fermenting whole bulbs of fresh garlic in temperatures of 65 to 80 deg C in a humidity-controlled room for nearly a month. After this, the garlic cloves will have turned black. To achieve a sweet, prune-like taste, the fermented garlic is left to oxidise in a clean room for 45 days.
Black garlic can be eaten raw or cooked in the same manner as fresh garlic.

Allyl cysteine (SAC) is an organic compound that is anatural constituent of fresh garlic.

It is a derivative ofthe amino acid cysteine in which an allyl group hasbeen added to the sulfur atom.

Allyl cysteine iscurrently being investigated as a potential cholesterol lowering agent and asa chemopreventive.