Its antioxidation capability is significantly increased, 10 times hgher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count. S-arylcysteine that does not exist in raw garlic is generated, which is effective fro preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing arterial sclerosis, etc. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of avtive oxyen and preventing arterial sclerosis. It smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic. The aged black garlic is obtained as a food without any additive only by self-aging. It's a simple and natural prescription for better health.

The source of life-amino acids(per 100g cooked black volume containing garlic)

Iso-leucine 140mg/100g valine 250mg/100g

Leucine 250mg/100g histidine 68mg/100g

Lysine 170mg/100g arginine 790mg/100g

Methionine 87mg/100g alanine 220mg/100g

Cystine 160mg/100g aspartic acid 510mg/100g

Phenylalanine 200mg/100g glutamic acid 1200mg/100g

Tyrosine 230mg/100g glycine 160mg/100g

Hydroxybutyrate acid proline 170mg/100g

Proline 130mg/100g tryptophan 27mg/100g Serine 230mg/100g

Preserve method: avoid light, seal, and place in cool-dry place; cold storage better.

Consumption method: one or three bulbs on day, eat after peeling.

Shelf period: 24 months