Black Garlic
In the past, garlic was always known as a cooking spice that has many health benefits. Recently, the Military Medical Academy has successfully discovered the fermentation process of black garlic. Fresh garlic harvested in Ly Son area, carefully selected and undergoes slow fermentation (about 45 days), under strict control of temperature and humidity, produces black garlic. High levels of active ingredients, especially S-allyl-L-Cystrin, have been shown to help prevent tumor growth by 5-6 times than fresh garlic. Black garlic is black, sweet with herbal aroma, no unpleasant smell of fresh garlic.
Place of manufacture: Vietnam.
Ingredients: Black Garlic fermented 100% natural – no additives, no preservatives, no color food.
Health benefits:
Protect cells and blood forming organs, prevent the body from radiation. Contribute to protect the health of people living in polluted environment that raises health risk.
In some cancer cell lines, black garlic extract suppresses the growth of cancer cells in breast cancer, lung cancer, stomach cancer, especially good for colon cancer.
Scavenge free radicals which are the source of incurable diseases such as cancer, cardiovascular, diabetes, etc.
Protection of liver cells, support treatment of hepatitis, cirrhosis, fatty liver.
Enhance immunity, contribute to the treatment of cancer, reduce recurrence and metastasis in cancer treatment.
Improve physical strength, nutrition, stimulate digestion, gain appetite and support good sleep, especially in the older people.
Lower cholesterol, lower blood cholesterol, increases HDL cholesterol, lowers blood sugar.
Usage: Each person uses 4 solo garlics (or 8 garlic cloves) daily.
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