Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Black Garlic
- Product Families
- Composition
100% fermented black garlic extract
- Description
Botanical name Allium sativum Part of the plant Fresh bulb Triple fermented black garlic using different heat levels.
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Health Benefits
- Prevents cardiovascular diseases in general
- Promotes a healthy blood circulation of the body and brain
- Has a beneficial effect on blood pressure
- Improves blood lipid profiles in patients with mild hypercholesterolemia
- Possesses pronounced antioxidant properties
- Supports healthy immune function
- Contributes to a healthy liver function
- Anti-inflammatory activity (inhibiting chronic inflammation)
- Product Highlights
FBG22™ is black garlic obtained from fresh garlic (Allium sativum L.) which has been triple fermented for a certain period. It is a technological process that takes months. It is carried out under controlled humidity at various pre-programmed temperatures. Certain substances disappear, such as certain aromatic substances, but other substances are produced. This strengthens the medicinal properties of the plant and softens the odor. The color becomes dark brown due to the reaction of Maillard. FBG22™ is a good source of vitamins & minerals, amino acids, antioxidants, polyphenols and flavonoids.
- High amount of S-allyl cysteine or SAC (min. 10 mg SAC/g)
- Improves cardiovascular & immune system
- Significant increase in antioxidant capacity
- What makes FBG22™ so Special?
- Conversion of active substances to their bioactive and stable form
- Formation of new active substances such as S-allyl cysteine (SAC) & SOD-like substances that do not occur in the original plant and are more stable
- Better absorption of polyphenols and flavonoids by the fermentation process
- The triple fermentation has enormously increased the antioxidant activity
- Fermentation time between 80 and 90 days what’s necessary for a high content of antioxidants
- Less irritating substances than in fresh garlic > better tolerated by sensitive people
- The right type of garlic for optimum quality
- One of the highest levels of SAC (10 mg/g) by a 100 % natural process
- No pesticide residues, no preservatives, no heavy metal contamination, non-GMO
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 200 - 400
- Uses
- Nutritional supplements
- Functional food
Properties
- Appearance
- Fine powder
- Odor
- Odorless
- Taste
- Sweet with sour
- Soluble in
- Purified water
- Physical Properties
- Typical Properties
- Active Ingredient
- Microbiological Values
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Color | Black to brown | — | — |
| Sieve Analysis (#80 Mesh) | 100 | % | — |
| Loss on Drying | max. 8 | % | — |
| Ash Content | max. 5 | % | — |
| Value | Units | Test Method / Conditions | |
| Active Content | 10 | mg SAC/g | — |
| Value | Units | Test Method / Conditions | |
| S-Allyl Cysteine | min. 1 | % | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10 | cfu/g | — |
| Yeasts & Molds Count | max. 300 | cfu/g | — |
| Escherichia coli | Negative | — | — |
| Salmonella spp. | Negative | — | — |
| Staphylococcus aureus | Negative | — | — |
| Pseudomonas aeruginosa | Negative | — | — |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 1 | ppm | — |
| Lead Content | max. 1 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Pesticides Residues | Meeting USP Requirement | — | — |
Regulatory & Compliance
- GMO Status
FBG22TM Powder does not consist of, nor contains, nor is produced from genetically modified organisms (GMOs).
Technical Details & Test Data
- Why Fermenting Garlic
- Powerful new substances are formed by the fermentation process and the antioxidant capacity of garlic is also substantially increased. The fermentation process also transforms the polyphenols and flavonoids of the garlic. These active substances are cut into smaller pieces whereby they are much more bioavailable.
- These transformed polyphenols and flavonoids are often referred to as SOD-like substances because, among other things, they have an antioxidant property similar to SOD (Superoxide dismutase). They are very stable, which is an enormous advantage in terms of effectiveness.
- During the fermentation process of garlic, unique watersoluble sulfur compounds such as S-allyl cysteine (SAC) and S-allyl mercaptocysteine (SMAC) are produced with much better bioavailability than compounds in conventional garlic such as allicin.
- SAC is a very stable molecule, in contrast to the extremely unstable active ingredient allicin. It is important to choose a fermented black garlic with a high standardization on SAC as many scientific studies indicate to the important health effects of this substance. SAC is considered an important chemical marker for the effectiveness of garlic.
- FBG22™ is fermented garlic that contains as much as 10 mg SAC (S-allyl cysteine) per gram. This is very high and is one of the highest levels of SAC obtained naturally. This is due to the unique, triple fermentation process and the quality & variety of the garlic.
SAC values per gram of different ingredients
SAC is an important characteristic for the therapeutic value of fermented garlic:
SAC or S-allyl cysteine is a water-soluble sulfur compound that is odorless and stable. It is easily absorbed by the intestine. Several studies confirm the antioxidant properties of garlic and S-allyl cysteine. The mechanisms observed include:- scavenger activity of ROS (Reactive Oxygen Species) and RNS (Reactive Nitrogen Species)
- activation of endogenous antioxidants such as glutathione peroxidase, NAD(P)H:quinone oxidoreductase and superoxide dismutase (SOD)
- activation of the Nrf2 factor
- inhibition of pro-oxidizing enzymes (xanthine oxidase, cyclooxygenase and NADPH oxidase).
Fig. Antioxidant mechanism associated to S-allylcysteine (SAC). May 2012 Oxidative Medicine and Cellular Longevity 2012(3):907162
- Science
Based on the large amount of scientific evidence, FBG22™ can be used to support cardiovascular and immune health. However, it is important that the SAC content is as high as possible because it is an important marker for the therapeutic value of fermented garlic. FBG22™ is undoubtedly one of the most powerful black garlic ingredients on the market.
Packaging & Availability
- Packaging Information
Pack in paper-drums and two plastic bags inside 25 kg/drum
Storage & Handling
- Shelf Life
- 2 Years
- Storage & Shelf Life
- Store in a well-closed container away from moisture and direct sunlight
- 2 years if sealed and stored properly