Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Black Garlic
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Background
The use of garlic for medicinal purposes dates back more than 5000 years. Garlic’s cardiovascular effects are the most studied and promoted of its benefits, but its therapeutic properties also include plasma lipid support and positive effects on the immune system.
The health-promoting effects of garlic are derived from sulfur-containing compounds such as allicin and S-allyl cysteine (SAC), a superstar antioxidant found abundantly only in black garlic (compared to other garlics). Unfortunately, allicin is very unstable and degrades quickly under heat. It is also extremely pungent, which limits its potential as a dietary supplement.
The aging/fermentation of black garlic increases the levels of the stable compound, SAC, and changes the flavor and odor of raw garlic to a sweet, umami flavor.- Product Highlights
- Proprietary double fermentation
- A whole-food ingredient, sourced in North America and processed in Wisconsin
- Nothing is ever added – preserved in its whole garlic matrix
- No extraction or purification – natural phytonutrient profile is retained
- Freeze-dried – no added excipients
- Natural matrix ensures greater stability of marker compounds
- Guaranteed SAC content
- Higher ORAC than regular garlic
Applications & Uses
- Markets