History of black garlic About black garlic
Black garlic was studied in Mie Prefecture of Japan in 2002 and was born in 2004. The presentation by Professor Jinichi Sasaki, a former professor at theFaculty of Medicine at Hirosaki University, which examined the ingredients,was confirmed in mouse experiments to have a surprising content and strongimmune activation.This matter will be widely featured in Japanese newspapersand magazines in 2006 and will become known throughout the country.Garlicproduction volume Japan’s No. 1 Aomori Prefecture has been working on theproduction of black garlic early on, and most of Japan’s black garlic isnow produced with garlic from Aomori prefecture, and it is easy to eatthe large grain of Fukuchi White 6 pieces even in varieties.It has beenpopular since.
In the experiment by Professor Sasaki, after transplanting cancer cells to mice, 1 mg of the ingredient extracted from black garlic was administered by injection on the 2nd, 4th, and 6th days, and then the size of the cancer 3 weeks after It was something to compare.As a result, when administered to 5 mice, 2cancers were completely cured and the other 3 mice reduced the size ofcancer by about 40%.Even in the second experiment, 3 were completely cured,and the other 2 also had half the size of the cancer.On the other hand,experiments with fresh garlic were also conducted, but the size of thecancer decreased to about 60%, but none of the mice recovered.In addition,when the garlic was directly touched to the cancer cells using a test tube,there was no change.From this fact, it is considered that mesenteric garlicdoes not act directly on cancer cells, but activates the body’s immunesystem. In particular, S-allyl-L-cysteine is 16 times more than fresh garlic, and it is thought that NK cells have increased because of its excellent ability to activate immunity and antioxidant capacity. In addition, arginine is 3 times more and polyphenol is more than 6 times more super garlic. The test results of animal experiments conducted by Professor Jinichi Sasakihave attracted attention overseas as well, and are invited to give presentationsat conferences overseas. Japan’s first “black garlic ” has now spread to the West, Asia, Western Europe and other countries around the world.
Professor Jinichi Sasaki
Ingredients contained in black garlic
In fact, the temperature range where the effective functional componentof black garlic increases is decided, and when it deviates from a certaintemperature range, it becomes “black garlic” but it is only black “S-allyl-L-cysteine”, arginine ”, “Total polyphenols “, “Amino acid variety “does not increase. Please keep in mind that there is an increase in immature black garlic and poor black garlic, which are produced in a short period of time, so as to demand profit, efficiency, and mass production these days. “Pure black garlic” increases to “S-allyl-L-cysteine 16 times”, “arginine 3 times”, “total polyphenols 6 times”, and “various amino acids 2 to 7 times” compared to normal white garlic Things are clarified in the analysis results.
Arginine, which is contained in black garlic, is an important component that plays an active role in activating the immune response, promoting cell growth promotion, collagen formation, preventing aging of blood vessels, enhancing immunity, and healing and repairing wounds when injured. Arginine removes excess ammonia in the body, which is said to be the cause of fatigue, and it is also very effective for the recovery of strenuous exercise and fatigue, and it is also a nutrient that is actually used in nutritional drinks and the like. In addition, it has been found that arginine is effective for diabetes and high blood pressure, and arginine can normalize blood sugar and prevent diabetes. Since it works on insulin itself, it promotes secretion, improves movement and suppresses blood sugar, and it has been reported in a study of the Italian Institute of Cardiovascular Diabetes. If you have a family history of diabetes and you are high in blood sugar and you are anxious, just taking in arginine-containing food is effective enough. Black garlic contains three times as much arginine as normal white garlic. Black garlic also contains polyphenols. I think some people think of redwine and blueberries when it comes to polyphenols, but black garlic alsocontains polyphenols that are five to ten times more than ordinary garlic. For example, compared to green tea with a high polyphenol content in the same vegetables, it has a top-class content among vegetables of at least 210 mg, compared to 205 mg per 100 g, and black garlic. Polyphenols, which are often heard in recent years, are contained in the astringency, bitterness and pigment of vegetables and fruits, and have strong antioxidant activity. Active oxygen is always generated in the body, and in recent years this active oxygen is considered to be the cause of rusting the body and accelerating the aging phenomenon. Although it is polyphenol which is an important nutrient which removes active oxygen said to be the origin of the aging phenomenon when it is taken into the body, in recent years, it has been found that the antiallergic action is very strong and the effect of suppressing hay fever etc. In mouse experiments, research has shown that the cytokine IL-4 (Interleukin-4), which is known to exhibit anti-allergic activity and anti-infective disease and is said to be involved in the onset of allergic disease, has decreased. I often hear that severe hay fever has been cured, but the reason is being elucidated. The cause of reactive oxygen species is stress, smoking, drinking alcohol, electromagnetic waves, ultraviolet rays, food additives, etc. Therefore, black garlic should be selected without additives.Seeking higher quality
Pure black garlic has obtained certification of level 5 FSSC 22000, which is regarded as the strictest standard in food safety worldwide.
