1.Introduction of Black Glarlic Extract Black garlic is a type of caramelized garlic (a Maillard reaction, not fermentation) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. 2.Product Details Botanical Source: Allium sativum L. Part used: Bulb Specification: 10:1,1%-3%Polyphenol Appearance Brown fine powder Flavor & Odor Characteristic Particle size 100% pass 80 mesh Physical: Loss on Drying ¡Ü5.0% Bulk density 45-60g/100ml Sulphated Ash ¡Ü5.0% GMO Free General Status Non-irradiated Chemical: Pb ¡Ü3mg/kg As ¡Ü1mg/kg Hg ¡Ü0.1mg/kg Cd ¡Ü1mg/kg Microbial: Total microbacterial count ¡Ü10000cfu/g Yeast & Mold ¡Ü1000cfu/g E.Coli Negative Staphylococcus aureus Negative Salmonella Negative Enterobacteriaceaes Negative 3.Main functin: 1. Anti-oxidant,anti-aging.. 2. Anti-cancer,anti-tumor. 3. Enhance immunity . 4. Regulating blood sugar levels. 5.Anti-inflammatory