黑色的大蒜柔软的囊

Medical studies have shown that anti-aging, oxidation power, enhancing immune function of the black garlic is10 times that ordinary garlic. During the processing process, Combination of garlic and vitamin B1 called allithiamine It can promote the decomposition of sugar quality, control blood sugar rise; the same time, green sulfides called scordinin in the black garlic can activate cells, help Vitamin B1 translate the sugar into energy, with the lifting of fatigue, enhance physical and other effects. Black Garlic also contains S-methyl cysteine sulfoxide and S-allyl cysteine sulfoxide, which can inhibit G-6-P enzyme NADPH, prevent the destruction of insulin.