Nature*4*Science Unveils its Black Garlic Extract

March 23, 2012

The aged black garlic ingredient will complement Nature*4*Science’s existing line of allicin-standardized garlic extracts.

Nature*4*Science Inc. (Anaheim, CA) is introducing a black garlic extract to the U.S. market. The aged black garlic ingredient will complement Nature*4*Science’s existing line of allicin-standardized garlic extracts under the New-Gar portfolio.

Black garlic is the result of a month-long fermentation process that doesn’t include yeast or fungus and helps reduce odor and flavor of garlic. According to Nature*4*Science, black garlic is seeing increased use in alternative medicine and gastronomic circles.

The company says that black garlic has been the subject of several published studies on blood pressure, blood lipids, immune-modulatory activity, accelerated wound healing, and other potential health benefits. For more information, hit the “What is Black Garlic?” button at the website linked above.