Difference Between Black Garlic Extracts (SAC vs. Polysaccharides)

Black garlic extracts are often standardized to different active compounds, leading to variations in their primary benefits. The two types you mentioned are standardized based on:

1. S-Allyl-L-Cysteine (SAC 0.1%): This extract focuses on the benefits associated with SAC, which is known for its antioxidant properties, potential cardiovascular health benefits (like lowering blood pressure), and potential anti-cancer properties.
2. Polysaccharides (10%): This extract, like the WeightCare™ Black Garlic Extract, is standardized for its polysaccharide content. Polysaccharides from black garlic are linked to antioxidant properties, immune system support, anti-inflammatory effects, and cardiovascular health benefits. The WeightCare™ type specifically highlights its ability to help reduce sugar absorption.

Which is more suitable for encapsulation?

Both types of black garlic extract are generally suitable for encapsulation, as they are typically in powder form. The choice between the two depends entirely on the specific health benefit you want your product to provide:

• If the focus is on antioxidant, general cardiovascular support, or potential anti-cancer effects related to SAC, the S-Allyl-L-Cysteine (SAC 0.1%) extract would be more appropriate.
• If the focus is on immune support, anti-inflammatory effects, or benefits related to sugar absorption and weight management (as indicated by the WeightCare™ type), the Polysaccharides (10%) extract would be more suitable.

Recommended Dosage:

The appropriate dosage for encapsulation depends on the desired effect and the specific concentration of the extract used. Product specifications or supplier recommendations often provide guidance. It is best to consult the technical data sheet for the specific product you purchase or consult with a formulation expert or healthcare professional for precise dosage recommendations for your intended application and target benefits.