InflamCare™ Black Garlic Extract (S-Ally-L-Cysteine 0.1%)
Food
Code: 11039
Currently, research has found that black garlic can fight free radicals, fight cancer, and inhibit toxins in the body. Reduce the chance of heart disease. Inhibits allergies
Black Garlic Extract Black Garlic Extract (S-Ally-L-Cysteine)
Concentration type S-Ally-L-Cysteine 1000ppm minimum
Black garlic is made from taking garlic through a bioferment process to contain active ingredients that are beneficial to the body. in higher quantities
S-Allyl-L-Cysteine (SAC): SAC is a compound found in black garlic. It has several health benefits including:
Antioxidant Properties: SAC has been found to have antioxidant properties which may be beneficial in preventing damage to cells caused by free radicals.
Cardiovascular health: SAC may help improve cardiovascular health by lowering blood pressure and reducing the risk of heart disease.
Anti-cancer properties: SAC may help prevent cancer by inhibiting the growth of cancer cells.
- Room (25-40C)
- 24 Months from manufacturing or testing date.
- 50mg - 100mg
- 50mg
- 50mg - 100mg
- 50mg
- Add at last step. Avoid temperature above 40C.
- Heat Tolerant
- 0.00 - 0.00
- Soluble in Water, Soluble in Ethanol, Dispersible in water, Soluble in DMSO (Dimethyl Sulfoxide)
- -
| Test Name | Specification |
|---|---|
| Appearance | Fine powder |
| Color | Brown yellow to brown |
| Odor & Taste | Characteristics |
| Assay (S-Ally-L-Cystein) | 1000ppm Min |
| Sieve analysis | NLT 95% pass 80 mesh |
| Loss on drying | 5% Max |
| Ash | 5% Max |
| Arsenic | NMT 2ppm |
| Mercury | NMT 1ppm |
| Lead | NMT 2ppm |
| Cadmium | NMT 0.5ppm |
| Total plate count | 10000CFU/g Max |
| Yeast & Mold | 1000CFU/g Max |
| Coliforms | NMT 3MPN/g |
| E.Coli | Negative |
| Salmonella Spp | Negative |
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