Vietnam black garlic

Black garlic Vietnam is producing from agriculture’s village Ly Son. It great quality and well know so it’s also call Ly Son black garlic. Ly Son Island District of Quang Ngai Province is a land famous for garlic cultivation. With its climate and natural features, the area is covered with white and white sand throughout the year, and the same characteristics that people have long associated with garlic cultivation. The particular natural elements that give the garlic plants in this place distinct characteristics that are nowhere to be found. Li Son garlic has been known to many, especially black garlic Ly Son – a famous black garlic in Vietnam has been present in many countries.

Ly Son black garlic after the medium size fermentation as Ly Son garlic is selected, the outer shell brown or dark brown. Black garlic cloves are very small. Outside is a large layer of shrimp, inside the core is a small clusters of shrimps. While the other types of black garlic inside are also large or without layers inside. If the peeled off the meat is only a few;

Vietnam garlic or Ly Son garlic

Vietnam garlic or Ly Son garlic

Fermenting black garlic Ly Son

Ly Son black garlic is selected from garlic Ly Son genuine brand has the best quality and largest size to ferment garlic Li Son black.
Technology of fermenting black garlic Ly Son is the advanced technology of Japan was the engineer of King Ly Son garlic successfully adjusted to apply to the type of garlic Ly Son, which is very small size (diameter 1.5 – 4.5 cm) than Japanese garlic (4-7 cm diameter). The nature of black garlic production technology applied by King Ly Son Garlic is slow fermentation process in fresh garlic in the temperature of 20 – 90 degrees Celsius and humidity of 50 – 100%;

Vietnam black garlic

Vietnam black garlic

Usefull Ly Son black garlic

a) Ly Son black garlic protects the body against cancer and reduces cholesterol
Long-term fermentation has turned ordinary garlic into a “super-garlic”. S-allylcysteine ​​(a natural constituent found in fresh garlic) and a derivative of cysteine ​​amino acid are found to be much more abundant in black garlic than fresh garlic. These two components can reduce cholesterol and reduce the risk of cancer.

b) Ly Son black garlic works to protect the body against infection
Fresh garlic contains antimicrobial, antibiotic and anti-fungal agents in its allicin active ingredient. In black garlic, S-allylcysteine ​​supports the absorption of allicin, which facilitates the absorption and metabolism of allicin more easily, thus greatly enhancing the body’s ability to protect itself against bacteria, invasive viruses. enter, infection.

c) Ly Son black galrlic also protects the body against disease
Fresh garlic is a very high antioxidant food. Li Son Black Garlic is proven to have antioxidant properties twice as high as regular fresh garlic. Antioxidants protect cells from disease, aging, and are therefore believed to slow down the aging process. The antioxidant capacity of black garlic is very high to protect the body from the damage caused by free radicals. Therefore, Li Son black garlic becomes the ideal food to support the treatment of chronic diseases (caused by cells damaged by free radicals) such as heart disease, Alzheimer’s disease, rheumatoid arthritis and many other chronic diseases.

d) Other effects of black garlic Ly Son
In addition to the same effect as regular garlic, Li Son black garlic also has more valuable effects. Studies on the biological effects of black garlic showed that organic sulfur compounds, derivatives of tetrahydro-β-carboline, were formed by strong fermentation, free radical scavenging and process suppression. Peroxidation is higher than normal garlic.

Research results show that black garlic extract has a strong effect against tumor cells, thus preventing and supporting treatment of cancer. The mechanism of action of black garlic is not by direct cytotoxicity but by way of stimulating the immune response, eliminating the possibility of metastasis of tumor cells.

The study also showed that S-allyl-L-cysteine-rich black garlic reduces the incidence of colon tumors and unusual congestion, the earliest clinical signs of colon cancer. The results also suggest that black garlic has a prophylactic effect on cancer-causing agents by inhibiting the growth of tumor cells.

In addition, black garlic also works to regulate blood sugar.

The fermentation of fresh garlic to form a black garlic causes the garlic to lose its pungent odor, making the cloves garlic more palatable, easier to eat, and at the same time disappears from the mouth when garlic is eaten. Instant black garlic flavored with dried fruit, sweet and slightly chewy, is often eaten and decorated in many dishes in large restaurants. In addition, people eat a lot of fresh garlic, in addition to breath garlic smell out, garlic also cause body odor. Black garlic does not have these smells, even when people eat a lot of black garlic to supplement health does not smell.

Thus, black garlic has good effect on health, just eat delicious. Therefore, it is increasingly used in high quality restaurants and in many cuisines in the world.

With the aim of helping farmers find the output for their agricultural products, contributing to the development of Vietnam’s agriculture, VNJ Vietnam will act as a bridge for importers to link. with farmers who produce Vietnam black cardamom.

Best regard.

VNJ Vietnam