Black Garlic Ingredient Launched with “More Health, Less Odour”

Already well-known and appreciated as a culinary delicacy in Asia, black garlic is now coming to Western markets for use in nutraceuticals and functional food applications.

Aug 6 2010 --- Frutarom has launched the Black Garlic Extract EFLA451, with similar health benefits but much less risk of bad breath compared to standard garlic.

Already well-known and appreciated as a culinary delicacy in Asia, black garlic is now coming to Western markets for use in nutraceuticals and functional food applications. It is derived from fermentation of fresh garlic bulbs and shows comparable benefits for cardiovascular health. At the same time, black garlic causes virtually no undesirable side effects, such as bad breath or body odour.

Black garlic is traditionally eaten as a culinary snack for its mild, sweet taste, as well as for its health benefits. As a part of its EFLA-line, Frutarom has developed the Black Garlic Extract EFLA451. The extract is based on fresh garlic (Allium sativum), which is auto-fermented under warm and humid conditions that favour enzymatic reactions, before being extracted. During fermentation, the white cloves gradually darken to their final black appearance. Through this process, the original compounds are converted into a whole new range of compounds: Black garlic is low in alliin and allicin, both precursors of the substances which are responsible for the undesirable odorous side-effects of fresh garlic. Having totally lost its pungency it even takes on a sweetish, mild taste and smell, similar to that of oven-roasted garlic.

The beneficial effects of garlic for cardiovascular health are supported by hundreds of  studies and with increasing numbers of cardiovascular disease deaths worldwide, supplements containing garlic compounds have become an integral part of the nutraceutical market. Compared to the fresh version, black garlic has a higher antioxidant potency and thus displays proven cardiovascular benefits. In addition to its positive impact on blood pressure and blood lipids, it has immunomodulatory activity, retards arterial calcification and even accelerates wound healing. A German in-vivo study using Black Garlic Extract EFLA451 has furthermore proven its significant ability to inhibit thrombocyte aggregation caused by various organic triggers. Aggregating platelets have a negative effect on blood circulation because they increase the risk of capillary blockage and blood clots, and thus can lead to thrombosis.

Since they are free from the inconvenient downsides of fresh garlic, such as bad breath and body odour even with prolonged intake products using black garlic are a valuable means of supporting the cardiovascular system. The recommended daily intake is 660 mg, which is equivalent to 4.0 grams of the fermented bulbs.

Black garlic can be used in traditional nutraceutical supplements, such as tablets and capsules, but also in liquid applications with a heart health positioning, instead of or in combination with standard garlic. Due to its mild taste and good water solubility, it is also suitable for a variety of food applications both savoury and sweet. A pure form could also be used at home as a healthy snack or as an ingredient for savoury food preparations.

Frutarom’s extract is presented as a powder with an average drug:extract ratio of 6:1, calculated on freshly fermented cloves. Like all of the extracts in the EFLA-line, the Black Garlic Extract is manufactured in accordance with PIC GMP (Good Manufacturing Practice) conditions.