Tiếng Việt
East Asia Black Garlic – Japanese standard quality
Dong A Black Garlic functional food is naturally fermented according to the technology process transferred exclusively under the supervision of experts from NAGAMINE Company – Japan. The technology transfer is confirmed by the Department of Science and Technology through the Technology Transfer Contract Registration Certificate No. 08/2014/HDCGCN-SKHCN dated October 10, 2014. Production process from selection Selecting ingredients, fermenting, testing, preserving, etc. is done with precision, meticulousness, and meticulousness to every detail like diamond crafting with the care of the Japanese who create the product. black garlic – East Asia Black Garlic with superior quality compared to other products currently circulating in Vietnam.
East Asia Black Garlic has a sweet taste, a soft texture, no longer has the pungent odor or unpleasant spicy taste of Garlic, is fragrant and extremely attractive. Through the metabolism of natural compounds, the fermentation process increases the nutritional value, antioxidant activity as well as many other valuable biological effects of medicinal herbs. The active ingredients S-allylcysteine (SAC), Polyphenols, amino acids, … in black garlic – Dong A Black Garlic bring users many effects such as: Support, Stimulate digestion, prevent flatulence, Helps appetite and supports food digestion. Supports lowering cholesterol, reducing the progression of arteriosclerosis, supporting reducing blood pressure. Increase resistance to environmental and weather factors. Helps support cardiovascular protection. Limit the aging process.
