About Us
We are a group of individuals who share one common denominator: our passion about what we do. I have been an active entrepreneur, businessman, caterer, chef and culinary consultant over a period of a few decades. My extensive travels to a number of culinary hubs throughout Europe and Asia has not only broadened my horizons but also enables me to seamlessly integrate various cuisines resulting in an interesting fusion of ingredients and the cultures that are behind them.
The paths that I have travelled over the years have brought me into contact with a number of individuals who are knowledgeable in food-related production, preservation and presentation so our small family-like team consists of importers, farmers, health and food hygiene consultants and distributors.
We are specialized in our various fields and have combined our resources to effectively produce and market various products which not only enhance the taste on your plate but also the wealth of your health.
Organic Black Garlic
Black Garlic and Its Therapeutic Benefits
Black garlic is a functional food produced from fresh garlic (Allium sativum L.) via fermentation with the whole bulbs or peeled cloves in a chamber in which temperature (60–90°C) and humidity (70–90%) are regulated for a period of time. Black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids, tetrahydro-β-carboline derivatives, and organosulfur compounds, including S-allyl-cysteine and S-allyl-mercaptocysteine, as compared with fresh garlic. Note that fermentation not only alters the nutrition components and sensory attributes but also enhances the bioactivity of black garlic. A growing body of evidences demonstrating therapeutic effects of black garlic, including anticancer, anti-obesity, immunomodulatory, hypolipidemic, antioxidant, hepatoprotective, and neuroprotective effects, have been reported in the last few decades.
Antioxidant properties
Black garlic contains abundant antioxidant compounds including polyphenols, alkaloids, flavonoids, S-allyl-cysteine, and antioxidant intermediate products derived from Maillard reaction [8, 9]. Several studies suggest that black garlic not only scavenges the free radicals in vitro but also activates the antioxidant enzymes in vivo.
Benefit effect on dyslipidemia and anti-obesity
Obesity can be prevented by a combination of physical activity and healthy diet balance between energy intake and expenditure. Note that several functional foods such as γ-oryzanol, butyric acid, legumes, bromelain, peas, lentil, fabas beans, conjugated linoleic acid, diacylglycerols, purified black raspberries, apples, bilberries, sea buckthorn, etc. have been indicated as preventing and/or treating obesity agents via several mechanisms including the induction of satiation, decreasing of appetite, regulation of lipid metabolism, and thermogenesis [21]. Among them, black garlic is known as a prominent lipid and weight-lowering ingredient.
Anticancer effect
Cancer, which has been regarded as one of leading cause of death in worldwide, is a type of disease related with uncontrolled or abnormal growth of cells or tissues in our bodies. With the growing number of the evidences reported for anticancer effect of black garlic in recent decades, some researchers suggested that black garlic could be used as a dietary product for preventing and treating cancers from gastric cancer to leukemia. The mechanism of anticancer effects of black garlic in different types of cancer diseases is various comprising of the induction of apoptosis, stopping the cell cycle, and inhibition of tumor growth and invasion.