Fniberry® Black Garlic Extract

S-Allyl-L-Cysteine standardized fermented garlic for metabolic, cardiovascular and weight management formulas

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Product Overview

Fniberry® Black Garlic Extract is produced from fermented Allium sativum L. (black garlic) through a controlled high-temperature, high-humidity aging process lasting 60–90 days.
During fermentation, raw garlic is transformed into black garlic, dramatically increasing the concentration of bioactive sulfur compounds, especially S-Allyl-L-Cysteine (SAC).

SAC is a highly stable, water-soluble and bioavailable sulfur amino acid, recognized as the key functional marker of premium black garlic extracts.

Fniberry® Black Garlic Extract is designed for weight management, blood sugar control, cardiovascular support and metabolic health.

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Botanical & Processing Advantage

• Botanical source: Allium sativum L.

• Raw material: Whole garlic bulb

• Process: Low-temperature fermentation → aqueous extraction → concentration → spray drying

• Solvent: Water only

• Traceability: DNA-verified botanical origin

Fermentation converts harsh sulfur compounds in raw garlic into mild, highly bioactive and non-irritating forms, improving both safety and functional potency.

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Key Active Compound

S-Allyl-L-Cysteine (SAC) – 1% (HPLC)

SAC is the principal bioactive molecule responsible for the health effects of black garlic.
Compared with allicin in raw garlic, SAC is:

• More stable

• Better absorbed

• Less irritating

• More suitable for long-term use

SAC plays a central role in glucose metabolism, lipid regulation, inflammation control and vascular function.

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Core Functional Benefits

Blood Sugar & Insulin Sensitivity

Black garlic SAC activates AMPK signaling, increasing:

• Glucose uptake in muscle

• Insulin sensitivity

• Pancreatic beta-cell protection

This leads to improved fasting glucose, insulin levels and HbA1c, making it ideal for metabolic syndrome and type-2 diabetes support.

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Weight Management

Black garlic influences multiple metabolic control systems:

• Reduces appetite signaling in the hypothalamus

• Decreases leptin levels

• Improves insulin sensitivity

• Increases fat utilization

This results in:

• Lower calorie intake

• Reduced fat accumulation

• Decreased body weight

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Blood Lipid Regulation

Black garlic extract helps:

• Inhibit cholesterol synthesis

• Promote bile acid excretion

• Reduce triglycerides and LDL cholesterol

• Increase HDL cholesterol

This supports cardiovascular protection and lipid balance.

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Cardiovascular & Blood Pressure Support

Black garlic:

• Improves endothelial function

• Increases nitric oxide availability

• Enhances vascular elasticity

• Produces mild blood-pressure-lowering effects

This makes it valuable in hypertension and circulation-support formulas.

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Antioxidant & Anti-Aging

SAC and fermented polyphenols:

• Scavenge free radicals

• Increase SOD and antioxidant enzymes

• Reduce lipid peroxidation

• Protect mitochondria and DNA

Supporting cellular longevity and immune resilience.

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Gut & Immune Support

Fermentation increases:

• Short-chain fatty acids

• Soluble fiber

• Prebiotic compounds

These improve gut microbiota balance, digestion and immune modulation.

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Available Specification

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Applications

Fniberry® Black Garlic Extract is widely used in:

• Weight management formulas

• Blood sugar & insulin support

• Type-2 diabetes nutrition

• Cardiovascular & lipid control

• Anti-aging and antioxidant blends

• Men’s & women’s metabolic health

• Functional foods and beverages

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Why Fniberry® Black Garlic Extract

• Standardized SAC content for consistent activity

• Fermented for superior bioavailability and safety

• Water-extracted, clean label process

• Suitable for long-term metabolic and cardiovascular support

• Ideal for weight management and blood sugar control products