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Freeze Dried Vegetables Powder Freeze Dried Garlic Granules

Country/Region china
Company Brief Introduction of Weikang Freeze Dried Food Co., Ltd.
Categories Freeze Dried Vegetable Powder
Telephone 086-378-6925026
ICP License Issued by the Chinese Ministry
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Freeze Dried Vegetables Powder Freeze Dried Garlic Granules

Please contact us to get the newest information about this product.Email: sales@food-manufacturer.com
  • Product Name: Freeze Dried Garlic Granules
  • Product ID: N/A
  • HS Code: N/A
  • Certification: HACCP, KOSHER, FDA
  • Variety: N/A
  • Origin: N/A
  • Available Season: N/A
  • Samples Available: Yes
  • OEM Service: Yes
  • Port: Qingdao, Tanggu, Shanghai
  • Payment Terms: T/T, L/C
  • Delivery Terms: FOB, CNF, CIF

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Product Specifications

FD garlic granular 1,Processing Technology :FD 2,Product size:3-5mm 3,packaging 10kg/carton,1kg/bag,500g/bag 4,Product quantily:500ton/per year 5,Exporting countriesThe United States, Germany, Canada, Turkey, Russia, the Middle East, South-East Asia 6,Minimum Quantitative:10 ton

Raw Material Information

Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found that garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.

Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells, a reaction that is dependent on reduced thiols in or on the RBC membrane.

Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

However, a randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.

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