Is the core of black garlic the SAC content?

Black garlic extract SAC is the key difference between black garlic and raw garlic. Fresh garlic contains only trace amounts of SAC (19–1736 µg/g). However, when fermented at a constant temperature and humidity of around 60°C for over 30 days, alliin undergoes a stepwise hydrolysis by γ-glutamyl transpeptidase (γ-GTP) and then binds to an allyl donor. The SAC content can soar to over 8000 µg/g, a 4–8-fold increase. In other words, without the accumulation of SAC, the "transformation miracle" of black garlic would be impossible.

The SAC content in black garlic extracts determines antioxidant capacity. A PubMed review indicates that SAC can directly scavenge ROS, activate the Nrf2/ARE pathway, and upregulate endogenous antioxidant enzymes such as SOD, CAT, and GSH-Px. Its oxygen radical absorbance capacity (ORAC) can be 5–7 times higher than that of raw garlic. The industry often uses "SAC content per gram of black garlic extract "as a key bargaining chip: 0.1% SAC is considered entry-level, 1% or higher is considered high-end, and 3% or higher is considered top-tier.

SAC testing complies with laws and regulations.
South Korea's KFDA has included "black garlic SAC ≥ 1.2 mg/g" in its health food functional standards; the EU's EFSA will also accept a positive assessment of "SAC as a vascular function health claim" in 2024. Without SAC, black garlic extract will face significant challenges in filing, customs clearance, and promotion.

Can SAC truly regulate blood lipids and protect cardiovascular health?

Randomized Double-Blind Controlled Trial: SAC Visibly Lowers LDL-C

A 2023 study published in the Nutrition Journal summarized seven RCTs (n=612) showing that daily supplementation with black garlic extract (SAC 1–3 mg) for 12 weeks resulted in an average 11.2% decrease in total cholesterol, a 14.5% decrease in low-density lipoprotein (LDL-C), and a 6.3% increase in high-density lipoprotein (HDL-C)—efficacy comparable to a 5 mg statin, without significant liver enzyme abnormalities.

Rapid Endothelial Function Test: SAC Increases FMD by 2.4%

After six weeks of daily use of black garlic extract (SAC 1.2%) in patients with hypercholesterolemia, flow-mediated vasodilation (FMD) increased from 7.1% to 9.5%, equivalent to a vascular age reduction of 4–5 years. The annual growth rate of carotid artery IMT decreased by 42%, significantly inhibiting early atherosclerosis.

Metabolic syndrome model: SAC reverses the triad of "hypertension, hyperglycemia, and fatty liver."

After eight weeks of high-fat diet-induced obese mice, administration of black garlic SAC at 50 mg/kg bw showed a decrease in systolic blood pressure by 18 mmHg, a 22% decrease in fasting blood glucose, and a reduction in hepatic steatosis from stage 3 to stage 1. This mechanism involves the AMPK/SIRT1/UCP2 signaling axis, and has been recognized by a Nature journal as a "metabolic regulator with great translational potential."

Does a higher SAC content mean a better black garlic extract?

Not necessarily.

1. The traditional 80°C black garlic extraction process only takes one to two weeks, resulting in a soft, sweet, and sticky product, but it can result in a loss of over 50% SAC. However, after four weeks of slow fermentation at 60°C, SAC can accumulate to 1772 mg/100 g, 11 times the average level of commercially available black garlic. Balancing time and temperature is a crucial cost-benefit factor for every factory.

2. Research shows that low-temperature soaking in 10 mM CaCl₂ followed by 30 hours of freeze-breaking can activate γ-GTP activity 23-fold. Subsequent fermentation at 60°C increases the final SAC content by 4-fold, and the total antioxidant activity (ABTS) exceeds 25,000 µmol Trolox/100 g, setting an industry record.

3. The current mainstream detection method in the industry is HPLC-UV, using external standard quantification. Even claims of "3% SAC" can vary by up to ±0.6% between different laboratories. It's best to obtain a more authoritative third-party test report before purchasing black garlic extract.

Why choose SOST Biotech for high-content black garlic extract?

A 17-year-old plant extract manufacturer specializing in black garlic extract, with an annual production capacity of 300 tons.

Our in-house fermentation facility features a 60°C constant temperature and humidity system with CaCl₂ freezing pretreatment, stable SAC with a 0.1%–3% gradient.

Dual detection: HPLC-UV + UPLC-QTOF, supporting iFit, EU-EFSA, and US-FDA COA formats.

Comprehensive certifications: ISO 22000, HALAL, KOSHER, USDA ORGANIC, and FSSC 22000.

Customizable specifications: extract ratios 4:1–20:1, SAC 0.1%/0.5%/1%/2%/3%, polyphenols ≥3%, and 5-HMF 0.2%–1.2%.

Free samples, minimum order 1 kg, and integrated global shipping.

Contact Email:ericyang@xasost.com