En Hairul Nizam
Apartment Harmoni, Damansara Damai
0192841202 / 0169006292
January 31, 2011
January 29, 2011
Agen di Damansara Heights, Kuala Lumpur
Pn Marzuin Ramlan
Wisma UOA Damansara II, Damansara Heights, Kuala Lumpur
0192756247
Wisma UOA Damansara II, Damansara Heights, Kuala Lumpur
0192756247
Agen di Ipoh - Taman Putri Lindungan Bintang
Agen kawasan Ipoh - Taman Putri Lindungan Bintang
Puan Juwati
Taman Putri Lindungan Bintang
019 5602716
Puan Juwati
Taman Putri Lindungan Bintang
019 5602716
January 20, 2011
Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A randomised controlled trial
http://www.maturitas.org/article/S0378-5122(10)00227-6/abstract
Volume 67, Issue 2, Pages 144-150 (October 2010)
Karin Ried, Oliver R. Frank, Nigel P. Stocks
Discipline of General Practice, School of Population Health and Clinical Practice, The University of Adelaide, Adelaide, South Australia 5005, Australia
Abstract
Objective - To assess the effect, tolerability and acceptability of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension.
Design - A double-blind parallel randomised placebo-controlled trial involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension. The active treatment group received four capsules of aged garlic extract (960mg containing 2.4mg S-allylcysteine) daily for 12 weeks, and the control group received matching placebos. The primary outcome measures were systolic and diastolic blood pressure at baseline, 4, 8 and 12 weeks, and change over time. We also assessed tolerability during the trial and acceptability at 12 weeks.
Results - In patients with uncontrolled hypertension (SBP≥140mmHg at baseline), systolic blood pressure was on average 10.2±4.3mmHg (p=0.03) lower in the garlic group compared with controls over the 12-week treatment period. Changes in blood pressure between the groups were not significant in patients with SBP<140mmHg at baseline. Aged garlic extract was generally well tolerated and acceptability of trial treatment was high (92%).
Conclusion - Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension.
Volume 67, Issue 2, Pages 144-150 (October 2010)
Karin Ried, Oliver R. Frank, Nigel P. Stocks
Discipline of General Practice, School of Population Health and Clinical Practice, The University of Adelaide, Adelaide, South Australia 5005, Australia
Abstract
Objective - To assess the effect, tolerability and acceptability of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension.
Design - A double-blind parallel randomised placebo-controlled trial involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension. The active treatment group received four capsules of aged garlic extract (960mg containing 2.4mg S-allylcysteine) daily for 12 weeks, and the control group received matching placebos. The primary outcome measures were systolic and diastolic blood pressure at baseline, 4, 8 and 12 weeks, and change over time. We also assessed tolerability during the trial and acceptability at 12 weeks.
Results - In patients with uncontrolled hypertension (SBP≥140mmHg at baseline), systolic blood pressure was on average 10.2±4.3mmHg (p=0.03) lower in the garlic group compared with controls over the 12-week treatment period. Changes in blood pressure between the groups were not significant in patients with SBP<140mmHg at baseline. Aged garlic extract was generally well tolerated and acceptability of trial treatment was high (92%).
Conclusion - Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension.
Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation
EMIKO SATO & MASAHIRO KOHNO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
YOSHIMI NIWANO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan(author for correspondence Research Center for Functional Food Materials, Sunny Health Co., Ltd., Saito Biotechnology Incubator, 7-7-15, Saito-Asagi, Ibaraki, Osaka 567-0085, Japan
HAMASUKE HAMANO - Genki Hamano Shokuhin Kogyo Co, Ltd., Sunrise Sangyo, 253 Yanohama, Owase, Mie 519-3672, Japan
Plant Foods for Human Nutrition 61: 157–160, 2006.
c 2006 Springer Science+Business Media, Inc.
DOI: 10.1007/s11130-006-0017-5
Published online: 31 October 2006
Abstract
Fundamental anti-oxidative properties of 80% ethanol extract fromgarlic fermented for the relatively short period of time (40 days at 60–70◦C, 85–95% relative humidity) were examined. Superoxide dismutase(SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extractwere increased 13-folds,more than 10-folds, and 7-folds, respectively, as compared with those of the control
garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols.Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.
YOSHIMI NIWANO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan(author for correspondence Research Center for Functional Food Materials, Sunny Health Co., Ltd., Saito Biotechnology Incubator, 7-7-15, Saito-Asagi, Ibaraki, Osaka 567-0085, Japan
HAMASUKE HAMANO - Genki Hamano Shokuhin Kogyo Co, Ltd., Sunrise Sangyo, 253 Yanohama, Owase, Mie 519-3672, Japan
Plant Foods for Human Nutrition 61: 157–160, 2006.
c 2006 Springer Science+Business Media, Inc.
DOI: 10.1007/s11130-006-0017-5
Published online: 31 October 2006
Abstract
Fundamental anti-oxidative properties of 80% ethanol extract fromgarlic fermented for the relatively short period of time (40 days at 60–70◦C, 85–95% relative humidity) were examined. Superoxide dismutase(SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extractwere increased 13-folds,more than 10-folds, and 7-folds, respectively, as compared with those of the control
garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols.Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.
January 17, 2011
Agen di Tanjung Kling, Melaka
Agen: Encik Aswadi
No telefon: 0129682277
Alamat: Batu 7, Bukit Gedong, Tanjung Kling Melaka
No telefon: 0129682277
Alamat: Batu 7, Bukit Gedong, Tanjung Kling Melaka
Agen di Dungun Terengganu
Agen : Encik Aswadi
No telefon: 0129682277
Alamat: Pusat Niaga Sura Gate, Dungun Terengganu
........................................
No telefon: 0129682277
Alamat: Pusat Niaga Sura Gate, Dungun Terengganu
........................................
January 11, 2011
Amino Acid comparison in the Aged Black Garlic & Fresh Garlic (mg/100g)
Source:
1. Jin-ichi SASAKI - Department of Clinical Immunology Hirosaki University School of Health Sciences, Hirosaki Japan
2. Danan WANG, Yonghui FENG, Jun LIU, Jianzhong YAN, Meiru WANG, Changlong LU - Institute of Immunology China Medical University, Shenyang China
1. Jin-ichi SASAKI - Department of Clinical Immunology Hirosaki University School of Health Sciences, Hirosaki Japan
2. Danan WANG, Yonghui FENG, Jun LIU, Jianzhong YAN, Meiru WANG, Changlong LU - Institute of Immunology China Medical University, Shenyang China
January 10, 2011
Black Garlic versus Raw Garlic
Garlic has long been used in food dishes and supplements for its health benefits. But, now there is a new kid on the block that is challenging garlic lovers to a new taste. We are talking about black garlic.
What is black garlic? In essence, it is a type of garlic that is black. Black garlic is aged raw garlic that has gone through a fermentation process. Some trendy restaurants have introduced it to our taste buds and it has met with rave reviews.
What is the difference between black garlic and raw garlic? Raw garlic is the type that most people are used to. It comes in a bulb that contains several cloves. They are off white in color and have a pungent odor.
Raw garlic is great pressed as a marinade for steak or an addition to soups and stews. It adds a piquant taste that enhances our food without the need for salt which can raise blood pressure.
Garlic supplements are taken to lower cholesterol. That is bad cholesterol we are talking about here. Unfortunately, eating a lot of garlic can result in the smell being excreted through your pores. While you will be healthier, those around you won’t like the smell very much.
Garlic is also good for the heart. It helps lower blood pressure, stops harmful arterial plaques from forming and may lower the risk of future heart attacks in heart patients.
So, what about black garlic? It has some of the smell of garlic. Some describe it as sweet and sour at the same time.
One thing that black garlic does not have, however, is the odor of garlic. You won’t smell it through your pores or on your breath. The texture is different, too. Where raw garlic is firm and smooth, black garlic is soft like jelly or a kid’s fruit snack treat.
They can be eaten alone as a snack or cut up on salads and such. Like raw garlic they can be pressed and the juice used as a delicious topping for dinner dishes. People who may not care for garlic specifically may take a liking to black garlic.
There are also health properties of black garlic. For one, it has a greater antioxidant power than regular raw garlic. For those fighting the aging process, this is good and tasty news. A compound not found in raw garlic, s-allylcysteine, is produced that lowers bad cholesterol, helps to prevent heart disease and other conditions including cancers.
While both have positive health benefits, the lack of odor and the sweet and pungent taste puts black garlic a little ahead of raw garlic. If you like raw garlic there is no reason to stop eating it. But, if you want to try a new taste, give black garlic a try.
Posted by Andy Harvey - March 2, 2010 at 2:03 pm
http://fitnesshealthtoday.com/black-...us-raw-garlic/
What is black garlic? In essence, it is a type of garlic that is black. Black garlic is aged raw garlic that has gone through a fermentation process. Some trendy restaurants have introduced it to our taste buds and it has met with rave reviews.
What is the difference between black garlic and raw garlic? Raw garlic is the type that most people are used to. It comes in a bulb that contains several cloves. They are off white in color and have a pungent odor.
Raw garlic is great pressed as a marinade for steak or an addition to soups and stews. It adds a piquant taste that enhances our food without the need for salt which can raise blood pressure.
Garlic supplements are taken to lower cholesterol. That is bad cholesterol we are talking about here. Unfortunately, eating a lot of garlic can result in the smell being excreted through your pores. While you will be healthier, those around you won’t like the smell very much.
Garlic is also good for the heart. It helps lower blood pressure, stops harmful arterial plaques from forming and may lower the risk of future heart attacks in heart patients.
So, what about black garlic? It has some of the smell of garlic. Some describe it as sweet and sour at the same time.
One thing that black garlic does not have, however, is the odor of garlic. You won’t smell it through your pores or on your breath. The texture is different, too. Where raw garlic is firm and smooth, black garlic is soft like jelly or a kid’s fruit snack treat.
They can be eaten alone as a snack or cut up on salads and such. Like raw garlic they can be pressed and the juice used as a delicious topping for dinner dishes. People who may not care for garlic specifically may take a liking to black garlic.
There are also health properties of black garlic. For one, it has a greater antioxidant power than regular raw garlic. For those fighting the aging process, this is good and tasty news. A compound not found in raw garlic, s-allylcysteine, is produced that lowers bad cholesterol, helps to prevent heart disease and other conditions including cancers.
While both have positive health benefits, the lack of odor and the sweet and pungent taste puts black garlic a little ahead of raw garlic. If you like raw garlic there is no reason to stop eating it. But, if you want to try a new taste, give black garlic a try.
Posted by Andy Harvey - March 2, 2010 at 2:03 pm
http://fitnesshealthtoday.com/black-...us-raw-garlic/
January 03, 2011
BLACK GARLIC NOODLE RECIPE
Black Garlic Noodle Recipe
1/2 pound dry noodles or about 2 heaping cups of cooked noodles
about 8 cloves black garlic, sliced thinly
1 tablespoon grapeseed or vegetable oil
1 teaspoon sesame oil
2 teaspoons fish sauce or soy sauce
handful of chopped cilantro or herbs
salt and pepper to taste
about 8 cloves black garlic, sliced thinly
1 tablespoon grapeseed or vegetable oil
1 teaspoon sesame oil
2 teaspoons fish sauce or soy sauce
handful of chopped cilantro or herbs
salt and pepper to taste
1. Have cooked noodles ready in bowl.
2. In heated pan, add grapeseed oil then add sliced black garlic. Allow black garlic to slowly sizzle in oil and slightly crisp up.
3. Immediately add cooked noodles, gently toss in pan with the black garlic.
4. Add sesame oil and fish sauce. Cook noodles for about another 2 minutes.
5. Remove noodles from pan, add chopped cilantro and herbs. Add extra salt and pepper to taste.
**For added moisture to noodles, you can add maybe about 1/4 cup stock, or even a tablespoon of hoisin sauce (diluted in water). We’ll be experimenting with more variations on these black garlic noodles with a light cream sauce. Doesn’t that sound tasty?
BLACK GARLIC RECIPE, AGED AND IMPRESSIONS
Black garlic…it seems that there is quite a buzz these days about this tasty yet exotic ingredient. I kinda stumbled on this when an editorial assistant sent me an email asking questions for an upcoming issue. I know, I know I should have been “in the know” but with the hotel nearing completion and our rooftop deck about to launch I have not been watching TV (not that I ever do) or reading as I should be. So I did a quick search in everyone’s favorite search engine, found some for sale and low and behold, 5 days later my hands were wrapped around a one pound bag of light brown garlic bulbs, awaiting my exploration and curiosity.
Today was not my a typical day round here. The hotel is buzzing with the talk of Graham Downes touches to finish up the Porto Vista hotel and we are scrambling a bit to not only finish up the month end inventory, but to also fit in staff training classes, cleaning schedules, marketing ideas, etc that seem to consume a day up very quickly. While I was pounding away on my laptop downstairs I stopped and thought….
Why did Mokie, Pete Zacarias’ yellow lab completely destroy my trash can the last two days? Mokie is the best dog I have ever met and when I arrive at my office this afternoon to see him a bit nervous and trash spread around my office makes me kinda wonder. My thoughts fly, “I did put a bit of the garlic wrapper in the trash” as I had opened up the bag of garlic bulbs yesterday for a sneak peek, er whiff. I looked up and stared at the bag of black garlic perched on my desk, maybe Mokie knows something that I don’t. I grabbed the bag and took off to the kitchen to check this hunch out!
Once up in the kitchen, humming with the sounds of dinner in full swing I crack open the bag and rip apart a bulb to get at one of the jet black cloves. Soft and lightly tacky, I take a small bite and let the flavors melt into my tongue. “Wow” is all I could conger up, it was the most pleasant ingredient I had tasted in quite a while. The texture, creamy. The flavor reminiscent of black trumpet mushrooms and very rich. My staff is perplexed by yet another “weird” ingredient that I have somehow gotten my hands on. I pass out small bites to the staff and wonder what it would taste like in a mac n cheese.
The richness needs something to carry the flavor, and my mac n cheese seems like the right call, asides from being quick and easy as my time was limited. Julienne up one clove, saute it with some pasta in a bit of oil, deglaze with some Chardonnay, hit it with the cheese sauce and reduce. What came out of this quick and easy experiment was a black trumpet/truffle-ish tasting mac n cheese that delighted not only my staff, who on occasion can be a bit reserved, but also a couple of locals who I asked to try it. I snapped a couple of photo’s and hurried back downstairs to write this all down before going back to spreadsheets and training manuals. Can’t wait to play some more with this when I find a bit of extra time.
If you have this sitting around your home you should try the mac n cheese version for yourself (I’ll post the other recipes later). The recipe is in this blog,
check out the archive page to find it or
. Gotta run, have fun and Bon Appetite.
check out the archive page to find it or
. Gotta run, have fun and Bon Appetite.
Here is the recipe…
Macaroni pasta, cooked (figure about 1/2 cup dried per person)
Whole or low fat milk (around a cup for each serving)
Roux or cornstarch (enough to make the milk resemble a thin chowder)
White cheddar (about 1/4 cup per serving)
Parmesan (depends on your taste but I like 2 tablespoons, er pinches per)
Black garlic cloves (figure 1/2 clove per serving)
Salt and white pepper to taste
Sourdough breadcrumbs
Whole or low fat milk (around a cup for each serving)
Roux or cornstarch (enough to make the milk resemble a thin chowder)
White cheddar (about 1/4 cup per serving)
Parmesan (depends on your taste but I like 2 tablespoons, er pinches per)
Black garlic cloves (figure 1/2 clove per serving)
Salt and white pepper to taste
Sourdough breadcrumbs
to start….
1. Bring the milk to a simmer and season with the salt and pepper.
2. With a wand mixer or hand blendor, add the roux/cornstarch and blend until thickening occurs. The amount of thickener you put in will determine how thick your sauce is.
3. Cook your pasta in salted water until al dente, 7-9 minutes. Drain and cool in ice water, reserve.
4. Add grated or shredded cheeses & black garlic to sauce base and over a low heat, stir until cheese is melted.
5. Add sauce to a saute pan and heat, add pasta and cook for 2 minutes to reduce sauce and finish cooking pasta.
6. Place the mac n cheese into the serving bowl and top with the breadcrumbs.
7. Pop under the broiler for a minute to crisp, remove and drizzle/sprinkle with a bit more of the black garlic and serve.
2. With a wand mixer or hand blendor, add the roux/cornstarch and blend until thickening occurs. The amount of thickener you put in will determine how thick your sauce is.
3. Cook your pasta in salted water until al dente, 7-9 minutes. Drain and cool in ice water, reserve.
4. Add grated or shredded cheeses & black garlic to sauce base and over a low heat, stir until cheese is melted.
5. Add sauce to a saute pan and heat, add pasta and cook for 2 minutes to reduce sauce and finish cooking pasta.
6. Place the mac n cheese into the serving bowl and top with the breadcrumbs.
7. Pop under the broiler for a minute to crisp, remove and drizzle/sprinkle with a bit more of the black garlic and serve.
**credit to: chefRob - http://agreatchef.com/blog/recipes/black-garlic-aged-impressions-and-recipe/
Agen di Sungai Petani, Kedah
Agen bagi kawasan Sungai Petani, Kedah:
Encik Anuar - 0195137824
Encik Anuar berada di Lorong Baiduri 3/2, Taman Delima
Bagi yang berada di kawasan sekitarnya, boleh hubungi Encik Anuar.
....................................................................................
Agent for Sungai Petani, Kedah:
Mr Anuar - 0195137824
He is in Lorong Baiduri 3/2, Taman Delima
For those who are nearby, kindly contact Mr Anuar
Encik Anuar - 0195137824
Encik Anuar berada di Lorong Baiduri 3/2, Taman Delima
Bagi yang berada di kawasan sekitarnya, boleh hubungi Encik Anuar.
....................................................................................
Agent for Sungai Petani, Kedah:
Mr Anuar - 0195137824
He is in Lorong Baiduri 3/2, Taman Delima
For those who are nearby, kindly contact Mr Anuar
Agen di Gombak Utara, Selangor
Agen bagi kawasan Gombak Utara:
Puan Hamisah - 0172710536
Puan Hamisah berada di Kuarters Institusi Pendidikan, Batu 8, Jalan Sg Pusu
Bagi yang berada di kawasan sekitarnya, boleh hubungi Puan Hamisah.
..................................................................................................
Agent for Gombak Utara:
Mrs Hamisah - 0172710536
She is in Kuarters Institusi Pendidikan, Batu 8, Jalan Sg Pusu
For those whore are nearby, feel free to contact Mrs Hamisah
Puan Hamisah - 0172710536
Puan Hamisah berada di Kuarters Institusi Pendidikan, Batu 8, Jalan Sg Pusu
Bagi yang berada di kawasan sekitarnya, boleh hubungi Puan Hamisah.
..................................................................................................
Agent for Gombak Utara:
Mrs Hamisah - 0172710536
She is in Kuarters Institusi Pendidikan, Batu 8, Jalan Sg Pusu
For those whore are nearby, feel free to contact Mrs Hamisah
Subscribe to:
Posts (Atom)
