Parjak Black Garlic Shampoo (deodorized)

In order to obtain black garlic, fresh garlic shall be stored at high and controlled temperature (60-90 degrees Celsius) under high and controlled humidity (80-90%) for a certain period.
Black garlic has been used for centuries in South Korea, Japan and Thailand and is generally consumed with meals.
In comparison with fresh garlic, black garlic does not produce a bad smell due to the reduction of allicin, which during the process is converted to antioxidant compounds such as bioactive alkaloids and flavonoid compounds. Changes in the physicochemical properties are the main reason for the increase in the biological activity of black garlic compared to fresh garlic.
Numerous studies have concluded that black garlic extract has multiple functions, including antioxidant, anti-allergic, anti-diabetic, anti-inflammatory and even anti-cancer effects.

Fresh garlic vs. black garlic
Fresh garlic contains approximately 63% water, 28% carbohydrates (fructans), 2.3% organosulfur compounds, 2% protein (alliinase), 1.2% free amino acids (arginine), and 1.5% fiber. Fresh garlic is also rich in gamma glutamylcysteine. These compounds can be hydrolyzed and oxidized to form alliin, which naturally accumulates during the storage of garlic at low temperatures.
During physical changes in garlic such as cutting, crushing, and chewing, alliinase rapidly releases cytotoxic cysteine sulfoxides (alliin) to form the cytotoxic alkyl alkane thiosulfinate with a pungent smell like allicin. Allicin contributes to the characteristic flavor of garlic. Allicin and other thiosulfinates are immediately decomposed into other compounds such as diallyl sulfide, diallyl disulfide, and diallyl trisulfide, dithionous, and ajoene. At the same time, γ-glutamyl cysteines are converted to SAC (S-allyl cysteine) through its catabolism pathway other than the alliine- allicin pathway. SAC contributes to the health benefits of garlic such as anti-diabetic, antioxidant and anti-inflammatory reactions.
As for black garlic, during the thermal process, some of the chemical compounds of fresh garlic are converted into Amadori/Heyns compounds, which are key intermediate compounds of the Maillard reaction. The chemical composition of black garlic is quite complicated and the quality of its products depends on the production process. However, black garlic contains much more functional compounds such as SAC compared to fresh garlic.
The composition of chemical compounds of black garlic depends on the conditions during thermal processing. Some researchers have reported that many valuable disease-resistant components increase during the process in black garlic, especially polyphenols, flavonoids and some Maillard reaction intermediates that are known as antioxidant agents. Although the antioxidant activity of garlic varies in different regions, nevertheless, black garlic shows a much higher biological activity including antioxidant properties than fresh garlic.
Several studies have reported that water-soluble sugars, amino acids, total polyphenols, and flavonoids increase or decrease during thermal processing. Three Amadori compounds and three Heyns compounds increased significantly in black garlic (40 to 100 times more than the compounds in fresh garlic). In contrast, through the aging process to convert fresh garlic into black garlic, the amount of fructans decreased simultaneously, because fructose and glucose together with some amino acids play an important role in the Maillard reaction in processing garlic.

Properties in Parjak black garlic shampoo (Deodorized):

– Prevention of hair loss
– Reinforcing the hair bulb and growth of healthy hair
– Increasing blood circulation and nutrition of the scalp
– Restoring thin and fragile hair
– Strengthening hair follicles
– Hair gloss and conditioner

Usage instructions:

Wash your hair every time you shower. Leave the shampoo foam on your hair for 2-3 minutes, and then rinse.