Black onion is a functional food made by high temperature and high humidity fermentation technology. It uses fresh purple onion as raw material, combined with China’s advanced biological fermentation technology, and is deeply fermented under specific temperature and humidity conditions (usually for 30 days), which significantly improves its nutritional content and active substances, making it a health food that has attracted much attention in recent years.

Fermentation process:
Black onion is fermented with the whole fruit with skin. Through precise temperature and humidity control (Maillard reaction), the quercetin content in the onion epidermis is increased to 60 times that of raw onions, while SOD active enzymes, polyphenols and S-aryl cysteine ​​and other ingredients are increased by more than 30 times. Melanoids are also produced during the fermentation process, giving the product a unique dark appearance and antioxidant properties.

Core active ingredients:
Quercetin: It has the effects of lowering blood pressure, enhancing vascular elasticity, lowering blood lipids and anti-inflammatory effects, especially for cardiovascular and cerebrovascular diseases. It has a significant auxiliary therapeutic effect1.
Prostaglandin A: After fermentation, the content is 70 times that of raw onions, which can dilate blood vessels, reduce peripheral resistance, and help regulate blood pressure1.
Black onion polysaccharide: Studies have shown that it has antioxidant, hypoglycemic, liver and kidney protection effects, especially in type 2 diabetes models.

Health Benefits
Three Highs Regulation: By lowering cholesterol, triglycerides and blood sugar levels, it helps improve high blood pressure, hyperlipidemia and diabetes.
Antioxidant and anti-aging: Remove free radicals, enhance cell regeneration, and delay aging.
Cardiovascular protection: Inhibit platelet aggregation, prevent arteriosclerosis and thrombosis.
Scientific Verification: Multiple clinical studies have confirmed its three highs lowering and organ protection effects, such as significant improvement in liver and kidney function in diabetic rats.

Taste Optimization: The fermentation process removes the pungent smell of raw onions, and the taste is milder, suitable for daily consumption.
Applicable People
Middle-aged and elderly people, especially those with “three highs” problems.
Consumers who focus on antioxidants and cardiovascular and cerebrovascular health