Pharmactive enters APAC cardiovascular market with aged black garlic extract
It will be launched under the brand ABG10+ and is designed for functional foods as well as dietary supplements.
Consumer trends in APAC
The firm’s head of marketing, Julia Diaz told NutraIngredients-Asia: “Cardiovascular health is always a must for most of the countries around the world, and even in less developed [APAC] countries such as Thailand, Philippines and Indonesia, the market is still significant.”
She said black garlic was traditionally used in Asia and recently in haute cuisine, which bodes well for functional food growth. She believes it will “have an added value to consumers” thereby “accelerating its marketing.”
“In addition, more consumers are interested in new flavours, and there is a global trend in clean-label products, environmentally respectful production methods and from botanical origin.”
ABG10+ does not contain any additives or preservatives and does not undergo any form of burning, caramelisation, or high-heat treatment. It is also organic, kosher and halal certified.
Pharmactive’s formulation ABG10+ is obtained from fresh garlic (Allium Sativum L.) that has been aged, a process which alters the physiochemical properties of garlic resulting in enhanced antioxidant and cardioprotective properties.
Heart health and ageing process
The firm’s head of R&D, Alberto Espinel explained: “ABG10+ is able to promote heart health via its ability to decrease body weight by 40% as a result of the reduction in caloric intake, in vivo. It also improves lipid profile and cardiac function increasing blood-flow and can balance hypertension.”
ABG10+ is produced via a proprietary optimised aging process through a naturally occurring chemical reaction called “autocatalysis”. This patented technique enriches the garlic with S-allyl cysteine, polyphenols, and melanoidins which are known to exert potent antioxidant effects as well as responsible for giving the dark colour.
“The aging process reduces the allicin content and removes the pungent flavor associated with fresh garlic which tends to repel many consumers. The allicin is converted into a potent antioxidant complex and other bioactives characteristic of black garlic, plus boosts overall nutrient composition,” Espinel explained.
Pilot study
In a recent pilot study, ABG10+ demonstrated higher antioxidant capacity in comparison to other aged garlic extracts currently on the market.
The study compared ABG10+, ABG10+ Organic, long-term aged garlic extract (LTAG) and red yeast rice extract (RYR).
The antioxidant capacity was measured using the IC50 values obtained from the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay.
ABG10+ and ABG10+ Organic observed a 10-fold and 2-fold increase in IC50 values compared to LTAG and RYR extract respectively.
The study was presented at the World Summit on Nutrition, Obesity, Dietetics and Eating Disorders.
Ageing Asia
Diaz told us the firm expects a growing demand and interest in ABG10+ for the APAC market.
“ABG10+ has the potential to meet growing consumer demand for healthful flavors in terms of its organoleptic versatility,” said Diaz. “It offers food companies a unique opportunity to include in their products functional flavour and added value.”
“It can be integrated into dry preparations, such as snack bars, giving a natural sweetness or incorporated into condiments including, purées, pastes, and extracts,” the firm said.
Currently, ABG10+ is marketed in Australia, Taiwan and Singapore for its weight management functions.
Diaz told us the company plans to continue investing in clinical studies in APAC and create more awareness for this ingredient via social media campaigns.
Source: World Summit on Nutrition, Obesity, Dietetics and Eating Disorders
November 20-21, 2019, Madrid, Spain
‘Comparison of Antioxidant Activity of Different Standardized Plant Extracts: saffron (Crocus sativus L.) stigmas and aged garlic (Allium sativum) extracts’
Authors: Daniel González-Hedström, et al.
