Aged black garlic contains a compound with cardiovascular benefits. Clinical data show aged black garlic improved cardiovascular markers in just 12 weeks.
By Michael Downey.
Heart disease remains America's leading cause of death.1
Conventional recommendations for improving cardiovascular health include maintaining optimal levels of bloodpressure, cholesterol, glucose, and more.2
A new form of garlic known as aged black garlic has been shown in a recent clinical study to improve these and all other heart disease risk factors measured.3-6
Aged black garlic appears to offer another way to support cardiovascular health.
Many people are aware of garlic's broad health benefits, but few people have heard of aged black garlic.
Garlic is known for its pungent odor/taste and hence many preparations have been developed to utilize the benefits of garlic and avoid the odor.5
Aged black garlic is formed when fresh, raw garlic is aged at high temperatures, between 140-to-190-degrees F for up to 90 days.4-6
Aging alters garlic substantially. It develops a black color, a chewy texture, loses its pungent odor and flavor, and becomes sweet tasting. This is due, in part, to the reduction of allicin content, after exposure to temperature.5,6 Allicin is a major sulfur compound in fresh garlic.4,6
These changes in addition to garlic's nutritional value, produce antioxidant compounds, including flavonoids and polyphenols.5,7 They also increases the amount of S-allyl-cysteine (SAC),5 the compound in aged black garlic with data supporting improvements in cardiovascular benefits.4-6
The concentration of S-allyl-cysteine (SAC) in raw white garlic is low, but present in high amounts in aged black garlic. After oral ingestion, the beneficial SAC is easily absorbed in the gastrointestinal tract.4
S-allyl-cysteine (SAC) is associated with cardioprotective effects that include:4
To maximize these cardiovascular benefits, scientists developed a patented process for producing an aged black garlic extract, with an even higher concentration of SAC than other forms.
With levels standardized to 0.5%, this superior black garlic extractprovides 2.5 mg of SAC per single dose of a 500 mgtablet.3
In a study published in 2023, a research team tested its cardioprotective effects on human participants.3
For this randomized, placebo-controlled trial, researchers enlisted 56 adults who were considered healthy but with a borderline-degree risk of cardiovascular disease.3
Subjects were given either a placebo or a capsule containing 500 mg of aged black garlic extractproviding 2.5 mg of S-allyl-cysteine once daily.
Within just 12 weeks, eight different markers for cardiovascular risk were dramatically improved:3
These improvements represent a substantial shift towards improved cardiovascular health and reduced risk for occlusive coronary artery and valvular disorders that so many maturing individuals confront.
Aged black garlic contains high concentrations of a compound called S-allyl-cysteine (SAC), which has been shown to provide potent support for cardiovascular health.
Scientists have developed an aged black garlic extract with an even higher concentration of S-allyl-cysteine content than other extracts, standardized to 0.5%.
A recent clinical trial demonstrated that taking a single daily dose of this optimized aged black garlic extractsignificantly improved eight different markers for cardiovascular health.
If you have any questions on the scientific content of this article, please call a Life Extension Wellness Specialist at 1-866-864-3027.
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