Aged Black Garlic
Aged Black Garlic
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- Item Form
- Capsule
- Primary Supplement Type
- Aged Black Garlic Extract
- Flavor
- Unflavored, Odorless
- Product Benefits
- Circulatory Support, Cardiovascular Wellness, Immune Defense, Antioxidant
- Diet Type
- Gluten Free, Vegan, Non-GMO
- Supplement Formulation
- Individual Supplement
- Best Taken
- With food, once daily
- Manufactured In
- USA, GMP-certified facility
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use, especially if you are pregnant, nursing, taking medications, or have a medical condition.
Aged Black Garlic 2000mg -all the cardiovascular benefits of garlic concentrated by fermentation into odorless S-allyl cysteine -for circulatory support, healthy cardiovascular function, and immune defense without the breath.
Why It Works
What Fermentation Does That Raw Garlic Cannot
S-Allyl Cysteine -the Key Compound
Aging raw garlic through a controlled fermentation process dramatically increases S-allyl cysteine (SAC) -the water-soluble, highly bioavailable sulfur compound responsible for most of garlic's cardiovascular and antioxidant activity. SAC is stable, odorless, and far better absorbed than allicin from raw garlic.
Circulatory Support
Multiple randomized controlled trials have found that aged black garlic extract meaningfully supports healthy circulation and cardiovascular function. SAC is believed to support healthy circulation through multiple complementary mechanisms studied extensively in peer-reviewed cardiovascular research.
Cardiovascular Wellness
SAC supports healthy cardiovascular function through multiple antioxidant and circulation-supporting pathways studied in peer-reviewed research. Meta-analyses report modest but consistent improvements in cardiovascular markers with aged garlic supplementation.
Superior Antioxidant Power
Fermentation converts allicin and sulfur compounds into melanoidins and other stable antioxidants. Aged black garlic has significantly higher free-radical scavenging capacity than raw garlic -protecting arterial endothelium and cardiovascular tissue from oxidative stress.
Immune System Support
SAC and the polyphenols generated during fermentation support natural killer cell activity and balanced immune function. Regular use is associated with reduced frequency and severity of respiratory illnesses in clinical populations.
No Garlic Breath, No GI Upset
The fermentation process deactivates the volatile sulfur compounds that cause raw garlic's characteristic odor and stomach irritation. Aged black garlic is completely odorless and markedly easier on the digestive system.
S-Allyl Cysteine Concentration
Fermentation Multiplies the Bioactive Compound That Matters Most
S-allyl cysteine is the compound most directly linked to garlic's circulatory and cardiovascular benefits. Raw garlic contains very little SAC -most of its sulfur content is in allicin, which degrades quickly and is poorly absorbed. Fermentation shifts this profile dramatically.
3mg
4mg
8mg
18mg
Estimated S-allyl cysteine (SAC) per serving
*SAC values are representative estimates based on published analytical data for garlic preparation types; individual batch values may vary.
Your Journey
What to Expect Over 3 Months
Foundation
Month 1
In the first two to four weeks, people supporting healthy circulation often notice small but consistent improvements in how they feel day to day. The SAC-driven circulatory support effect builds over time -unlike caffeine or acute circulatory compounds, it works cumulatively rather than acutely.
The complete absence of garlic odor or digestive discomfort means it is easy to take consistently -which is critical to achieving meaningful results with this herb.
Better Together
Combines Well With
Stack with these for a complete protocol, formulated to work synergistically.
Got Questions?
Frequently Asked Questions
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