aged black garlic extract

Aged black garlic extract is a dietary supplement derived from raw garlic (Allium sativum) that undergoes an aging process at controlled temperature and humidity, or via soaking in water or ethanol, resulting in blackened garlic bulbs with increased concentrations of water-soluble antioxidant compounds like S-allyl-cysteine (SAC), S-allyl-mercapto-cysteine, polyphenols, and organosulfur compounds[3][6][1]. Black garlic differs from conventional aged garlic extract in its higher SAC and alliin content and lower sugar/furfural derivatives due to fermentation[1]. It exhibits antioxidant, anti-inflammatory, hypolipidemic, cardiovascular protective, neuroprotective, hepatoprotective, immunomodulatory, anti-obesity, antidiabetic, and anticancer properties in preclinical and clinical studies[3][6]. Mechanistically, black garlic extract has been shown in vitro and in animal models to suppress NF-κβ and MAPK pathways, inhibit formation and progression of atherosclerotic plaques, improve lipid profiles, reduce inflammatory cytokines (IL-1β, IL-6, TNF-α), increase nitric oxide and hydrogen sulfide production, and improve microvascular function[3][2][1][4][15]. Several brands and proprietary formulations (e.g., UO ABG 01, GARL-X) exist, standardized by SAC and polyphenol content[2][6]. Primary indications from clinical trials include cardiovascular risk reduction—lowering LDL and total cholesterol, blood pressure, and fasting glucose—with emerging interest in neuroprotection and cancer prevention[2][1][6][10][12].

Brand names

KyolicSANEGARL-X

Other names

aged black garlicblack garlic extract