Aged Garlic and Blood Pressure

Since ancient times, aged garlic has been produced with milder organoleptic characteristics than commonly consumed fresh garlic and interesting beneficial health effects

The production of aged black garlic consists of a treatment (called “fermentation”) of the fresh garlic bulb at elevated temperature for a period of weeks.

A new study on seventy-five men has found that aged black garlic --on top of dietary guidance-- lowers diastolic blood pressure.

What is the mechanism of action: the scientists assume that the high concentration of a molecule s-allyl-L-cystine (SAC) Further studies are needed to elucidate the specific contribution of SAC to the promising antihypertensive effects observed with this aged black garlic extract.

Enjoy black garlic and appreciate culinary characteristics: a sweet taste without the pungent off-flavor of fresh crushed garlic!

Source : Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustained and Controlled Study