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Allium sativum (fermented)
Fermented whole garlic bulb with higher S-allylcysteine content and odorless form preferred for cardiovascular.
Fermented whole garlic bulb with higher S-allylcysteine content and odorless form preferred for cardiovascular. Key active compounds include S-allylcysteine, allixin, polyphenols.
S-allylcysteine, along with allixin and polyphenols, are the primary bioactive compounds in Black Garlic. These compounds provides free radical scavenging activity, modulates immune cell activity and cytokine production, supports cardiovascular function through lipid metabolism and vasodilation.
Cardiovascular protection
Strong evidence from multiple clinical trials and meta-analyses
Antioxidant
Strong evidence from multiple clinical trials and meta-analyses
Immune support
Supported by clinical evidence; more large-scale trials would strengthen findings
Anticancer research
Supported by clinical evidence; more large-scale trials would strengthen findings
Korean fermented food-medicine
Based on traditional use; clinical evidence limited
Japanese aged garlic research
Based on traditional use; clinical evidence limited
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