Black Garlic (Allium Sativum L.)
Benefits of Black Garlic
- Antioxidant activity
- From: East Asia
- Form: Extract
What is Black Garlic?
Black Garlic is not its own plant species. It is ordinary garlic that has been aged in a particular way. The process originated in East Asia and involves ageing the cloves at a controlled humidity and temperatures of 60 to 90 °C. The cloves turn black, take on a sticky texture and develop sweet flavours similar to tamarind and caramel. This matters to more than chefs and cooks, though. The ageing process also changes the garlic's chemistry.
What does the research say about Black Garlic?
Garlic has been used for centuries in traditional practice around the world, and it remains one of the most researched foods. Fresh garlic gets its famous aroma from allicin. As Black Garlic ages, its sulphur compounds are converted into others, such as S-allyl cysteine, which have antioxidant activity. Studies show that the ageing process increases the antioxidant activity of Black Garlic compared with normal garlic.
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Why it's in HeartPro®
Black Garlic, also known as aged Garlic, contains a unique set of sulphur compounds not found in fresh Garlic. The allicin in Garlic gets broken down into sulphur amino acid compounds, including S-allycysteine and S-allylmercaptocysteine. These have a very different effect in the body compared to allicin. S-allycysteine and S-allylmercaptocystein have powerful antioxidant properties and, as such, aid in the protection of the cardiovascular system, including the blood vessel walls and the protection of cholesterol against oxidation. Aged Garlic inhibits angiotensin-converting enzymes, reduces cholesterol, inhibits platelet aggregation, reduces blood pressure, and increases antioxidant status.1
Antioxidant properties: S-allylmercaptocysteine (SAMC) and S-allylcysteine (SAC) scavenge reactive oxygen species (ROS), one of the most potent oxidants in the body. SAMC and SAC increase the level of antioxidants in the cells, including superoxide dismutase (SOD) and glutathione peroxidase.2
Atherosclerosis: The antioxidants in aged Garlic prevent cholesterol oxidation and protect the endothelial cells of the blood vessels from becoming damaged.2
Cholesterol reduction: Aged Garlic reduces low-density lipoprotein levels by up to 10% and increases high-density lipoprotein concentrations.3
Blood pressure: Aged Garlic reduces systolic and diastolic blood pressure1 by promoting healthy blood vessel epithelium and normal blood vessel collagen levels. This is especially useful for those with coronary artery disease.4 Aged Garlic stimulates nitric oxide production, which relaxes the blood vessel walls, decreases blood pressure and improves blood flow.5
Blood viscosity: Aged Garlic decreases platelet aggregation and decreases thrombotic activity.1
Chromium
Chromium is a trace mineral that is used by the body for the metabolism of carbohydrates. A healthy balance of Chromium helps the body control the levels of fat and cholesterol in the blood.
CoQ-10
Found in almost every cell of the body, Co-Enzyme Q10 (CoQ-10) is a fat-soluble, enzyme that helps convert food into energy and is required in large amounts in the heart muscle.
Folate
Folate is required in the synthesis of DNA and the replication of new cells. It is needed in during pregnancy to help prevent neural tube defects in the foetus.
Ginger Root
Ginger roots are edible and used widely both as a spice in cooking and as a natural remedy. Ginger's active compounds are antioxidants and support healthy digestion and blood glucose.
Inositol
Inositol is a type of sugar produced by our kidneys and used throughout our body, in particular in our brain and in cell membranes, and it influences the effectiveness of insulin.
Lycopene
Lycopene is a compound responsible for the bright red colour it gives to tomatoes, grapefruits and watermelons, among other fruits and vegetables. It is characterised by its high 'antioxidant' content which is the highest among carotenoid pigments.
Monacolin K - Red Yeast Extract
Red yeast rice and its active ingredient Monacolin-K has been used in traditional cultures for thousands of years to reduce cholesterol levels and stress on the heart.
Phytosterol Complex
Phytosterols (also known as plant sterols) work by helping prevent the absorption of dietary cholesterol in your blood.
