Herbal Extract
Black Garlic Extract
Also known as: aged black garlic, fermented garlic, Allium sativum (aged), black garlic
Black garlic is raw garlic that has been aged through a heating and fermentation process, resulting in a darker color and purported concentration of antioxidant compounds including S-allylcysteine and polyphenols. Limited clinical evidence supports health claims, though in vitro and animal studies suggest potential antioxidant and cardiovascular benefits.
Primary uses
- Antioxidant support
- Cardiovascular health
- Immune function support
- General wellness
How it works
- Increased antioxidant compounds (S-allylcysteine, polyphenols) compared to raw garlic
- Potential reduction of oxidative stress
- Possible modulation of cardiovascular markers
Dosage
- Typical range
- 500-2,000 mg daily (equivalent extract)
- Timing
- With meals
- With food
- Can be taken with or without food; may cause less digestive upset than raw garlic when consumed with food
- Duration
- Typically used daily for chronic health support; optimal duration unknown
- Special populations
- Pregnant/nursing women should consult healthcare provider; those on anticoagulants should monitor intake
Forms
- Extract powder· 70/100
- Capsules· 70/100
- Tablets· 70/100
- Whole aged cloves· 70/100
Safety
Common side effects
- Mild gastrointestinal upset (less common than raw garlic)
- Body odor (less pronounced than raw garlic)
Contraindications
- Bleeding disorders (garlic has mild anticoagulant properties)
- Concurrent use of anticoagulant medications (consult healthcare provider)
Evidence notes
Most human evidence is limited or preliminary. Some small clinical studies show modest effects on cardiovascular markers, but the body of clinical evidence is not robust. In vitro and animal data suggest antioxidant potential, but human RCT data is scarce and inconsistent.
Grade C: Mostly observational or small trials; mechanism is plausible but unproven at scale.
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