Cardio Protection Black Garlic 90 Capsules
Black Garlic 90 capsules – 10/1 concentrate
- Tension reduction effect.
- Protection of the heart and arteries.
- Immunity stimulation and antiviral effect.
- Antibacterial and antifungal effects.
- Inhibition of platelet aggregation (blood thinning).
- Decreased blood lipids like cholesterol and triglycerides.
- 1 capsule: 500 mg of black garlic concentrated at 10/1 including 0,5 mg s-allyl-cysteine. That is an equivalent of dry plant of 5 gr. Pullulant capsule, guaranteed without adjuvants, surfactants, gluten, dyes, preservatives, of non-GMO vegetable origin, and without titanium dioxide.
Known since Antiquity, garlic is an excellent condiment. It is also a real remedy, hence its nickname of herb with nine virtues. It helps prevent diseases, mainly thanks to its high content of organosulfur compounds and its antioxidant activity. Fresh garlic, however, is not suitable for everyone: it can be poorly digested and its stubborn smell can cause discomfort. These unpleasant effects of fresh garlic are due to allicin, an oxidant that is released when the bulb is chewed or cut. However, scientific studies show that garlic does not have to be fresh garlic to be effective, nor is its smell necessary for health benefits. An alternative source of garlic, odorless and richer in antioxidants than fresh garlic exists: it is black garlic, a food supplement. Black garlic is produced in a highly standardized way, by aging organic garlic at room temperature for 20 months. This process increases antioxidant levels and converts unstable compounds, such as allicin, into stable, health-promoting substances. It mainly contains water-soluble and stable organosulfur compounds, which are powerful antioxidants. Among other things, we find S-allyl-mercaptocysteine, an exclusive compound in black garlic, and S-allylcysteine, 98% bioavailable. Black garlic also contains some fat-soluble organosulfur compounds, flavonoids, and other essential nutrients like selenium.
Tension reduction effect
A major risk factor for cardiovascular disease and stroke is hypertension. Clinical studies show that black garlic and S-allyl-cysteine can help reduce this risk. A daily dose of 2.4-4.8 g for 6 months reduced total cholesterol by 5-7%, and lowered LDL, triglyceride levels while decreasing blood pressure, inhibited platelet aggregation and increased HDL.
Reduction in homocysteine level
High homocysteine levels, which can result from B vitamin and folate deficiency, are a major risk for cardiovascular disease, stroke, Alzheimer's disease and cancer. Preclinical studies conducted at Pennsylvania State University have shown that black garlic supplementation decreases homocysteine levels during folate deficiency.
Protection of the heart and arteries
A study performed at UCLA showed that daily black garlic supplementation reduced many risk factors associated with cardiovascular disease. In a randomized, double-blind, placebo-controlled study that lasted one year, 19 cardiac patients on statins who received 1200 mg of black garlic daily saw coronary plaque accumulation decrease by 50%, their HDL improve and homocysteine levels drop, while it increased in the placebo group. As for healthy people, adding black garlic to the diet of cardiac patients can help in the prevention of atherosclerosis and keep the heart in good condition.
Immunity boosting and antiviral effect
Black garlic extract increases immunity and helps fight infections. Preclinical studies have shown that influenza virus infection can be prevented by adding black garlic to the diet, and is as effective as vaccination. Black garlic extract increases the activity of macrophages, spleen cells and natural killer (NK) cells. It stimulates the proliferation of T lymphocytes and increases the toxicity of lymphocytes to cancer cells.
Antibacterial and antifungal effects Black garlic inhibits the growth of Candida albicans, which is often found in immunocompromised patients, and eradicates Heliobacter pylori, which is linked to stomach ulcers and cancer. It also protects the liver against the toxicity of carcinogens and paracetamol, one of the most consumed analgesics.
Approximately 10% of people over the age of 65 develop Alzheimer's disease. Black garlic has the potential to protect the brain from neurodegenerative conditions by protecting neuronal cells from apoptosis. S-allyl-cysteine, the major component of black garlic, also prevents the death of neurons that follows ischemia and increases the survival rate of cells in the hippocampus, the seat of Memory.
is a garlic specially fermented with the aim of eliminating its characteristic odor but above all in order to develop active substances which have numerous therapeutic effects and which do not exist in classic garlic. For example, S-Allyl-Cysteine (SAC) is a key component extracted from black garlic and is responsible for the cardioprotective effects demonstrated by numerous clinical studies (Phytomedicine, Volume 17, Issue 13, November 2010,
Pages 1016-1026). Indeed, black garlic has many therapeutic properties, including the reduction of risk factors for cardiovascular disease by: reducing blood lipids such as cholesterol and triglycerides, inhibiting platelet aggregation (blood thinning), improved circulation, reduced blood pressure in hypertensives.
Although similar in format, dietary supplements are not drugs. Intended for the general population, in good health, they are not intended to replace medical treatment.
Food supplements are foodstuffs the purpose of which is to supplement the normal diet and which constitute a concentrated source of nutrients or other substances having a nutritional or physiological effect singly or in combination, marketed in the form of doses, namely forms of presentation such as capsules, lozenges, tablets, pills and other similar forms, as well as sachets of powder, ampoules of liquid, bottles fitted with a dropper and other forms analogues of liquid or powdered preparations intended to be taken in small measured units.
The 3 components that characterize food supplements
These products supplement the diet. They are therefore not a substitute for common foods. Their nutritional contributions are added to the contributions from the current diet, including those from fortified foods.
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