Black Garlic Extract
Black garlic is produced by fermenting raw garlic under heat and humidity (Maillard reaction), converting unstable allicin into stable, bioavailable S-allyl-cysteine (SAC). Multiple RCTs show cardiovascular benefits: the AGE at Heart trial (n=88, PMID: 26764326) found 1.2g/day reduced systolic BP by 5.0mmHg overall and 11.5mmHg in responders. A 2024 meta-analysis of 19 RCTs found aged garlic significantly reduced SBP (-2.49mmHg), DBP, and LDL (-4.41mg/dL). A 2026 comprehensive meta-analysis (PMID: 40580481) showed garlic reduces total cholesterol (-10.21mg/dL), LDL (-5.90mg/dL), TG (-5.82mg/dL), FBG (-2.77mg/dL), and improves HDL (+2.18mg/dL). SAC concentration is key marker of quality.
Quick Answer
What it is
Black garlic is produced by fermenting raw garlic under heat and humidity (Maillard reaction), converting unstable allicin into stable, bioavailable S-allyl-cysteine (SAC). Multiple RCTs show cardiovascular benefits: the AGE at Heart trial (n=88, PMID: 26764326) found 1.2g/day reduced systolic BP by 5.0mmHg overall and 11.5mmHg in responders.
Key findings
- Grade B: LDL Cholesterol (Cardiovascular Disease)
- Grade B: Total Cholesterol (Cardiovascular Disease)
- Grade B: Systolic Blood Pressure (High Blood Pressure)
Safety
No specific caution or interaction language was detected in the current summary/outcome notes.
ℹ️ Quick Facts: Black Garlic Extract
Quick Facts: Black Garlic Extract
- Best Evidence:Grade B
- Conditions Studied:3
- Research Outcomes:5
- Grade B Findings:4
- Key Effect:High Blood Pressure
Detailed Outcomes
Evidence by Condition
Best grade per condition (each condition may have multiple outcomes)
Research Citations (8)
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