Health Benefits

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Benefits

Black Garlic Health Benefits

There are many health benefits of fresh garlic, including the possible prevention of hair loss. So, what about black garlic; is it as healthful as its cohort? The short answer is: possibly. But those benefits have not yet been fully tested via clinical trials, so let's dig into black garlic health benefits a bit deeper.

The Data
  • Animal studies have shown that black garlic may lower cholesterol in mice (6) as well as oxidative stress (5)
  • Laboratory studies using human cells have shown immunomodulating effects, these in-vitro studies showed a changed biochemistry, resulting in slowed growth of several types of cancer cells (2, 4, 7)
  • Animals studies implied that black garlic may help to negate insulin resistance in mice (3).
  • Clinical trials have shown that AGE / Aged Garlic Extract (very similar to black garlic) may lower blood pressure (1). In the clinical trial, 1.2 g of AGE (Aged Garlic Extract) containing 1.2 mg S-allyl-cysteine were used. Our black garlic contains a minimum of 1.5 mg S-allyl-cysteine per gram of product.
  • Laboratory studies with human cells have shown improvement of natural killer (NK) cell activity (2).
  • Animal studies showed that black garlic may lower Thiobarbituric acid reactive substances (TBARS) levels in mice (5, 3)
  • Animal and laboratory studies have shown that black garlic may increase SOD (superoxide dismutase) and GSH-Px (Gluthathione peroxidase) in mice (4, 5).

The Active Components in Black Garlic Components

See Resources

Organosulfur Compounds (Water Soluble)

  • S-Allyl-Cysteine (SAC)
  • S-Allylmercaptocysteine (SAMC)

These two compounds have been shown to be the most important active components in Black Garlic. Based on scientific studies, a minimum of 1 mg SAC has been shown to have the above benefits in lab animals.  Our Black Garlic contains 1.5 mg/g SAC.  The more that is consumed the more potent the effects. In addition, Allyl-cysteine has been studied as a potential cholesterol lowering agent (6, 8) and as a chemopreventive (9).

Organosulfur Compounds (Lipid Soluble)

  • Diallyl sulfide
  • Triallyl sulfide
  • Diallyl disulfide
  • Diallyl polysulfide

Antioxidants

Black Garlic contains at least twice the antioxidants compared to fresh garlic.

  1. Lipid and water soluble Organosulfur compounds
  2. Polyphenols (allixin)

    Polyphenols are micronutrients that can be found in some plant-based foods. They are loaded with antioxidants and the black garlic polyphenol level is at least twice that of the level found in fresh garlic. One study found that the level of polyphenols in whole bulbs actually increased by threefold after going through the black garlic process (10). Polyphenols are studied for their effects on diabetes management (11), weight management (12), and so much more. A 2010 study by The European Journal of Clinical Nutrition listed the 100 foods that were highest in polyphenol content at the time, and Cloves took the number one spot with over 15,000mg per 100g of cloves. Other top foods include peppermint, flaxseed meal, black olives and ginger (13).

  3. Tetrahydro-beta-carbolines
  4. Selenium
  5. N-fructosyl glutamate
  6. N-fructosyl arginine
  7. Nα (1-deoxy-D-fructos-1-yl)-L-arginine

Other Heath Benefits links & Articles

http://articles.mercola.com/sites/articles/archive/2014/04/21/sprouted-black-garlic.aspx

Recourse

(1) Ried K, Travica N, Sali A. The effect of aged garlic extract on blood pressure and other cardiovascular risk factors in uncontrolled hypertensives: the AGE at Heart trial. Integr Blood Press Control. 2016;9:9–21. Published 2016 Jan 27. doi:10.2147/IBPC.S93335 (2) Hideki Ishikawa, Tomoko Saeki, Toru Otani, Takaichiro Suzuki, Kojiro Shimozuma, Hoyoku Nishino, Sanae Fukuda, Kanehisa Morimoto, Aged Garlic Extract Prevents a Decline of NK Cell Number and Activity in Patients with Advanced Cancer, The Journal of Nutrition, Volume 136, Issue 3, March 2006, Pages 816S–820S, https://doi.org/10.1093/jn/136.3.816S (3) TY - JOUR AU - Lee, Young-Min AU - Gweon, Oh-Cheon AU - Seo, Yeong-Ju AU - Im, Jieun AU - Kang, Min-Jung AU - Kim, Myo-Jeong AU - Kim, Jung-In PY - 2009/06/30 SP - 156 EP - 61 T1 - Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus VL - 3 DO - 10.4162/nrp.2009.3.2.156 JO - Nutrition research and practice ER -

FAQ's

Why Shop Black Garlic North America?
At Black Garlic North America, we slow-craft every batch over 120 days to unlock rich, deep flavor and ensure high levels of S-allyl-cysteine — a potent antioxidant compound. Our products are clean, organic, and made in the USA.
Black Garlic makes everything taste better.
Yes! Whether it's stirred into sauces, rubbed on meats, or added to veggies, Black Garlic enhances flavor with its naturally sweet, umami-rich taste. It’s versatile and elevates any dish.
Best Seller Products
Our best sellers include Black Garlic Capsules, Black Garlic Purée, and Black Garlic Powder. These customer favorites combine flavor and wellness, perfect for everyday cooking or health-conscious routines.