Black garlic extract

Tier 2 — promising · Cardiovascular · Antioxidant

Regular garlic aged through a controlled heat and humidity process that converts harsh sulfur compounds into gentler, more concentrated antioxidants. Small trials show modest improvements in cholesterol and blood pressure, with significantly less odor and fewer digestive side effects than raw garlic. Generally very safe and well tolerated.

Dose: 600–1,500 mg/day aged black garlic extract; fewer GI side effects than raw garlic