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Why aged black garlic sits at the heart of every ingredient
Garlic is one of the most studied botanical compounds in nutritional science.
Explored the biological mechanisms of aged garlic extract on cellular pathways and distribution.
Clinical Nutrition
Examined the relationship between aged garlic extract and the normal function of the immune system.
Journal of Nutrition
Demonstrated the antioxidant capacity and properties of aged black garlic compared to standard preparations.
Frontiers in Immunology
Investigated the cellular mechanisms and active compounds of S-allyl-cysteine (SAC) from black garlic.
International Journal of Molecular Sciences
Explored the role of garlic supplementation alongside standard lifestyle factors.
Phytotherapy Research
Investigated the physiological relationship between garlic extract and normal circulation.
Phytomedicine
These studies represent independent educational research on garlic, do not make any claims about our products nor make any recommendations. Our products are food supplements and are not intended to diagnose, treat, cure, or prevent any disease.
The science behind our 100:1 aged black garlic extract.
The ageing process transforms raw garlic into aged black garlic, significantly amplifying S-Allyl-Cysteine (SAC) levels – the primary bioactive marker studied in leading research.
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Uncover the expiry date secret and learn how oxidative degradation quietly compromises botanical potency long before the printed shelf life ends.
The aging process transforms raw garlic into a more potent, bioavailable form with significantly higher levels of beneficial compounds.
Common questions
Science is only meaningful when it serves people and planet responsibly.
We believe in transparency, sustainability, and creating products that are inclusive, and as good for the world as they are for you.
*Does not contain 14 allergens from UK food standards agency list. Manufacturing facility is peanut-free.
