Standardized aged black garlic extract supports blood pressure in hypercholesterolemic subjects, says recent study

Results showed that at six weeks of taking ABG, subjects saw significant reductions of diastolic blood pressure compared to placebo, particularly in men with DBP great than 75 mm Hg.

A recent study published in Nutrients1 found that consumption of an aged black garlic extract (ABG+ from Pharmactive Biotech Products, based in Madrid, Spain) helped reduce blood pressure in subjects with high cholesterol. The aged black garlic extract (ABG) is standardized to contain S-allyl-L-cysteine (SAC). In the study, 67 hypercholesterolemic subjects with low-density lipoprotein cholesterol levels ≥115 mg/dL were randomized in a crossover, double-blind, sustained, and controlled intervention study to consume either 250 mg per day of ABG or placebo for six weeks, with a three-week washout period between crossovers.

Results showed that at six weeks of taking ABG, subjects saw significant reductions of diastolic blood pressure (DBP) compared to placebo, particularly in men with DBP great than 75 mm Hg. On average, ABG supplementation resulted in a reduction of 5.85 mm Hg. “A reduction of just 5mm Hg of diastolic blood pressure lowers substantially the risk of stroke and other vascular events,” explains Alberto Espinel, head of R&D for Pharmactive, in a press release.

“Aged black garlic has long been regarded as a culinary delicacy and integral component of the Asian diet, as well as a tool to maintain health,” adds Espinel. “Empirical evidence is unfolding on the beneficial effects of black garlic on cardiovascular health. However, the magnitude of its effect depends on the amount and type of chemical compounds accumulated during the aging process and the ability to extract and preserve those compounds during processing.”

During the aging process, substantial biochemical changes occur in black garlic. The primary organosulfur compounds in fresh garlic—alliin and allicin—are diminished while a powerful bioactiv complex of soluble polyphenols, predominantly SAC, flavonoids, and melanoidins, is significantly increased. According to Pharmactive, the synergetic action of these antioxidants is believed to be the primary source of the cardioprotective qualities of ABG+, which is standardized to 1.25 mg SAC.

“This is some of the first evidence emerging on the blood pressure-balancing effect of an ABG+ extract, as a natural alternative, in a population where the strategies of intervention are based on diet and maintaining a healthy lifestyle,” says Espinel. “Importantly, its positive effects were achieved following a simple protocol of consuming one ABG+ extract tablet daily.”

“Future clinical studies focusing on the blood pressure-managing capacity of our ABG+ extracts are in the pipeline,” adds Julia Diaz, head of marketing for Pharmactive. “Lifestyle choices, including dietary protocols such as the DASH or Mediterranean diets, are the first line of treatment for delaying and preventing increases in blood pressure. ABG+ offers an additional potent—and flavorful—nutritive tool for helping to manage blood pressure, especially in people who have difficulty abiding by dietary restrictions.”

ABG+ is water soluble and can be used in multiple applications, including gummies, capsules, soft gels, syrups, and powders. The extract is also suitable for functional foods because of its absence of the characteristic garlic odor and flavor.

Reference

  1. Valls RM et al. “Effects of an optimized aged garlic extract on cardiovascular disease risk factors in moderate hypercholesterolemic subjects: a randomized, crossover, double-blind, sustained and controlled study.” Nutrients, vol. 14, no. 3 (2022): 405