Aged Black Garlic Extract (Allium Sativum L.) (bulb) (>1.2% S. Allycysteine)

Aged Black Garlic Extract (Allium Sativum L.), derived from the carefully fermented bulb of garlic, represents a superior form of this traditional botanical with enhanced bioavailability and a distinct phytochemical profile. Unlike fresh garlic, which is characterized by its pungent allicin, the aging process involves controlled heat and humidity over several weeks, leading to a natural enzymatic conversion. This transformation significantly reduces the harsh odor and taste while increasing the concentration of beneficial, stable organosulfur compounds, most notably S-Allylcysteine (SAC). This unique processing results in a product with a mild, sweet-savory flavor and a soft, dark texture, making it highly palatable and suitable for a wide range of applications. The historical use of black garlic dates back centuries in Asian cultures, where it has been revered for its health-promoting properties and culinary versatility, underscoring its long-standing recognition as a valuable ingredient.

The primary health benefits of Aged Black Garlic Extract are largely attributed to its rich content of S-Allylcysteine (SAC) and other complex organosulfur compounds, alongside a high concentration of polyphenols and flavonoids. Scientific research has extensively investigated SAC for its potent antioxidant and anti-inflammatory properties. Studies, such as those published in the *Journal of Agricultural and Food Chemistry*, highlight SAC's superior stability and bioavailability compared to allicin, enabling more effective free radical scavenging and protection against oxidative stress. Furthermore, ABG has been shown to support cardiovascular health by promoting healthy circulation, modulating lipid profiles, and contributing to the maintenance of healthy blood pressure levels. Its anti-inflammatory mechanisms involve the modulation of cytokine production, while its immunomodulatory effects contribute to a robust defense system, as evidenced by various *Journal of Nutrition* studies exploring its systemic benefits.

From a formulation perspective, Aged Black Garlic Extract, standardized to contain over 1.2% S-Allylcysteine, offers a consistent and potent ingredient for dietary supplements, functional foods, and nutraceutical beverages. Its mild flavor profile allows for greater flexibility in product development without the characteristic garlic breath associated with raw garlic. Quality considerations are paramount, with reputable suppliers ensuring extract purity, potency, and absence of contaminants through rigorous testing and Certificates of Analysis. Clinical research has further substantiated ABG's efficacy in human trials; for example, studies in the *Journal of Clinical Hypertension* have demonstrated its positive impact on arterial stiffness and overall cardiovascular markers. The scientific community continues to explore the broad spectrum of health benefits offered by this advanced garlic derivative, including its potential roles in neuroprotection, liver support, and metabolic regulation, making it a highly valued ingredient in health-focused formulations.