Black Garlic Health Benefits


We all know that there are many health benefits of regular garlic (including helping prevent hair loss!) [source]. So, what about Black Garlic; is it as healthful as its cohort?  The short answer is possibly, but those benefits have not been fully tested via clinical trials, so let's dig into this a bit deeper. 

The Data- 

  1. Animal studies showed that black garlic may lower cholesterol in mice (5,6).
  2. Animal studies have shown that black garlic ay reduce oxidative stress in mice (3).
  3. Laboratory studies using human cells have shown immunomodulating effects, these in vitro studies showed a change biochemistry, resulting in slowed growth of several types of cancer cells (2,4,7).
  4. Animals studies implied that black garlic may help to negate insulin resistance in mice (3).
  5. Clinical trials have shown aged garlic extract (very similar to black garlic) may lower blood pressure (1).
  6. Laboratory studies with human cells have shown improvement of natural killer (NK) cell activity (2).
  7. Animal studies showed that black garlic may lower Thiobarbituric acid reactive substances (TBARS) levels in mice (5,6).
  8. Animal and laboratory studies have shown that black garlic may increase SOD (superoxide dismutase) and GSH-Px (Gluthathione peroxidase) in mice (4,5).

What are the active components in Black Garlic? (1-10)

Organosulfur Compounds (Water Soluble) 

  1. S-Allyl-Cysteine (SAC)
  2. 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.

Organosulfur Compounds (Lipid Soluble)

  1. Diallyl sulfide
  2. Triallyl sulfide
  3. Diallyl disulfide
  4. Diallyl polysulfide


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

  1. Lipid and water soluble Organosulfur compounds
  2. Polyphenols (allixin)
  3. Tetrahydro-beta-carbolines
  4. Selenium
  5. N-fructosyl glutamate
  6. N-fructosyl arginine
  7. Nα (1-deoxy-D-fructos-1-yl)-L-arginine