A dry extract obtained from aged black garlic (Allium sativum L.) standardized to S-allylcysteine (SAC).

Aged black garlic (Allium sativum L.) (ABG) is obtained from fresh garlic (Allium sativum) through a fermentation process which ameliorates both its nutritional value, thanks to production of water-soluble organosulfur compounds, especially SAC and the organoleptic properties.

SAC bioprotective effects against cardiovascular diseases (CVD) development:

  • cholesterol and total triglycerides serum level management
  • Prevent LDL oxidation
  • Reduce coronary artery calcification progression and ApoB level
Allicys Black Garlic

LDL ("bad")
transport/stores cholesterol within the blood stream

HDL ("good")
regulates LDL storage and promote excretion


Dyslipidemia consist in an increase of low-density protein cholesterol (LDL-C), triglycerides (TG) levels and a decrease of high-density protein cholesterol (HDL-c), leading to atherosclerosis.
The major risk maker of atherogenesis is the lipoprotein Apolipoprotein B (ApoB).


Following clinical trials, the supplementation with ABG extract in a range between 1.2 and 3.5 mg of SAC showed an increased in HDL-C levels and a decreased in both ApoB levels, total cholesterol and oxidized LDL, with a decrease of cellular damage and prevention of atherogenesis.

Allicys-Cholesterol Daily dosage

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