Garlic reduces bad cholesterol and triglycerides, which in high levels can clog arteries and lead to stroke, but increases good cholesterol. This makes it important for heart health. It also is a potent antioxidant and may reduce the risk of several cancers.
Supplementing garlic can benefit cognition, cardiovascular health, resistance to infection, physical and sexual vitality. It also has some anti-aging properties.
Aged garlic reliably reduces Low-density Lipoprotein (LDL-C) and total cholesterol while increasing High-density Lipoprotein (HDL-C). Studies on garlic also showed a variety of anti-cancer properties. Taking garlic daily (10g or more) is associated with a significantly reduced risk of prostate, colon, and stomach cancer. It can also induce adrenaline secretion and fat loss, though in a minor way.
When garlic is physically disturbed through chewing, slicing, or crushing, it releases an alliin metabolite: allicin. Allicin turns into a variety of fat and water soluble sulfur-containing compounds. By tapping into the hydrogen sulfide signaling system, garlic relaxes the blood vessels and provides a variety of health benefits. Garlic also uses the hydrogen sulfide signaling system to exert its anti-cancer effects.
Our aged Garlic extract is sourced from 100% USA organically-grown garlic bulbs. These bulbs are aged to perfection and extracted in a process that eliminates unpleasant odors so you can take it anytime and anywhere.
|Product Type: 2 Veggie Capsules|
Aged Garlic Extract Powder (bulb), Whey (dairy), Alginic Acid (seaweed), Silica, Cellulose and Magnesium Stearate (vegetable source). Whey derived from milk.
eggs, fish, shellfish, tree nuts, peanuts, wheat, artificial colours or preservatives
A 2016 meta-analysis of Garlic’s effect on blood pressure and cholesterol found supplementation can reduce blood pressure, total cholesterol, and indicators of arterial stiffness.
Further studies also support Garlic’s ability to reduce blood pressure and arterial stiffness. In people with high blood pressure (around 10 points systolic or 8-10%), the reduction is quite large, whereas in people with normal blood pressure, there is a smaller but still statistically significant reduction.
People with arterial stiffness who supplemented Garlic daily over a few years appear to have reduced arterial stiffness compared to people who do not take consume Garlic.
When taken in doses of supplements, i.e. larger than the quantities consumer in meals, Garlic also appears to reduce the buildup of platelets in arteries that lead to clots.
Research Score: Very Strong
Garlic has anti-inflammatory properties and can simulate immune cells,   which is why has been taken for centuries. Clinical research largely supports its usefulness in reducing the severity of symptoms of cold and taking less sick days. Studies also generally support Garlic’s ability to prevent the frequency of contracting colds, however it should be noted that one out of three suggests Garlic does not have any effect on preventing colds. The immunity support is thought to be due to Garlic’s increase in natural killer cell levels (the immune system’s ability to protect itself), which has been seen in both healthy people and cancer patients.
In a double-blind study on cold and flu prevention of 146 participants, people taking the placebo recorded 65 instances of cold whereas those taking Garlic recorded merely 24 instances. People in the placebo group also took a total of 366 days of sick leave compared to only 111 days taken by those taking Garlic. This indicates that Garlic prevents frequency of colds and quickens recovery times. The rate (frequency of occurring) of the common cold has twice been found to be reduced by 60-70% in persons who take Garlic supplementation daily; this is associated with both allicin and the aged Garlic extract, and requires higher doses (2.5g aged extract).
In another double-blind, placebo-controlled study on 120 people, the placebo and Garlic-taking groups did not show any difference in incidence of getting colds, but those taking Garlic did have less severe symptoms and less days taken on sick leave. In a 2016 another study also examined the effects of Garlic supplementation on the same number of people and made almost the exact same findings.
Research Score: Very Strong, Traditional
Garlic has mildly suppressive effects on a variety of cancers and tumors.
A 2003 study found allicin, the enzyme responsible for Garlic’s distinctive smell, could suppress tumor growth without harming neighboring tissue.
When Garlic is added with lycopene, the antioxidant found in tomato, it is able to reduce the size of stomach cancer, although there is no effect when supplemented without lycopene.
Also a 2012 study looked at the effect of a high Garlic diet, which also included shallots, on the risk factors for multiple myeloma, a blood cancer, and found there was a decrease in risk of myeloma with an Odds Ratio of 0.60 and a 95% confidence interval of 0.43-0.85.
Garlic also seems to prevent prostate cancer, although to a modest extent.      In a pilot study on nine men suffering form prostate cancer who drank a Garlic-water drink of 1ml/kg of raw garlic daily for a month, it found garlic reduced levels of prostate specific antigen (PSA).
Two studies show at least 1.6 servings of Garlic per day can decrease the risk of colonic adenocarcinoma, the most common type of colon cancer, by an odds ratio of 0.87 (95% CI of 0.77-0.99).  Another study showed one or more servings a day of Garlic reduced the risk of colon cancer by 48% (RR 0.52, 95% CI 0.30–0.93) compared to none.
Applying Ajoene, a compound found in Garlic, to parts of skin with basal cell carcinoma skin tumors for at least six months halves their size and Bcl-2, a human tissue gene, expression.
Research Score: Promising
Garlic is also a traditional treatment for diabetes. A 2017 study on Garlic’s effects on diabetes found supplementation is good for blood glucose, cholesterol levels, and total cholesterol in diabetics. However, it should be noted that there is contradictory evidence on the effects of Garlic on glucose absorption. Nevertheless, one study examined diabetics and the effects of Garlic on blood glucose concentrations when taken with the drug Metformin and found modest improvements, which may indicate Garlic is a helpful complement to the drug. 
Research Score: Mixed, Traditional
17 studies suggest eating raw Garlic reduces total cholesterol and bad cholesterol by 10-15%. 14 studies also show Garlic increases good cholesterol in people with cardiovascular disease by the same range if people take at least 1.49mg/dL (95% CI of 0.19-2.79mg/dL). They also show a reliable and significant decrease in high blood levels of cholesterol through supplementation.
Research Score: Very Strong
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