Mechanism of Action
S-allyl-cysteine (SAC) is the primary active compound in black garlic. It supports the endogenous production of nitric oxide, a molecule that promotes relaxation of the arterial walls. This mechanism helps maintain the elasticity of the vessels.
Organosulfur compounds also take part in normal lipid metabolism. They act on the enzymatic pathways that regulate the synthesis and transport of blood lipids. Together, these actions converge toward maintaining cardiovascular function.
Key Benefits
- Strong
Lower blood pressure: a meta-analysis of 19 controlled trials measures a significant reduction in systolic and diastolic pressure in hypertensive subjects supplemented with aged garlic extract.
- Strong
An improved lipid profile: several randomised trials report a drop in LDL cholesterol and triglycerides after 12 weeks of supplementation with aged garlic extract.
- Strong
Blood cholesterol preserved: garlic helps maintain normal blood cholesterol levels, an effect supported by meta-analyses in subjects with elevated cholesterol.
- Moderate
Slower progression of arterial calcification: over 12 months, a double-blind randomised trial measures it in subjects receiving aged garlic extract standardised for S-allyl-cysteine.
- Moderate
Immune function supported: garlic contributes to the normal functioning of the immune system, an effect backed by clinical trials showing modulation of the inflammatory response in supplemented subjects.
- Emerging
More flexible arteries: preliminary data suggest a favourable effect on arterial stiffness (EndoPAT measurement) in healthy adults after 12 weeks of supplementation.
Dosage & Forms
Several forms of garlic extract coexist on the market. Raw garlic extracts standardised for allicin offer a broad activity spectrum, but allicin degrades rapidly upon contact with gastric acid. Garlic oils concentrate diallyl sulfides, with absorption that remains variable.
Aged garlic extract (AGE) and black garlic extract share the same compound of interest, S-allyl-cysteine. Black garlic stands out for the stability of SAC, obtained through the Maillard reaction.
Singular selects a black garlic extract standardised for SAC for its stability, bioavailability and digestive tolerance. The dose is individually calibrated according to the nutritional profile.
In the Singular Formula
Inclusion rationale
White garlic transformed through a slow maturation process at controlled temperature and humidity over several weeks. This transformation, known as the Maillard reaction, produces the melanoidins that give black garlic its characteristic color and umami taste, while concentrating S-allyl-cysteine (SAC), a stable and highly bioavailable organosulfur compound. SAC is the most studied bioactive compound in black garlic. Unlike allicin from fresh garlic, which is unstable and rapidly degraded in the digestive tract, SAC resists digestion and reaches the bloodstream with an estimated bioavailability of nearly 98%. Randomized clinical trials have evaluated black garlic on cardiovascular health markers: reduction in arterial stiffness, improvement in lipid profile and modulation of LDL oxidation markers. The organosulfur compounds in garlic contribute to the normal functioning of the cardiovascular system. The Maillard process that transforms white garlic into black garlic also eliminates the digestive discomforts and characteristic odor of raw garlic, considerably improving daily adherence. The melanoidins formed during this transformation possess documented antioxidant properties of their own, adding a complementary benefit to SAC. From a longevity perspective, maintaining vascular health is one of the pillars of preserving organ function with age.
Selected form
Black garlic bulb extract (Allium sativum L.), standardised for S-allyl-cysteine (SAC), a stable sulphur compound resulting from the controlled fermentation of white garlic. The fermentation process at controlled temperature and humidity over several weeks converts the unstable sulphur compounds of raw garlic (allicin) into SAC, a stable and highly bioavailable form. The extraction ratio of approximately 10:1 concentrates the compounds of interest. Unlike raw garlic or conventional garlic extracts, SAC from black garlic does not generate a strong sulphurous odour. Quality: non-GMO, pesticide-free.
Formula dosage
0 to 1,000 mg.
Synergies in the formula
Linked Biomarkers
Safety & Precautions
Black garlic benefits from a long history of dietary use across Asian cultures. The maturation process removes the irritant compounds responsible for the digestive discomfort of raw garlic. SAC is well tolerated at common nutritional doses.
Individuals taking anticoagulants or antiplatelet agents should consult a healthcare professional before supplementation, as the sulfur compounds in garlic may influence platelet aggregation. Supplementation is not recommended in the two weeks prior to surgery.
For pregnant or breastfeeding women, prior medical consultation is recommended as a precaution.
Scientific Studies
| Authors | Year | Type | Journal | |
|---|---|---|---|---|
| Bashiri S et al. | 2025 | Meta-analysis | Phytotherapy Research | View on PubMed |
The Effect of Aged Garlic Supplementation on Blood Pressure and Lipid Profile: A Dose-Response Grade-Assessed Systematic Review and Meta-Analysis of Randomized Controlled Trials Dose-response meta-analysis of 19 randomized controlled trials showing that aged garlic supplementation significantly reduces systolic blood pressure and LDL cholesterol, with dose-dependent effects. | ||||
| Saadh MJ et al. | 2024 | Meta-analysis | Prostaglandins & Other Lipid Mediators | View on PubMed |
Effects of aged garlic extract on blood pressure in hypertensive patients: A systematic review and meta-analysis of randomized controlled trials Meta-analysis of 9 randomized trials (584 participants) confirming that aged garlic extract reduces systolic and diastolic blood pressure, with significant effects at doses above 1200 mg per day. | ||||
| Wlosinska M et al. | 2020 | Randomised Controlled Trial | BMC Complementary Medicine and Therapies | View on PubMed |
The effect of aged garlic extract on the atherosclerotic process - a randomized double-blind placebo-controlled trial Double-blind randomized trial in 104 cardiovascular-risk patients showing that 2400 mg daily of aged garlic extract over one year reduces inflammatory markers (IL-6) and blood glucose, with favorable effects on coronary calcification. | ||||
| Serrano JCE et al. | 2023 | Randomised Controlled Trial | Nutrients | View on PubMed |
Antihypertensive Effects of an Optimized Aged Garlic Extract in Subjects with Grade I Hypertension and Antihypertensive Drug Therapy: A Randomized, Triple-Blind Controlled Trial Triple-blind randomized trial evaluating an optimized aged black garlic extract rich in S-allylcysteine in hypertensive subjects on medication, showing reduction in systolic and diastolic blood pressure after 12 weeks of supplementation. | ||||
| Valls RM et al. | 2022 | Randomised Controlled Trial | Nutrients | View on PubMed |
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 Randomized double-blind crossover trial in 67 moderately hypercholesterolemic subjects showing that an aged black garlic extract standardized in S-allyl-L-cysteine significantly reduces diastolic blood pressure. | ||||
| Villano D et al. | 2023 | Cohort Study | Nutrients | View on PubMed |
Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects Clinical study in 62 subjects showing that fermented black garlic consumption over 12 weeks improves endothelial function and lipid profile, with increased apolipoprotein A1 and reduced vascular adhesion markers. | ||||
| Gruenwald J et al. | 2020 | Randomised Controlled Trial | Experimental and Therapeutic Medicine | View on PubMed |
Effects of aged garlic extract on arterial elasticity in a placebo-controlled clinical trial using EndoPAT technology Placebo-controlled clinical trial in 57 participants showing that aged garlic extract significantly improves arterial elasticity by 21.6% after 12 weeks, assessed using EndoPAT technology. | ||||