Pack size: 60 capsules

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Black Garlic

Fermented black garlic

48,99 zł

A standardized extract with a clearly specified S-allylcysteine (SAC) content
Supports your daily heart and circulation routine
Complements a routine focused on healthy blood pressure

Overview

Garlic transformed through a lengthy fermentation and aging process. Black Garlic develops a different chemical profile from conventional dried garlic powder. Of particular interest is S-allylcysteine (SAC), a stable sulfur compound used in research and quality specifications for aged and black garlic.

At the heart of the formula / Black Garlic

Thoughtful support. Clear purpose.

01A standardized extract with a clearly specified S-allylcysteine (SAC) content
02Supports your daily heart and circulation routine
03Complements a routine focused on healthy blood pressure
04A complement to nutrition focused on a healthy lipid profile
05Antioxidant activity explored in human studies
06A fermented form with a different sulfur-compound profile from raw garlic
07A simple botanical formula

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Black Garlic

Made for your daily routine.

The formula makes both the extract amount and its S-allylcysteine (SAC) content clear. This gives you a more specific picture of the serving than the name “black garlic” alone.

Human research on fermented and aged black garlic has focused mainly on cardiovascular measures and oxidative processes. Randomized trials have examined blood pressure, nitric oxide, antioxidant capacity, and markers of lipid oxidation. These findings depend on the extract and study conditions and do not establish the effects of every black garlic product.

The formula contains fermented black garlic extract in a plant-based capsule. It is labeled vegan and uses garlic grown organically, offering a focused botanical supplement without a blend of unrelated extracts.

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Black Garlic

Why is S-allylcysteine (SAC) important?

S-allylcysteine is a stable, water-soluble sulfur compound associated with aged garlic preparations. Its stability makes it useful for standardization and quality control, and its amount is often reported in studies and ingredient specifications. This formula provides 22 mg of SAC in the recommended serving, approximately 2.2% of the stated extract weight.

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Black Garlic

What research informs Black Garlic?

Human studies have focused largely on cardiovascular measures and oxidative processes. A 2022 randomized trial of a SAC-standardized black garlic extract reported lower diastolic blood pressure than placebo. Another trial examined blood pressure, nitric oxide, antioxidant capacity, and ACE activity, while an aged garlic study assessed markers of lipid oxidation. These findings concern specific extracts and do not establish that this finished product treats high blood pressure.

Ingredients / Doctor Life

Every ingredient. Clearly explained.

Each ingredient, its form and quantity — in one place.

Ingredient amounts for the servings shown in the table.
Ingredient	1 capsule	2 capsules
Fermented black garlic extract	500 mg	1000 mg
of which S-allylcysteine (SAC)	11 mg	22 mg

*NRV: Nutrient Reference Value

Full ingredient list

Fermented garlic (Allium sativum ssp. ophioscorodon), including S-allylcysteine; capsule shell (hydroxypropyl methylcellulose).

How to use

Part of your daily rhythm.

How to use

Take 2 capsules with food.

Important information

Do not exceed the recommended daily serving. Food supplements should not replace a varied diet. A balanced diet and a healthy lifestyle are recommended. Store in a dry place at room temperature, out of reach of young children. Not intended for pregnant or breastfeeding women.

Science & sources

Understand the formula.

The publications most relevant to this formula examine fermented or aged black garlic standardized to S-allylcysteine. They assess blood pressure, cardiovascular risk factors, and markers of oxidative stress, providing controlled human research alongside garlic's traditional use.

These publications concern the studied ingredients or formulas. They do not all evaluate the finished Doctor Life product, and research results do not guarantee individual outcomes.

01Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustained and Controlled Study

Rosa M. Valls et al.

Nutrients (2022), 14(3), 405. DOI: 10.3390/nu14030405; PMID: 35276764.

In a randomized, double-blind crossover study, 67 people with moderate hypercholesterolemia took a standardized aged black garlic extract providing 1.25 mg of SAC daily or a placebo for six weeks. Diastolic blood pressure was an average of 5.85 mmHg lower with the extract than with placebo, particularly in men with higher initial diastolic pressure. The findings highlight the importance of SAC standardization alongside the amount of extract supplied.

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02Antihypertensive Effects of an Optimized Aged Garlic Extract in Subjects with Grade I Hypertension and Antihypertensive Drug Therapy: A Randomized, Triple-Blind Controlled Trial

José C.E. Serrano et al.

Nutrients (2023), 15(17), 3691. DOI: 10.3390/nu15173691; PMID: 37686723.

A 12-week randomized, triple-blind, placebo-controlled study evaluated a standardized aged black garlic extract in people with grade I hypertension. Favorable differences in systolic and diastolic blood pressure were observed, alongside increased nitric oxide and total antioxidant capacity and reduced ACE activity. The study explores both vascular and antioxidant effects.

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03Aged Garlic Supplement Protects Against Lipid Peroxidation in Hypercholesterolemic Individuals

Xing Lin Ho et al.

Journal of Medicinal Food (2016), 19(10), 931–937. DOI: 10.1089/jmf.2016.3693; PMID: 27627579.

In a randomized, double-blind, placebo-controlled study, 41 people with hypercholesterolemia took 1,080 mg of aged garlic daily for 13 weeks. Supplementation significantly reduced plasma and urinary F2-isoprostanes, lipid hydroperoxides, and myeloperoxidase activity. The researchers also found that the aged garlic preparation contained more S-allylcysteine and phenols than raw garlic, providing context for the use of a processed, standardized form.

Read publication ↗

FAQ / Black Garlic

Good questions. Clear answers.

Talk to us ↗

Is black garlic simply ordinary garlic in a capsule?

No. Black garlic undergoes an extended aging process that changes its chemical profile. Stable compounds such as S-allylcysteine (SAC) become important markers, while allicin, associated with fresh garlic, is no longer the main reference point.

What does 22 mg of S-allylcysteine (SAC) tell me?

SAC is an important marker used to standardize aged garlic extracts, including those used in clinical research. Stating its amount gives you information beyond the 1,000 mg extract weight and makes the serving's composition clearer.

Has black garlic been studied in people?

Yes. Randomized human trials of fermented or aged black garlic preparations have examined blood pressure, vascular measures, and oxidative stress markers. Studies that specify SAC content make the extract easier to characterize, but results still depend on the preparation tested.

Does black garlic smell as strong as fresh garlic?

Aging changes the volatile sulfur compounds responsible for fresh garlic's sharp smell. Aged and fermented preparations generally have a different, less pungent aroma.

How does a standardized extract differ from eating black garlic?

Food and supplements serve different purposes. The compounds in a black garlic clove can vary with the starting material and processing. A standardized supplement states both the extract weight and SAC content, making the amount per serving more consistent.

Can I take black garlic with heart medication or blood thinners?

Garlic and concentrated garlic extracts can affect blood clotting and blood pressure. If you take anticoagulants, antiplatelet medicines, or blood pressure medication, speak with your doctor or pharmacist before use.

Is it suitable for vegans?

Yes. The product is labeled vegan and uses a hydroxypropyl methylcellulose (HPMC) capsule instead of gelatin.

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