CARDIOVASCULAR & METABOLIC HEALTH - RŌNIN V4.1
Why 600mg of Aged Garlic Extract?
Ageing converts harsh allicin into stable, odourless S-allylcysteine (SAC). Supports endothelial function and healthy blood pressure via NO-pathway activity. None of the raw-garlic problems - no odour, no GI irritation.
- CATEGORY
- Cardiovascular
- DOSE
- 600mg
- FORM
- Standardised ≥1.0% S-allylcysteine - aged min. 20 months
- EVIDENCE LEVEL
- Strong - multiple RCTs
How Aged Garlic Extract works
During ageing (minimum 20 months), allicin - the pungent, unstable compound responsible for raw garlic's odour and GI side effects - is converted into stable S-allylcysteine (SAC) and other organosulphur compounds. SAC activates endothelial nitric oxide synthase (eNOS), increasing NO bioavailability and supporting healthy arterial tone.
Aged garlic extract has been studied extensively in cardiovascular literature. A 2016 Ried et al. meta-analysis covered 11 trials. None of the palatability or GI issues of raw garlic apply to the aged extract form.
Key benefits
- Supports endothelial function via NO pathway activation
- Researched extensively for its S-allylcysteine content
- Odourless - ageing eliminates allicin and its odour
- GI-friendly: no raw garlic irritation
- Standardised S-allylcysteine content
The research
Peer-reviewed human trials supporting this ingredient at this dose.
- Garlic lowers blood pressure in hypertensive individuals, regulates serum cholesterol, and stimulates immunity: an updated meta-analysis and review.PubMed →
- Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota.PubMed →
- Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension.PubMed →
IN THE FORMULA
Aged Garlic Extract
600mg
Kyolic®-style aged extract
WHEN TO TAKE IT
Any time of day with food. The ageing process eliminates the GI sensitivity of raw garlic entirely.