Aged Garlic Extract (Kyolic)
Odorless garlic extract with strong evidence for cardiovascular health, blood pressure, and immune support.
Aged Garlic Extract (AGE) is produced by aging raw garlic in a controlled process that converts harsh compounds into beneficial ones like S-allyl cysteine. Unlike raw garlic, it's odorless and gentler on the stomach. Strong clinical evidence supports benefits for blood pressure, cholesterol, arterial stiffness, and immune function.
Relaxes blood vessels to lower blood pressure
Protects against oxidative damage
May improve cholesterol profile
How Aged Garlic Extract works — from molecular targets to health outcomes. Click an edge to see supporting research.This visualization is in beta — pathways are being refined and expanded.
600-1200mg aged garlic extract
Take with food
| Form | Type |
|---|---|
| 💊Kyolic Aged Garlic Extract (most studied) | Recommended |
| 💊Other aged/fermented garlic extracts | Alternative |
Kyolic is the most clinically studied brand. Aged extracts are odorless unlike raw garlic supplements.
Minimum: 8 weeks
Optimal: 12 weeks
Cycling: Not required
Note: Taking with food improves tolerance. Can be taken any time of day.
Clinically significant BP lowering
Reduced arterial stiffness
Fewer cold/flu symptoms
Likely safe at food amounts; consult doctor for supplements
May increase bleeding risk
May reduce drug levels
Additive blood pressure lowering
Tip: Take with food
Tip: Aged extract minimizes this
Top studies from 39+ peer-reviewed papers
Saadh MJ et al. • Prostaglandins & other lipid mediators (2024)
“The results of this study suggest that AGE supplements may be beneficial for improving blood pressure in hypertensive patients, but significant effects are observed only at doses over 1200 mg/day.”
Gadidala SK et al. • Phytotherapy research : PTR (2023)
“However, garlic could be considered a safe natural medicine to debilitate inflammation in CAD patients.”
Zeng T et al. • Journal of the science of food and agriculture (2012)
“Garlic could reduce serum TC and TG levels, and garlic therapy should benefit patients with risk of cardiovascular diseases.”
Zhang L et al. • The American journal of clinical nutrition (2006)
“In this rural Chinese population with low meat intake and moderate cholesterol concentrations, long-term garlic supplementation had no effect on lipid profiles, whereas micronutrient supplementation was associated with small but significant increases in total and LDL-cholesterol concentrations at 7.3 y.”
Serrano JCE et al. • Nutrients (2023)
“It was concluded that low-dose SAC supplementation in an optimized black-garlic extract allows for an extra-significant reduction in blood pressure in a Grade I hypertensive population receiving drug treatment.”
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