After a long processing of white garlic, black garlic is rich in antioxidants with higher bioactivity, which, in addition to other beneficial properties of garlic, protect neurocytes from oxidative damage and reduce the risk of developing various "age-related" diseases of the central nervous system.
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It has been proven that garlic reduces the likelihood of developing senile dementia and Alzheimer's disease, prevents the appearance of cerebral atrophic pathologies caused by ischemia caused by vasospasm (high blood pressure) or their obstruction.
In Japan, where black garlic is also widespread, it is recommended for those who have blood pressure problems due to calcification of the blood vessels – it keeps the blood vessels in good tone and does not allow the blood vessels in the brain to calcify.
Recommended amount 1 (500 mg.) to 2 times a day after meals.
1 capsule contains 25 mg. flavonoids and 1.25 mg. S-allyl cysteine.
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After a long processing of white garlic, black garlic is rich in antioxidants with higher bioactivity, which, in addition to other beneficial properties of garlic, protect neurocytes from oxidative damage and reduce the risk of developing various "age-related" diseases of the central nervous system.
