WHAT IS THE DIFFERENCE BETWEEN KYOLIC® AGED GARLIC EXTRACT™ AND STANDARD GARLIC?
Kyolic® Aged Garlic Extract™, an extensively researched aged garlic extract, is sourced from organically grown garlic; and then aged for up to 20 months.
The unique Kyolic® aging process converts the oil-soluble, harsh-smelling, sulfur-based compounds in raw garlic into a range of water-soluble, odourless ones. These compounds are responsible for the unique properties of Kyolic®, and are also the reason that the extract is gentle on sensitive stomachs
This high potency formula supports a healthy cardiovascular system. Extensively researched* Kyolic® Aged Garlic Extract™ is the result of a proprietary ageing process of up to 20 months, that transforms the natural sulfur compounds in organically-grown garlic into a range of beneficial, water-soluble, odourless compounds with increased antioxidant activity.
Taken regularly, Nutra-Life Kyolic® Aged Garlic Extract™ may assist in the maintenance of:
- Normal blood pressure in healthy individuals
- Healthy cholesterol levels in healthy individuals
Kyolic® Aged Garlic Extract™ may assist in the maintenance of healthy blood pressure and cholesterol levels in healthy individuals. It can also be taken to support overall cardiovascular health, to support immunity and as an antioxidant.
Recommended Adult Only Dosage: Take 1-3 capsules daily with food or as directed by your healthcare professional.
Each capsule provides
- Allium sativum (Garlic) bulb extract 240mg
- Equiv. Allium sativum (Garlic) bulb fresh 874mg
- Encapsulating aids
Gluten, wheat, dairy products, egg, corn, artificial colours, artificial flavours, artificial sweeteners or preservatives.
Always read the label. Use only as directed.
*Yeh, YY and Liu, L. Cholesterol-Lowering Effect of Garlic Extracts and Organosulfur Compounds: Human and Animal Studies. J. Nutr. 131: 989S–993S, 2001. (Financial sponsor unspecified) Zeng, T et al. A meta-analysis of randomized, double-blind, placebo controlled trials for the effects of garlic on serum lipid profiles. J Sci Food Agric (2012) (Finical sponsors identified as Scientific and Technological Cooperation Project of Shandong Province, China Postdoctoral Science Foundation funded project, Postdoctoral Science Foundation funded Project of Shandong Province and Independent Innovation Foundation of Shandong University)