Black garlic for heart health: Pharmactive’s ABG10⁺ shows cardioprotective effects in new study

15 Apr 2020 --- Pharmactive Biotech’s black garlic extract ABG10+ could help promote vascular health, according to a new in vivo mice study published in the journal Nutrients. It also found that supplementation with ABG10+, which contains S-allyl-cysteine (SAC) and polyphenols, could help balance lipids and decrease the risk of atherosclerosis, commonly caused by oxidative stress. The World Health Organization (WHO) highlights that although preventable through dietary intervention, cardiovascular disease (CVD) remains the top-ranking cause of global deaths.

“With this finding, we have built the design of a clinical study with ABG10+,” Julia Díaz, Head of Marketing at Pharmactive, tells NutritionInsight. “ABG10+ differs significantly in the compounds it contains and in the beneficial properties. Being a standardized extract ensures not only a concentration of the bioactive in a lowest [possible] dosage but guarantees that consumers are taking an adequate dose and quantity of the actives, avoiding variability of the administration,” she explains. 

ABG10+ could help balance lipids and decrease the risk of atherosclerosis, the study found.The research team from the Autonomous University of Madrid, Spain, treated animal subjects with ABG10+ for one month. At this point, they showed lower body weight, lower triglyceride levels, and lower insulin and leptin serum concentrations in comparison to non-treated controls. Moreover, the supplementation tests resulted in a 22 percent decrease in circulating levels of low-density lipoprotein cholesterol (LDL), reducing the risk of atheroma plaque formation. Black garlic extract supplement also increased beneficial high-density lipoprotein cholesterol (HDL) by 46 percent and attenuated vasoconstriction via its ability to reduce inflammation.

Exploring black garlic usage
The study results follow a previous 2016 animal study that demonstrated the ABG10+ formulation’s ability to improve the heart’s contraction force, reducing cellular death in the myocardium. Since its initial launch in January, Pharmactive’s research team continues to explore how black garlic can be used. 

“The more we research, the more beneficial properties show up, because ABG10+ targets different organs and tissues, such as the vascular system, hypothalamus, adipose and muscle tissue, being able to regulate different metabolic processes. We expect to publish new clinical evidence this year,” Alberto Espinel, Head of R&D for Pharmactive, previously told sister publication FoodIngredientsFirst.

Pharmactive produces ABG10+ via a proprietary optimized aging process through a naturally occurring chemical reaction called “autocatalysis” under rigorous temperature and humidity controls. This technique naturally enriches the garlic with its composition of antioxidant-rich SAC, polyphenols and melanoidins, the latter being responsible for the dark color. “We have reached a minimum of three to six times greater concentrations of polyphenols than fresh garlic,” Díaz adds. 

As opposed to just eating more garlic, ABG10+ differs significantly in the compounds it contains and in the beneficial properties. ABG10+ is suitable for a wide range of formats, from tablets and capsules to gummies and even food matrices, she details. 

Certification status
ABG10+ is currently pending the approval for European Food and Safety Authority (EFSA) claims in multiple health categories, including cardiovascular care, relieving stress and tiredness, boosting energy, protecting the liver and supporting its detox capacity, fostering immune function and as an antioxidant.

“A large number of scientific studies assessing its properties have already been published, so we expect that all this evidence sums up to receive the approval in the future,” Díaz predicts.

ABG10+ has already received organic certifications from the Committee of Ecological Agriculture of Madrid (CAEM), which allows the company to meet the burgeoning global consumer demand for naturally sourced botanicals.

By Anni Schleicher

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