Pharmactive ABG+ extract may aid in cardiovascular risk reduction

01 Feb 2022 --- Pharmactive’s Aged Black Garlic extract (ABG+) holds potential for regulating blood pressure levels in people with moderately increased cholesterol levels. This is according to research conducted on 67 hypercholesterolemic (high cholesterol) volunteers at the Sant Joan de Reus University Hospital in Barcelona, Spain.

“These findings will continue to push the demand for ABG+ in the cardiovascular category. We are certain that brands will be demanding ABG+ for new supplements for cardiovascular support, and also for supplements for aging better or personalized nutrition,” Julia Diaz, head of marketing at Pharmactive, tells NutritionInsight.

ABG+ significantly reduced diastolic blood pressure (DBP) by an average of 5.85 mm Hg (millimeters of mercury) after six weeks during the study.

“A reduction of just 5 mm Hg of diastolic blood pressure lowers substantially the risk of stroke and other vascular events,” says Alberto Espinel, head of R&D for Pharmactive.

Blood pressure “balancing” effect
The research comes when approximately one-third of global adults have high blood pressure – the largest preventable risk factor for cardiovascular disease and mortality.

In those aged 40 to 89 years, every 10 mm Hg diastolic increase doubles the risk of common cardiovascular issues, including stroke.

“This is some of the first evidence emerging on the blood pressure-balancing effect of an ABG+ extract, as a natural alternative, in a population where the strategies of intervention are based on diet and maintaining a healthy lifestyle,” continues Espinel.

“Importantly, its positive effects were achieved following a simple protocol of consuming one ABG+ tablet daily.”The ABG+ ingredient was evaluated and approved before participant recruiting.

Pharmactive’s ABG+ is standardized to 1.25mg S-allyl-L-cysteine (SAC) polyphenols. It is produced using the company’s proprietary ABG Cool-Tech aging technique and its concentration of SAC is confirmed by HPLC (high-performance liquid chromatography).

Investigating effects of ABG+ extract
During the study, the participants had relatively high blood LDL levels and each consumed 250 mg ABG+ or a placebo over six weeks, with a three-week washout period before crossover.

Additionally, subjects were assigned a diet that excluded lipo-lowering and anti-hypertensive foods.

Overall, male participants had a favorable reduction in blood pressure levels.

“Future clinical studies focusing on the blood pressure-managing capacity of our ABG+ extracts are in the pipeline,” adds Diaz.

“Lifestyle choices, including dietary protocols such as the DASH or Mediterranean diets, are the first line of treatment for delaying and preventing increases in blood pressure. ABG+ offers an additional nutritional tool for helping to manage blood pressure, especially in people who have difficulty abiding by dietary restrictions.”

Previously, Pharmactive set out to improve its eco-management strategy to support biodiversity and rural workforces through its sustainability program.

ABG+ processing and potency
ABG+ is processed using green technology. The company adds that the process generates low waste and significantly reduces the environmental impact.

This ingredient is typically made by aging complete bulbs of a selected Spanish species of fresh garlic for at least 30 days in high humidity and temperatures. As the garlic cloves darken and take on a soft, jellylike texture, the harsh garlic flavor fades and is replaced by a sweet flavor.All ABG+ ingredients are water-soluble and can be used in multiple applications, including gummies, capsules, soft gels, syrups and powders.

Considering this, ABG+ ingredients are suitable for functional foods and gummies due to the absence of garlic’s characteristic odor and flavor.

The aged bulbs go through biochemical changes during this period. Fresh garlic’s primary organosulfur compounds, alliin and allicin, are reduced. However, a complex of soluble polyphenols, primarily SAC, flavonoids, and melanoidins, has significantly increased bioactivity.

“SAC is virtually absent in fresh garlic, yet is synthesized and accumulated during aging under specific ambient conditions,” adds Espinel.

“The presence and concentration of active substances critically depend on the production process. Most commercial black garlic products on the market are intended just for their culinary properties and barely contain SAC.”

In certain circumstances, SAC is created in garlic using lengthy industrial processes that include soaking the bulbs in organic solvents, and the resulting product is incorrectly labeled as “aged garlic.” This compromises the bioactive content, which is why the known studies on black garlic extracts produce conflicting results and health benefits, he explains.

The cardioprotective properties of ABG+ are thought to be primarily due to the synergetic action of these antioxidants.

By Nicole Kerr