Increased oxidative stress can underlie the occurrence of cerebrovascular disease, including hypertension, atherosclerosis, vascular endothelial dysfunction, and ischemic heart disease. Black garlic is a clove of fresh garlic that is fermented at high temperatures to produce a lot of antioxidants. The high content of organosulfur compounds can act as antioxidants to reduce atherosclerosis, as an anti-inflammatory to reduce endothelial cell damage, prevent oxidized LDL-c, strengthen endogenous antioxidant enzymes, increase HDL-c, reduce vascular resistance, reduce LDL-c, TG and total cholesterol. The underlying mechanism further clarifies the function of black garlic as an anti-atherosclerotic to prevent cardiovascular disease.

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