Abundant in raw garlic, S-alleyl cysteine (SAC) has been frequently studied over the years. It's a natural antioxidant molecule with a diverse range of potential heart-supporting properties.
S-alleyl cysteine, abbreviated as SAC, is a natural antioxidant molecule that's exclusively found in garlic and a few varieties of onion. In clinical studies, it has been shown to lower high blood pressure, reduce LDL cholesterol levels and reduce vascular calcification; all of which are linked to a higher risk of developing heart disease1. It might even help you fight off infections, as this unique molecule can stimulate certain types of natural killer cells within the blood2. Finding useful information about SAC can be tricky as there aren't many easy-to-follow explanations on the internet. We've done the research for you and created this handy guide to SAC. Here's a look at where S-alleyl cysteine comes from and why taking it could improve your health.
Since the late 80's, garlic has been frequently investigated as a potential treatment for various diseases and illnesses. Some past studies have been inconclusive, but there is now evidence to support SAC's role in helping the heart and blood vessels function normally1. SAC belongs to a group of molecules known as the organosulfur compounds – these are responsible for most of garlic's amazing health-supporting properties. One clove of raw white garlic will typically contain at least 6mg of SAC3, but this pales in comparison to black garlic – after two months of ageing and fermentation, a clove of black garlic can contain up to 21mg of SAC as well as numerous other organosulfur compounds1.
S-alleyl cysteine has significant antioxidant properties – this means it can absorb free radicals; these are unstable atoms that can damage our cells and cause oxidative stress within the body2. Some free radicals have been known to damage DNA and are associated with premature ageing, although more research is needed to confirm this.
Black garlic is an abundant source of natural antioxidants, minerals, vitamins and of course, S-alleyl cysteine. Unfortunately, organosulfur compounds can be destroyed when garlic is cooked. But you don't need to eat raw garlic to consume S-alleyl cysteine; we've created a range of odourless, garlic-based supplements containing a whole host of organosulfur compounds. Kwai Heartcare+ with Japanese Black Garlic contains 450mg of GMO-free black garlic, Vitamin B1 to support normal heart function and 2,700μg of Allicin, another potent organosulfur compound with even more fascinating effects on health. Through years of careful research, we've created a range of garlic-based supplements that are packed full of active, heart-health molecules. Kwai Heartcare+ with Japanese Black Garlic is available in packs of 30 and 100 tablets.