Aged Black Garlic: Contains higher levels of S-allyl-cysteine (SAC) than raw garlic

Aged Black Garlic was first developed in Korea.  Aged black garlic is produced by “fermenting” through the aging of whole bulbs of fresh garlic in a humidity-controlled environment (high humidity (90% RH)) in temperatures of about 140 to 170 degrees F for 30 to 60 days.  Even though aged black garlic is considered fermented, it

Spices for Neuroprotection

The Global Prevalence of Neurological Disorders Neurological disorders are a group of progressive disorders that damage or destroy the function of the neurons and the brain.  With the ongoing aging population, especially with the baby-boomer population in the United States, the issue of addressing these neurological disorders are of paramount importance. A 2006 report from

Spices are Powerful Inhibitors of Oxidative Stress

Oxidative stress occurs when the amount of free radicals, including reactive oxygen and nitrogen species (ROS, RNS) exceed the abilities of the body’s genetically coded defenses (antioxidants) to maintain a balanced state. Oxidative stress impairs the normal function of bodily systems, including, in particular, the nervous system. The brain consumes roughly 20% of the oxygen