A light-to-moderate consumption of raw garlic, one to three times per week, appears to provide heart health benefits among Chinese adults, according to a new population study.
An eight-week RCT has shown that garlic chives (allium hookeri) extract is able to reduce the level of glycated haemoglobin (HbA1c) in pre-diabetic individuals.
Spanish biotech company Pharmactive plans to target APAC’s heart health market with its aged black garlic, with launches planned in China, Hong Kong, Japan, Korea, Malaysia, Australia and Singapore later this year.
Two key elements of many Asian cuisines—garlic and onions—were shown to blunt the effects of a high fat diet in a rat study using oils extracted from the two botanicals.