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  • INFO.

    • Aged garlic extract is considered safe and more tolerable than garlic powder and garlic, raw or cooked in relation to their antihypertensive properties, exceeding as proved it a study in 2010, in Adelaide Australia. According to the results, aged garlic lowers blood pressure by reducing systolic pressure (the time of concentration of the ventricles) consistently to 10.2 mm Hg, what is accomplished because this aging process, power the active component S-alilcisteina (SAC), which anhibits the synthesis of cholesterol and has no odor.

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