Home / CinG-X™ Manage Plus Science and Ingredients

Science Behind CinG-X™ Original

A study released in Diabetes Care for the treatment of Type 2 diabetes with cinnamon for a period of 40 days showed decreases in fasting glucose levels of 18-29%, cholesterol decreases of 12-26%, and decreases in triglycerides 23-30% (Khan, A, et al. Diabetes Care 26: 3215-3218, 2003).

Only CinG-X™ has a unique, powerful combination of plant extracts and concentrates that contain MANY times the concentration of the active ingredients found naturally in cinnamon and ginseng

This is the most effective combination of these ingredients tp promote healthy blood glucose levels and improved cognitive function CinG-X™ is specifically formulated to reduce blood glucose and improve vitality of life all at the same time.

CinG-X™ is non-toxic and safe when taken over extended periods of time Meets all North American regulatory requirements of Health Canada the FDA. 

CinG-X™ has Been Approved for Sale in Canada by Health Canada

NPN 80041661

     Approved Recognized Health Claims*

  • Helps to promote healthy blood glucose levels
  • Helps support cognitive function
  • Helps reduce mental fatigue
  • Used in Herbal Medicine to help enhance physical capacity and performance

Ziegenfuss et al. Effects of a water-soluble cinnamon extract on body composition and feature

List of medicinal ingredients:

Medicinal ingredients

Quantity (Qty)



Allium sativum

400.0 milligrams 

10 : 1 
DHE: 4000  mg 

Cinnamomum aromaticum

200.0 milligrams 

20 : 1 
DHE: 4000  mg 


List of non-medicinal ingredients:
  • Cellulose
  • Magnesium stearate
  • Silica

Take 2 Capsules Daily

Science Behind CinG-X™ Manage Plus

Effects of Garlic on Cardiovascular Diseases:

Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular diseases. The wealth of scientific literature supports the proposal that garlic consumption have significant effects on lowering blood pressure, prevention of atherosclerosis, reduction of serum cholesterol and triglyceride, inhibition of platelet aggregation, and increasing fibrinolytic activity (Chan et al., 2013 ▶). Both experimental and clinical studies on different garlic preparations demonstrate these favorable cardiovascular effects.

In in vivo animal experiments, intravenous administration of garlic extracts produced slight reductions in both systolic and diastolic pressures (Sial and Ahmed, 1982 ▶) and oral ingestion of garlic extract in hypertensive animals brought the blood pressure back to the normal level (Chandekar and Jain, 1973 ▶). Several clinical studies showed that garlic reduced blood pressure in more than 80% of patients suffering from high blood pressure (Auer et al., 1989 ▶; Konig and Scineider, 1986 ▶; Petkov, 1979 ▶; Omar, 2013 ▶; Stabler et al., 2012 ▶). In one trial, investigation on 47 hypertensive patients showed that garlic significantly decreased the mean systolic blood pressure by 12 mmHg and the mean supine diastolic blood pressure by 9 mmHg versus placebo. The authors stated that garlic was free from side effects and no serious complication was reported (Auer 1990 ▶).

In another study, 200 mg of garlic powder was given three times daily, in addition to hydrochlorothiazide-triamterene baseline therapy, produced a mean reduction of systolic blood pressure by 10-11 mmHg and of diastolic blood pressure by 6-8 mmHg versus placebo (Kandziora 1988 ▶). However, these data are insufficient to determine if garlic provides a therapeutic advantage versus placebo in terms of reducing the risk of cardiovascular morbidity in patients diagnosed with hypertension (Stabler et al., 2012 ▶).

It has been suggested that the mechanism of antihypertensive activity of garlic is due to its prostaglandin-like effects, which decrease peripheral vascular resistance (Rashid and Khan, 1985 ▶). Aged garlic extract was superior to placebo in lowering systolic blood pressure in patients suffering from uncontrolled hypertension. A dosage of 240-960 mg of aged garlic extract containing 0.6-2.4 of S-allylcysteine significantly lowered blood pressure by about 12 mmHg over 12 weeks (Ried et al., 2013a ▶).

Garlic administration in rats suffering from hypercholesterolemia, induced by a high-cholesterol diet, significantly reduced serum cholesterol, triglyceride, and LDL, but there was no effect on serum HDL (Kamanna and Chandrasekhara, 1982 ▶). In in vitro experiments, garlic administration suppressed LDL oxidation and increased HDL, which may be one of the protective mechanisms of the beneficial effects of garlic in cardiovascular health (Rahman and Lowe, 2006 ▶)   . Long term application of garlic and its preparations on experimental atherosclerosis induced by a high cholesterol diet, showed 50% reduction in atheromatous lesions, particularly in the aorta (Jain, 1977 ▶). Most of human studies on lipid lowering effects of garlic and garlic preparations described significant decrease in serum cholesterol and triglyceride (Gardner et al., 2001 ▶; Ziaei et al., 2001 ▶). A meta-analysis including 39 primary trials of the effect of 2 months administration of garlic preparations on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides was performed (Ried et al., 2013b ▶). The results suggest garlic is effective in reduction of total serum cholesterol by 17±6 mg/dL and low-density lipoprotein cholesterol by 9 ± 6 mg/dL in subjects with elevated total cholesterol levels (>200 mg/dL). An 8% reduction in total serum cholesterol is of clinical relevance and is associated with a 38% reduction in risk of coronary events at 50 years of age. High-density lipoprotein cholesterol levels improved only slightly, and triglycerides were not influenced significantly. Garlic was highly tolerable in all trials and was associated with minimal side effects.