The health benefits of aged garlic extract.

Garlic ranks highly among foods that help prevent disease, largely due to its high content of organosulfur compounds and antioxidant activity. Fresh garlic, however, is not for everyone; it can cause indigestion and its pungent odor, that lingers on the breath and skin, is a social deterrent. These disagreeable effects of fresh garlic are due to allicin, an oxidant, released upon cutting or chewing the clove. Scientific studies show, however, that garlic does not have to be fresh to be effective nor is its smell required for its health benefits. (1)

Aged Garlic Extract (AGE)

An alternate source of garlic, that is odorless and richer in antioxidant th1an the fresh bulb, is the dietary supplement Aged Garlic Extract (Kyolic), manufactured by the Wakunaga Company. Aged garlic extract (AGE) is a concentrated form of organic garlic, that has been shown in over 350 scientific studies to be safe and effective in providing health benefits; in humans, AGE has been found to help prevent atherosclerosis and protect against cardiovascular disease, increase circulation and immunity; in preclinical studies AGE has been shown to prevent various kinds of cancer and neurodegenrative disease and to have anti-aging effects in improving memory, endurance and learning (1,2); new data also show that AGE has potential as an adjuvant in cancer therapy.

Production and Content of AGE

Aged garlic extract provides the health benefits of fresh garlic, without its unpleasant side effects. (1-5) The highly standardized AGE is produced by extraction and aging of organic fresh garlic, at room temperature, for 20 months. The process increases antioxidant levels, well above those of the fresh bulb and converts harsh unstable compounds, such as allicin to stable health-promoting substances. AGE contains mostly stable water-soluble organosulfur compounds, that are powerful antioxidants and are largely responsible for AGE's health benefits; they include S-allyl mercaptocysteine, unique to AGE and S-allyl cysteine, that has a 98% absorption rate into the blood circulation (high bioavailability) and is used for standardizing AGE. (5) Aged garlic extract also contains some oil-soluble organosulfur compounds, flavonoids, a phenol allixin and other beneficial nutrients, including selenium. (1-4)

Antioxidant Effects of AGE

Damage to DNA, lipids and proteins, by ROS, leads to disease and aging, as ROS damage induces cancer-causing mutations, disrupt enzymes, injure membranes and reduce immunity. ROS, that are byproducts of normal metabolism, are normally neutralized by cellular antioxidant enzymes and small molecules, such as glutathione and by vitamins, minerals and phytochemicals, obtained in the diet. Increased levels of ROS, in inflammation and during exposure to sunlight, ionizing radiation, pollutants, exercise and some medications, requires additional antioxidant protection and in its absence, oxidative stress occurs. Oxidative stress plays a role in arthritis, atherosclerosis, heart disease, stroke, AIDS, cancer, aging, and in programmed cell death (apoptosis) of neurons, that leads to Alzheimer's disease and other neurodegenrative conditions. (1,2)

AGE is richer in antioxidants than other commercial garlic preparations and fresh garlic (1-5) and it also boosts cellular antioxidants, including glutathione, that helps maintain a healthy immune system and prevents drug toxicity, and peroxidases that eliminate toxic peroxides. (6)

Cardiovascular Protection

Reducer of Cholesterol and Blood Pressure

Increased levels of LDL cholesterol, triglycerides and high blood pressure are major risk factors for heart disease and stroke. Clinical studies show that AGE and S-allyl cysteine can help reduce the risk. (1,2,7) A daily AGE dose of 2.4-4.8 gm, for 6 months, reduced total cholesterol by 5-7%, lowering LDL, triglycerides and blood pressure, inhibited platelet aggregation and increased HDL. The LDL of patients taking AGE showed resistance to oxidation, compared to LDL from controls. (7)

S-allyl cysteine, the major compound in AGE, lowers cholesterol by…