Aged Garlic Extract Background & Benefits

Garlic (Allium sativum) has been used for centuries in many cultures for culinary and medicinal purposes. Rich organosulfur compounds of garlic are responsible for its flavor, aroma and its health benefits. Two classes of organosulfur compounds are present in garlic cloves: L-cysteine sulfoxides and γ-glutamyl-L-cysteine peptides.
Crushing, chopping, or chewing raw garlic initiates a series of rapid chemical reactions in garlic cloves. First, an enzyme known as alliinase is released. Alliinase converts L-cysteine sulfoxides into sulfonic acids. Sulfonic acids react spontaneously with each other to form an unstable compound called allicin. The formation of allicin is very rapid and has been shown to be completed within 10 to 60 seconds of crushing garlic. Allicin then breaks down into a variety of fat-soluble organosulfur compounds. This process is difficult to control and very difficult to standardize as an ingredient for dietary supplements.
 
Garlic's γ-glutamyl-L-cysteine peptide content does not change when garlic is crushed. When garlic undergoes an aging process, such as fermentation, water-soluble organosulfur compounds such as allylcysteine are formed from the γ-glutamyl-S-allyl-L-cysteine peptides.
 
Although little is known about their biological activities, garlic also contains phytochemicals that are not sulfur compounds, such as flavonoids, steroid saponins, organoselenium compounds, and allixin.
 
Naturebasics uses a form of aged garlic that has undergone months of fermentation. The fermentation process turns the garlic cloves black, which is why it is sometimes referred to as "black garlic extract". The fermentation process is very stable and controlled, and during the process, hard and unstable organosulfur compounds are converted into non-irritating bioavailable compounds, of which allylcysteine is the most important. It is the allylcysteine that is responsible for the numerous health benefits of aged garlic.
 
There is a large body of scientific literature pointing to the benefits of supplements containing aged garlic. For example, several meta-analyses have shown that aged garlic extract contributes to healthy blood pressure. Research has also shown that aged garlic extract helps reverse plaque formation and arterial calcification, protecting arteries from atherosclerosis.
 

Use of Aged Garlic Extract

Dietary supplements containing aged garlic extract are widely used to support the immune system, cardiovascular health, and promote healthy blood flow and blood pressure. Research has also shown that taking supplements with aged garlic extract leads to the improved gut microbiota, as evidenced by increased microbial richness and diversity after 3 months of supplementation.