Aged Garlic Extract (AGE) is a supplement rich in antioxidants that can regulate blood pressure, lower cholesterol, and cleanse the blood. It is created by aging raw garlic in alcohol, ethanol, or water for 18-24 months. Both raw and aged garlic have health benefits, but AGE may be a better choice for those who do not like the smell.
Aged Garlic Extract (AGE) is a supplement that is rich in antioxidants and is said to regulate blood pressure, lower cholesterol, and cleanse the blood. This supplement is created by carefully aging raw garlic before processing it into gel capsules or powder. There are slight differences between the benefits of raw and aged or marketed supplements, and consumers and scientists support both sides of the debate as to which is better. Aged garlic extract is usually available as a powder or gelcap, or in a liquid. Supplements are also available in combination with other ingredients such as leticin, omega 3, or enzymes.
The AGE is created by slicing, mincing, or crushing the garlic bulbs and soaking them in alcohol, ethanol, or water for a specified period of time, usually between 18 and 24 months. Each individual and company can age their garlic for a different length of time. During this aging process, garlic undergoes some chemical changes. Allicin, the most powerful compound in garlic and the cause of its pungent odor, disappears while other antioxidants and phytochemicals emerge or gain strength.
Studies have suggested that the antioxidants and phytochemicals in aged garlic extract may strengthen cardiovascular functions and health, protect the liver, and prevent hardening of the arteries due to fatty deposits and free radicals. Many holistic practitioners also suggest that the use of garlic can enhance the immune system and kill extra yeast production in the body, commonly caused by a high-sugar diet. Garlic has also been used as a natural treatment for many oral conditions, including thrush and gum disease.
It is also possible to make aged garlic at home. Crushing or mincing garlic and placing it in an airtight container with filtered water or ethanol and aging for at least 18 months will produce the same properties as commercially aged garlic extract. Some suggest cooking garlic at home, while others claim that it should only be eaten raw.
Studies have suggested that there are various health benefits of both aged garlic extract and raw garlic. Debate has raged over which of these is better for health purposes, with studies both promoting and refuting each. If a person is interested in the potential health benefits of garlic, but not too enthusiastic about the smell, AGE may be a better choice. Those who are only interested in the raw form are generally restricted to garlic that they can grow or purchase raw; they must eat it raw or juice it to get the benefits.
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