The health benefits of aged garlic extract

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The health benefits of aged garlic extract

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Garlic ranks highly among foods that help prevent disease, largely

due to its high content of organosulfur compounds and antioxidant

activity. However fresh garlic, is not for everyone; it can cause

indigestion and its pungent odour 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 odourless and richer in

antioxidants than 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 have antiaging effects in

improving memory, endurance and learning;1,2 new data also show that

AGE has potential as an adjuvant in cancer therapy. The unique

characteristics of AGE, its safety and its scientifically proven

health benefits are discussed in this article.

Production and content of AGE

Aged garlic extract provides the health benefits of fresh garlic,

without its unpleasant side-effects.1-5 The highly standardised AGE

is produced by extraction and ageing 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 standardising 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 by-

products of normal metabolism, are normally neutralised 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, ionising 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,

ageing, 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 garlic1-5 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 g, for 6 months,

reduced total cholesterol by 5-7%, lowering LDL, triglycerides and

blood pressure, inhibited platelet aggregation and increasing 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

interfering with its synthesis, by inhibiting the enzyme HMA-CoA,

the same mechanism as that of the cholesterol-lowering statin

drugs,8 when statins are combined with AGE the suppression of

cholesterol synthesis is additive.9 AGE may serve as a safe and

effective cholesterol-lowering nutrient without the side effects of

fatigue and muscle pain, in statin treatment.

Homocysteine reducer

High blood levels of homocysteine that can result from B vitamin

deficiency, including folate, is a major risk factor for heart

disease, stroke, Alzheimer's disease.........

About the Author

Dr Carmia Borek is Professor in the Department of Public Health and

Family Medicine, Nutrition Infectious Disease Unit, Tufts University

School of Medicine, in Boston, Massachusetts. Dr Borek is

internationally known for research on the role of nutrients, notably

antioxidants, in health promotion and disease prevention (notably

cancer prevention and anti-ageing). A consultant for the US

government and the pharmaceutical and food industry, Dr Borek has

published over 300 articles, in scientific journals and popular

magazines, on diet, nutrients, nutraceuticals and health, and is a

frequently invited speaker at scientific and public conferences. Dr

Borek is the author of Maximize Your Healthspan With Antioxidants

(Keats publishing).

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[Guest guest]

I agree, I've seen *many* abstracts that point to garlic being

preventative against environmental toxins in a host of different

ways..

This is good information..