What is aged Garlic Extract?
Garlic, with its botnical name as Allium sativum, is a herb which has been used for long times as flavoring agent in foods and it ranks high among foods that help preventing disease, largely due to its high content of organosulfur compounds and antioxidant activity. Garnic extract has many other names, such as Aged Garlic Extract, Allium Sativum, Garlic Clove, kyolic garlic, garlic powder extract, Allicin, Alliin, etc. Fresh garlic, however, can cause indigestion and it has pungent odor that lingers on the breath. Aged Garlic Extract (AGE) is, as the name suggests, produced by aging of fresh garlic. Fresh garlic is sliced, macerated and kept under water or alcohol for a period of 18-24 month to make it aged. Fresh garlic contains allicin but aged garlic extract does not contain allicin but contains highly water soluble phytochemicals such as diallyl sulphides. This is the aged garlic supplement which is high in antioxidants and is said to regulate blood pressure, lower cholesterol, and cleanse the blood.
Chemical constituents of aged garlic extract
Garlic is a bulbous perennial herb, closely related to the onion. It has a tall,erect flowering stem that reaches 2-3 feet in height. The plant has pink or purple flowers that bloom in mid to late summer.One clove of garlic, at just four calories, contains a variety of valuable minerals, including potassium, thiamine, calcium, magnesium, iron, phosphorus and zinc. But more closely linked to garlic’s medicinal usefulness are powerful chemical components, including are
The part used medicinally is the bulb. The Potentially Active Chemical Constituents of garlic extract are as below:
Sulfur compounds: aliin, allicin, ajoene, allylpropyl disulfide, diallyl trisulfide, sallylcysteine, vinyldithiines, Sallylmercaptocystein, and others
- Enzymes: allinase, peroxidases, myrosinase, and others
- Amino acids and their glycosides: arginine and others
- Selenium, germanium, tellurium and other trace minerals
ALLICIN — Garlic’s natural antibiotics, allicin has been found to be even more powerful than penicillin and tetracycline in doing a job on bacteria. Allicin is released when garlic is ground or chewed, at which time a more basic chemical called allinase. Allicin fights and destroys a wide variety of microorganisms that cause colds, influenza, vaginal yeast infections, and other afflictions. Scientists think that this compound may also help prevent the dangerous blood clots that can lead to strokes.
AJOENE — This compound was first identified by Dr. Eric Block, an organic chemist at State University of New York at Albany, who has made the study of garlic his specialty for 20 years. Ajoene (pronounced a-ho-een), the Spanish word for garlic) is released when, like allicin, garlic is ground or chewed. It’s also produced when garlic is cooked. As with allicin, this chemical plays a part in keeping red blood cells from clumping together too easily, which helps prevent the potentially harmful blood clots that can cause stroke. Researchers also think ajoene has something to do with how the human body synthesizes fat, an ability that helps control cholesterol and prevent atherosclerosis, or hardening of the arteries.
SELENIUM — Garlic is very rich in this natural cancer-fighting compound. Selenium is an oxidant, counteracting the effect of substances that causes a harmful oxidation process that wears our bodies out and makes our cells more susceptible to cancer. These substances are found all around us- in our environment int he food we eat, and also as by -products of bodily functions.
Saponins — These compounds appear to help lower blood pressure, which promotes overall heart health and helps prevents stroke.
Frunctans — These carbohydrates, scientist believe, may stimulate the immune system, protecting us from diseases of all sorts.
Garlic contains at least 33 sulfur compounds, several enzymes, 17 amino acids, and minerals such as selenium. It contains a higher concentration of sulfur compounds than any other Allium species. The sulfur compounds are responsible both for garlic’s pungent odor and many of its medicinal effects. Dried, powdered garlic contains approximately 1% alliin (S-allyl cysteine sulfoxide). One of the most biologically active compounds, allicin (diallylthiosulfinate or diallyl disulfide) does not exist in garlic until it is crushed or cut; injury to the garlic bulb activates the enzyme allinase, which metabolizes alliin to allicin. Allicin is further metabolized to vinyldithiines. This breakdown occurs within hours at room temperature and within minutes during cooking. Allicin, which was first chemically isolated in the 1940’s, has antimicrobial effects against many viruses, bacteria, fungi and parasites1. Garlic oil, aged garlic and steam-distilled garlic do not contain significant amounts of aliin or allicin, but instead contain various products of allicin transformation; none appears to have as much physiologic activity as fresh garlic or garlic powder.
How does garlic extract work?
Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made «odorless» by aging the garlic, but this process can also make the garlic less effective. It’s a good idea to look for supplements that are coated (enteric coating) so they will dissolve in the intestine and not in the stomach.
Benefits of aged Garlic Extract
- Relieve High blood pressure.
Some research shows that garlic can reduce blood pressure in people with high blood pressure by as much as 7% or 8%. It also seems to lower blood pressure in people with normal blood pressure. Most studies have used a specific garlic powder product
- help prevent or slow the progression of atherosclerosis
Clogged arteries are caused by a buildup of plaque, a condition also known as atherosclerosis. High cholesterol levels contribute to this disease, and patients are often prescribed lipid-lowering drugs and may even be candidates for surgical removal of the plaque if the case is severe enough, according to the University of Maryland Medical Center. Garlic has been used as a supplement that can help to lower high blood pressure or cholesterol levels, both of which are risk factors for developing atherosclerosis.
- kill fungi,Fungal infections of the skin
Ringworm and jock itch respond to treatment with a garlic gel containing 0.6% ajoene (a chemical in garlic) that is applied to the skin. A garlic gel with a higher concentration of ajoene (1%) is needed to be effective against athlete’s foot. In fact, garlic gel with 1% ajoene seems to be about as effective against athlete’s foot as the medicin.
- Cardiovascular health
Garlic improves heart health in many ways. It thins the blood to diminish and protect against clots, allows iron to flow better through the body and opens up vessels. It protects the vessel walls as well. Studies have shown that it may help lower blood pressure and blood sugar levels. In addition, it protects against free radicals and acts as an anti-inflammatory for the heart, in addition to helping to lower LDL (bad) cholesterol.
Where to buy 100% natural aged Garlic Extract?
Nutragreen Biotechnology Co., Ltd, a brand of Shanghai Lvshang Biotech Co., Ltd, is a GMP compliant and FDA registered manufacturer and supplier of raw materials of plant extracts, botanicals, herbs, especially Tradtional Chinese herbs. aged Garlic Extract is one of our most competitive ingredients with various specifications and stocks available all year round. You may leave a message below for more detailed information.