No announcement yet.

Garlic, AGE (Aged Garlic Extract)

  • Filter
  • Time
  • Show
Clear All
new posts

  • Garlic, AGE (Aged Garlic Extract)

    Aged Garlic Extract (AGE)

    Does Garlic help with health? How about Aged Garlic Extract (AGE)? What is AGE?

    Garlic’s Latin name is allium saltivatum.

    What is AGE? AGE is a nutritional supplement prepared by prolonged extraction (usually 20 months) of garlic in an ethyl alcohol solution (15-20%). The resulting extract has a reputation for being odorless and superior to fresh garlic in antioxidant properties. Garlic’s active ingediants are sulfur-containing compounds like glutathione and N Acetyl Cysteine. Remember Glutathione is known as the “mother of all antixodants”. Glutathione supplementation doesn’t work. So, NAC (N Acetyl Cysteine) is often recommended for those that choose to supplement in this area. It can be called an antioxidant. One chemical term is superoxide radical scavenger. AGE has been shown to promate potent antioxidant protection increasing glutathione and enhancing activity of the cellular antioxidant ezymes superoxide dismutase, catalase, and glutathione peroxidase.

    The Other AGE - Advanced Glycogen Endproducts

    As a doc focused on the devastating effects of prediabetes and insulin resistance, AGE always meant Advance Glycation End products, the damage done to tissues from having a high glucose. Glucose actually binds to proteins and other tissue components in the body.

    But there is another AGE – Aged Garlic Extract

    Garlic is grown throughout the world. It’s related to the onion, leek, and chives. It has been linked in several types of folk and complementary medicine throughout the world. And it’s not new. It’s use was seen in the following historical societies: Egyptians, Greeks, Romans, Chinese and Native Americans. to health and blood pressure, cholesterol, colon, stomach, prostate, bladder, infectious diseases, fibrocystic breast disease, exercise performance, etc.

    What about Allicin - and Alliin?

    What is it? Does cooking destroy it? What does it do?

    Alliin is a sulfoxide amino acid found in garlic. It is broken down by the enzyme alliinase to allisin. Allisin is considered by many to be the active ingredient in garlic. Because of the sulfur, it is also the part that causes odor and gastro-intestinal distress.


    There have been a lot of studies on the general topic of garlic and health. But most of it consists of small, preliminary or low-quality studies.

    Does Garlic lower cholesterol?

    The evidence is conflicting in this area.

    Does Garlic improve Blood Pressure?

    It may. But again, the evidence is weak.

    Does it prevent Cancer?

    The National Cancer Institute recognizes garlic as one of several vegetables with potential anticancer properties. But the NCI doesn’t recommend garlic dietary supplements.

    Allergy symptoms?

    Again, many say that it prevents allergy symptoms. I’m not seeing a lot of clear evidence.


    Here’s one of the articles that got my attention. It is from one of the world’s most well-respected science magazines – Nature Magazine. The study looked at the mRNA (an indicator of gene expression) of over 2500 inflammatory genes involved in the inflammatory process. Kyolic garlic mitigated 2/3 of the amplified gene expression. A companion active ingredient (FruArg) mitigated 55% of the gene expression.( )

    Another study, published in the Journal of Cardivascular Disease Research, showed decreased inflammatory markers and decreased progression of Coronary Artery Calcium. This was Aged Garlic Extract combined with CoQ10. This was a relatively small study (65 intermediate risk firefighters). But the P values (probability of getting these results from a simple random event) were less than the typical 5%. One interesting finding in the results of this study was a decreased BMI with the treatment group. BMI is such an important indicator. One wonders if there was something else, a confounder related to both taking the supplement and the improved BMI. The BMI could clearly have impacted the positive results. ( )

    Comments on the Forum

    Fatmax raised the issue of AGE garlic for inflammation on our health Forum after viewing my videos on sulfur-containing antioxidants. John Lorscheider relayed his experience; that years of AGE supplementation really didn’t impact his inflammatory profile until he dropped 20 pounds, dropped his carbs, and managed his blood sugar. (https://759241a66b89-003789.vbulleti...l-inflammation )

    Is Garlic Safe?

    It certainly appears to be, at least in the amounts taken. How can so many people from so many parts of the world with so much experience be missing a major safety issue? Remember, it contains sulfur. Anything containing sulfur can cause gastrointestinal irritation, and an odor.

    It can also increase bleeding. So, be aware of this and discuss it with your doc if you’re taking blood thinners or anticoagulants, or if you plan surgery. Also, garlic can interact with some medications, such as saquinavir (an HIV medication).

  • #2
    There’s also this article concerning plaque reduction.


    • #3
      Bill: Yes, Budoff is from UCLA and his work at LA BioMed is financially supported by Wakunaga, the makers of Kyolic AGE. That is a conflict of interest. When Dr. Brewer looked at the published research it appeared loss of body weight was the trigger for plaque regression, not the AGE.