Part of
Garlic
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Typical dose
600-1200 mg daily of extract, often divided into...
About this supplement
Aged Garlic Extract (AGE) is a specialized garlic preparation produced by soaking sliced raw garlic in ethanol for an extended period (typically 10-20 months) at room temperature. This aging process converts harsh, unstable organosulfur compounds like allicin into stable, bioavailable, and odorless compounds, primarily S-allylcysteine (SAC) and S-allylmercaptocysteine. AGE is distinct from raw garlic, garlic powder, or garlic oil, as it is rich in water-soluble, stable sulfur compounds and antioxidants. It is widely studied for its cardiovascular, metabolic, and neuroprotective benefits, with reduced gastrointestinal irritation compared to raw garlic.
How much to take
- Typical amount
- 600-1200 mg daily of extract, often divided into 2-3 doses. Specific products may be standardized to provide 1.2-2.4 mg of S-allylcysteine (SAC) per day.
- Suggested range
- 600-2400 mg daily
Potential benefits
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Health goals
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Other forms of Garlic
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Technical details â–¼
Chemical ID (CAS)
8008-99-9 (for garlic extract, specific for AGE not uniquely assigned)
Physical properties
Typically a dark brown liquid or dried powder. Odorless or with a mild, non-pungent aroma. Soluble in water and ethanol. The extract is standardized to key compounds like S-allylcysteine (SAC).
How it’s made
Fresh garlic bulbs (Allium sativum) are sliced and soaked in a water-ethanol mixture (typically 15-20% ethanol). The mixture is aged in stainless steel tanks for 10-20 months at controlled room temperature. During this time, enzymatic and chemical reactions convert harsh, oil-soluble sulfur compounds (e.g., allicin) into stable, water-soluble compounds like S-allylcysteine (SAC). The extract is then filtered, concentrated, and sometimes spray-dried into a powder. The final product is standardized for SAC content.