Part of
Garlic
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Typical dose
600-1200 mg daily, often divided into two doses....
Rating
0.0/5
About this supplement
Aged garlic extract is a processed form of garlic (Allium sativum) produced through prolonged aging (typically 20 months) that converts harsh, unstable organosulfur compounds like allicin into stable, bioavailable, and odorless compounds such as S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC). This specific extract is standardized for its content of these beneficial sulfur compounds, which are responsible for its antioxidant and cardioprotective effects. Unlike raw garlic, it lacks the pungent odor and gastrointestinal irritants.
How much to take
- Typical amount
- 600-1200 mg daily, often divided into two doses. Specific products may be standardized to provide 1.2-1.8 mg of S-allylcysteine (SAC) per 300 mg extract.
- Suggested range
- 600 mg to 2400 mg daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Daily Immune Resilience Immunity
- Seasonal Immune Support Immunity
- Skin Barrier & Environmental Comfort Immunity
- Blood Pressure Wellness Longevity
- Circulation & Vascular Comfort Longevity
- Bone Density & Strength Longevity
- Healthy Aging & Cellular Vitality Longevity
- Sun Protection & Photoaging Care Longevity
- Antioxidant Defense
- Immune System Support
- Heart Health Support
Other forms of Garlic
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
8008-99-9 (for garlic oil); 539-86-6 (for Allicin, the precursor)
Physical properties
Typically a brown liquid or dried powder. Odorless or with a mild, non-pungent odor. Soluble in water and ethanol. The aging process removes the volatile, pungent compounds found in raw garlic.
How it’s made
Produced by slicing fresh garlic bulbs and soaking them in aqueous ethanol (15-20%) for an extended aging period (up to 20 months) at room temperature. This process enzymatically converts alliin to allicin, which then decomposes and reacts to form stable, water-soluble, and odorless organosulfur compounds like S-allylcysteine (SAC). The liquid is then filtered, concentrated, and sometimes spray-dried into a powder.