Properties of Aged Garlic

The medicinal properties of garlic (Allium sativum) have been valued over many centuries and across different cultures. However, its strong odor and pungent flavor deter some from using it. Aged garlic does away with its overpowering smell and taste, yet retains all the health benefits. This garlic is macerated and aged at room temperature over a period of two years, in either water or alcohol. Aged garlic incorporates several compounds that are not available in raw garlic, and which exhibit diverse healing properties.

Water-Soluble Compounds

• Aged garlic increases the concentration of key water-soluble organo-sulfur substances, including S-allyl cysteine (SAC) and other sulfur amino acids. These compounds are highly bioavailable, enter the circulatory system through the gut and have a 90 percent absorption level. They provide a higher antioxidant activity compared with fresh garlic and other commercial garlic supplements.

Lipid-Soluble Compounds

• Lipid-soluble organo-sulfur compounds in aged garlic include diallyl sulfide (DAS), triallyl sulfide, diallyl disulfide and diallyl polysulfides. These inhibit cholesterol synthesis in the body and have proven to lower cholesterol levels in human and animal studies, according to a study cited by PubMed, a website of the National Center for Biotechnology Information.

Non-Sulfur Compounds

• Non-sulfur compounds in aged garlic extract include proteins, carbohydrates and saponins that work synergistically with the sulfur compounds to provide integrated health benefits. Saponins can help overcome bacterial and fungal infections within the human body.

Antioxidants

• Aged garlic contains a greater antioxidant potential than fresh garlic. The aged version can help prevent and control oxidative stress, a precursor to aging and a cause of several diseases. It may lower the risk of cancer, cardiovascular disease and Alzheimer's disease and offers protection against several other degenerative conditions.