What Is Aged Garlic Extract?
Why are some supplements Promoted as “aged garlic extract” (AGE)? Although some say the fermentation of aging destroys some components, aging extracted garlic in diluted alcohol without heat for up to 20 months appears to: * Convert unstable allicin to stable beneficial compounds * Increase the S-allyl compound content * Raise antioxidant activity * Create the tumor-inhibiting compound S-allyl mercaptocysteine, which isn’t found in other forms of garlic * Remove odor better How to Take It–and How Much A safe children’s dose has not been established. These dosages are for adults only: * Fresh Clove: 2-4 grams daily of fresh, minced garlic clove–each clove is about 1 gram * Capsules or Tablets: 600-900 milligrams (mg) daily of freeze-dried garlic standardized to 1.3 percent alliin or 0.6 percent allicin * Infusion: 4 grams daily in 150 milliliters (mL) (5 ounces) of water * Fluid Extract: 4 mL (0.13 ounces) daily of solution in ratio of 1 gram: 1 mL * Tincture: 20 mL (0.66 ounces) dail
AGE is, as the name suggests, produced by aging garlic: it’s sliced, macerated and kept in water or alcohol for up to two years before being turned into a dietary supplement. (NOTE: raw garlic should never be stored in oil at room temperature – see warnings). The resulting aged garlic extract does not contain allicin but is high in water soluble phytochemicals such as diallyl sulphides.
