Benefits of Aged Garlic Extract (AGE)

It’s time to bring garlic from the kitchen to the medicine cabinet. Known as Allium sativum in scientific circles, garlic is considered one of the best disease-preventing foods because of its potent and widespread effects. For more than 5,000 years dating back to ancient Egypt garlic has been used in medicine. Other ancient cultures, including the Greeks, Romans, and Chinese, have used garlic as well. As part of the Allium species, garlic is closely related to onions, shallots, and leeks. It’s a good source of manganese, vitamin B6, vitamin C, selenium, and fiber. Aged Garlic Extract (AGE) has been the subject of more than 700 medical studies assessing its various aspects, including garlic?s benefits for cardiovascular health, immunity support, and even cognition. AGE is slightly different than the garlic clove used for cooking. Similar to other garlic forms (powder, oil, or extract), AGE must be processed before it can be used as a supplement. Raw, sliced garlic is submerged in ethanol and stored for 20 months. This process naturally stabilizes the sulfur compounds found in garlic, making it easier to digest and increasing its antioxidant content. The aging process also helps remove many of the irritants, oxidants, and odorous components from raw garlic. As a supplement, AGE can deliver a more uniform dose of garlic at a higher concentration than eating raw garlic cloves, and a supplement possesses a high bioavailability rating?it is easily absorbed by the body, crossing into the bloodstream and organ tissues. Recent studies have shown that AGE contains powerful antioxidant compounds, such as carboxylic acid and L-arginine, which play important roles in combating oxidant-induced conditions that occur as the body ages. AGE provides critical nutrients used by the body to produce its own antioxidants for protecting itself from radiation, neutralizing chemicals, and clearing out toxins. […]

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