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Allicin, which is released when fresh garlic is crushed, is thought to be the active ingredient in garlic extract, but it is also reduced during the aging process, according to MedlinePlus.
Alternative name: Allium sativum, garlic, nectar of the gods, poor man's camphor, stinking rose; Legal status: Over-the-counter (OTC) supplement; Suggested dose: 2–4 grams (g) of crushed raw garlic; 7.2 g of aged garlic extract or one dried garlic powder tablet two to three times a day
Aged garlic extract is the only water-based garlic supplement, which makes it more bioavailable than most other forms. Aged garlic is also a popular form of garlic to use for supplementation since it does not have a strong garlic scent.
Fresh garlic contains high levels of allicin, responsible for its pungent smell and taste. However, aged garlic has significantly lower levels of allicin and higher S-allyl cysteine (SAC), a compound formed during aging.
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine.
Aging garlic (black garlic) reduces its allicin content while increasing other important plant-based compounds like organosulfur, p-coumaric acid, caffeic acid, and gallic acid. For those who shy away from garlic due to its odor, black garlic is a great alternative.
Both black garlic and Kyolic AGE are promoted as “aged” garlic products; both contain S-allylcysteine (derived from GSAC) as their main identified S-allyl compound; neither contains active alliinase; and both contain little or no alliin or alliin-derived thiosulfinates or sulfides.
The data given in this review highlight the beneficial antioxidant and neuroprotective anti-inflammatory properties of allicin and AGE contained in garlic extracts.
The compound credited for garlic’s benefits throughout the ages was allicin, which is produced when fresh garlic is chopped or crushed. Although allicin appears to provide antibacterial, antifungal, and antioxidant benefits in test-tube experiments, human trials haven’t shown the same results.
Garlic and garlic extracts, especially aged garlic extracts (AGEs), are rich in bioactive compounds, with potent anti-inflammatory, antioxidant and neuroprotective activities.