Aged Garlic Extract (AGE) is a dietary supplement derived from garlic cloves that have been aged in a controlled environment for up to 20 months. This process involves slicing fresh garlic and soaking it in ethanol to stabilize its active compounds, followed by slow maturation to enhance bioavailability and reduce harshness. Unlike raw garlic, AGE contains a unique profile of aged sulfur-containing molecules, which are believed to contribute to its health benefits.

The primary bioactive components of AGE include S-allylcysteine and S-allylmercaptocysteine, which are water-soluble and more easily absorbed by the body. These compounds, along with others like flavonoids and selenium, are thought to work synergistically to support physiological functions. AGE is standardized to ensure consistency in these key constituents, distinguishing it from other garlic products.

Antioxidant activity is a central mechanism of AGE. It helps neutralize free radicals and boosts the body’s natural antioxidant defenses, such as glutathione production. This may reduce oxidative stress, a factor linked to chronic diseases and aging. Additionally, AGE modulates inflammatory pathways by influencing cytokine production and enzymes like cyclooxygenase, potentially lowering inflammation without suppressing immune responses.

Cardiovascular health is a well-researched area for AGE. Studies suggest it supports healthy blood vessels by improving endothelial function and reducing arterial stiffness. It may also help maintain balanced cholesterol levels, lower blood pressure, and inhibit platelet aggregation, contributing to overall heart health. These effects are attributed to its ability to enhance nitric oxide availability and regulate lipid metabolism.

Immune system support is another notable impact of AGE. It appears to stimulate immune cells, including macrophages and T-lymphocytes, while promoting the production of immunoglobulins. This may enhance the body’s ability to respond to infections and maintain immune equilibrium. Some research also indicates potential antiviral and antimicrobial properties, though evidence remains preliminary.

Cognitive and metabolic benefits have been explored in limited studies. AGE might protect brain cells from oxidative damage and support memory function, possibly through its anti-inflammatory and neuroprotective effects. It also shows promise in regulating blood sugar levels and improving insulin sensitivity, though the exact pathways are not fully understood.

Safety and tolerability are strengths of AGE compared to raw garlic. The aging process reduces the risk of gastrointestinal irritation and eliminates the strong odor associated with fresh garlic. It is generally well-tolerated, with few reported side effects, though interactions with blood-thinning medications or surgical procedures should be considered due to its mild anticoagulant properties.

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