7 things to love about aged garlic extract

Garlic may be small, but its benefits are far more wide-reaching than just adding flavour to food.

Garlic. This small but powerful member of the allium (onion) family has been recognised for centuries for its many health benefits.

Garlic is available in a number of different forms but, proving that some things really do get better with age, it’s aged garlic extract (AGE) that’s attracting recent attention.

Research has found the scientific implementation of pickling garlic in purified water or alcohol for 20 or so months makes it easier to digest and increases its powerful antioxidant content.

Here’s just a few of the things we love about aged garlic extract.

1. It supports immunity

Garlic has long been used as a natural cold and flu fighter, and aged garlic extract has been shown to be even more effective than the raw version.

This is due to its high levels of immune-boosting antioxidants, which ramp up the activity of our natural killer cells to fight bacteria and viruses.

2. It can support general cardiovascular health

Aged garlic extract – available as a supplement – also has potential in supporting healthy blood circulation and overall cardiovascular health.

A 2016 US study found AGE may help reduce plaque build-up in arteries, while a UK study in the same year found it helped stop platelets from sticking together. Much research has been done into this area – a quick online search will reveal more.

3. It has traditionally been used to relieve coughs, colds and flu

There’s been a whole lot of research into aged garlic extract’s ability to protect against winter illnesses.

One study by the University of Florida found it could reduce the incidence of colds by 58 per cent, and the severity of symptoms by 61 per cent.

4. It has potent antioxidant properties

Certain nutrients are converted into “active form” in aged garlic extract, including the potent antioxidant S-allylcysteine, which fights oxidative stress.

Oxidative stress causes premature death of body cells, which can translate into ageing and disease.

5. It is better absorbed by the body than other forms of garlic

During the pickling process, unstable and harsh compounds in raw garlic are transformed into mild, stable substances, meaning aged garlic is more bioavailable.

Or in less sciencey speak – it’s more gut-friendly and more easily absorbed by our bodies.

6. It is odourless. Yup, no bad breath!

As an added benefit, garlic also becomes odourless through the ageing process, because of changes to a sulphur-based compound known as allicin (which gives garlic its strong smell and taste).

Meaning you get garlic’s super-charged benefits, without needing mints!

7. It is more gentle on the stomach than raw garlic

Cooking with garlic is great. But in its raw form, the herb can cause indigestion and then there’s the strong taste and pungent odour, which isn’t for everyone. Aged garlic is easier on the stomach and more digestible.

So there you have it. It seems garlic isn’t just nice to cook with, but aged garlic extract can be a powerhouse in your medicine cabinet!

*This is brought to you by Nutra-Life Kyolic Aged Garlic Extract. Always read the label. Follow the direction for use. If symptoms persist, worsen or change unexpectedly, talk to your healthcare professional.