Aged Garlic Extract
Garlic (Allium sativum) is a species in the onion genus (Allium). Believed to be native to Central Asia and widely cultivated in China and other regions, its close relatives include the onion, shallot, leek, and chive.
Aged Garlic Extract (AGE) is a specialised form of garlic produced by ageing fresh garlic over an extended period (typically up to 20 months), followed by a controlled extraction process. This method was developed and refined in the mid-20th century and has since been widely adopted in Japanese health practices.
The ageing process transforms raw garlic compounds into more stable, bioavailable forms, while significantly reducing the pungent odour and harsh compounds commonly associated with fresh garlic, such as digestive discomfort and breath odour.
Aged Garlic Extract is commonly used to support cardiovascular health, including healthy blood pressure levels, as well as cognitive function and immune system health.
It is also recognised for its strong antioxidant properties, helping to neutralise free radicals that contribute to oxidative stress and age-related cellular damage.
