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Aged Garlic Extract

Aged Garlic Extract

What is Aged Garlic Extract? History teaches that fresh raw garlic provides healthful benefits but consuming it comes with a pungent odor. It also has the potential to cause indigestion if consumed in large quantities with the intention of experiencing its medicinal effects. That being said, one...

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What is Aged Garlic Extract?

History teaches that fresh raw garlic provides healthful benefits but consuming it comes with a pungent odor. It also has the potential to cause indigestion if consumed in large quantities with the intention of experiencing its medicinal effects. That being said, one of the health benefits of eating raw fresh garlic (assuming it is consumed in large amounts and can be tolerated gastro-intestinally) is its cardiovascular protective effects such as lowering blood cholesterol levels, inhibiting the aggregation of blood platelets and dissolving blood clots. Aged garlic extract (AGE) is a seemingly little herb that has a huge heart for helping. Researchers all over the world have been studying AGE for its health benefits. In recent studies, it has shown potential for reducing risk factors that can lead to heart disease, as the fresh Garlic can provided.

 

Specification ofAged Garlic Extract

Product Name: Aged Garlic Extract

Latin Name: Allium Sativum

CAS: 539-86-6

Appearance: Light Yellow Powder

Standardized Extract Powder: 1%~2% Allicin

Storage: Store in sealed containers at cool & dry place. Protect from light, moisture and pest infestation

Shelf life: 2 years when properly stored.

Packing: 1kg/bag, 5kg/bag, 25KG/Drum, or as your requirements.

Payment terms: T/T in advance, Western Union, Paypal, etc.

MOQ: 1KG.

Leading time: Usually, 3-5 working days after your payment confirmed.

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How to product the aged garlic extract(AGE)?

AGE is produced by extracting and aging fresh garlic at room temperature for 20 months. By combining this extraction/aging process, the antioxidant levels in the extract become higher than those in fresh. The process also converts garlic's more unstable substances, which are generally not available to the body, such as its odor-generating compound oxidant allicin, to more stable, bioavailable, and health-promoting substances. Garlic aged in this way contains stable water-soluble sulfur substances, including S-allyl mercaptocysteine (SAMC) and S-allyl cysteine (SAC), which are powerful antioxidants and have high bioavailability with 98 percent absorption into the blood. Also present are some oil-soluble sulfur compounds, flavonoids, a phenol allixin, and other nutrients, including selenium. However, it's the water-soluble sulfur compounds that are largely responsible for the health benefits of AGE.


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