Aged Garlic Extract
Also known as: Kyolic, AGE, Allium sativum aged extract, aged black garlic (related)
Aged garlic extract is produced by soaking sliced garlic in aqueous ethanol for many months, a process that converts harsh, unstable sulfur compounds into odorless, water-soluble ones such as S-allylcysteine. The Kyolic brand is the most-studied form. It is a core ingredient in heart-support formulas and has been examined in dose-response and controlled trials for blood pressure and arterial markers. Unlike raw garlic powder it is nearly odor-free and easy to formulate.
Research summary
S-Allylcysteine and related compounds are studied for nitric oxide and hydrogen sulfide signaling that supports vascular relaxation.
Dosage
Daily amounts, of extract.
| Lowest studied | Typical range | Highest studied | Upper limit |
|---|---|---|---|
| 600 mg | 600–1,200 mg | — | — |
600 to 1,200 mg daily, usually split into two doses with meals. Blood-pressure trials assessed effects after 12 weeks. Specify S-allylcysteine content, which is the marker for properly aged material.
Standardization: Aged extract; often ≥0.1% S-allylcysteine
Source material: aged aqueous-ethanol garlic extract
Format suitability
- Capsule
- Powder
- Tablet
- Softgel
- Gummy
- Liquid
Odorless compared with garlic powder; suits capsules and tablets.
Formulation notes
Garlic preparations may add to the effect of blood-thinning ingredients; flag for review.
Sources
- Aged garlic extract reduces blood pressure in hypertensives: a dose-response trial. (Ried K 2013)PubMed
- Antihypertensive Effects of an Optimized Aged Garlic Extract in Subjects with Grade I Hypertension and Antihypertensive Drug Therapy: A Randomized, Triple-Blind Controlled Trial. (Serrano JCE 2023)PubMed
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