Kyolic Odorless Aged Garlic - Extract, Benefits, Health

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Kyolic Odorless Aged Garlic
The following reprinted by permission from Dusty R. Green, M.Ed., Research Scientist / Author

Kyolic garlic - (odorless) is organically grown in compost-rich soil, harvested at full maturity and then aged for twenty months under natural ambient temperatures to promote conversion of irritating raw garlic to a mild aged garlic extract standardized with the potent antioxidant S-allyl cysteine.

Garlic has been valued for centuries for its properties.  Research has shown that garlic can protect the body from various pollutants and heavy metals.  In a report in The New York Times, Dr. Herbert Pierson explained that the National Institute has developed a $20.5 million program to study plant-derived compounds in common foods, including garlic, that may have prevention effects.  Scientists speculate that one reason garlic may contain prevention properties is its ability to help the body inactivate and eliminate aberrant cellular substances (cancers) without damage to other body parts.  Many researchers also believe that garlic may enhance the body's immune system.

Garlic has been shown in studies to support healthy cholesterol, blood pressure, and triglycerides levels.  It is also implicated in assisting with issues associated with yeast infections, sore throats, bladder infections, allergies, and the urinary tract.  Recent research has shown that it can support the body in dealing with candida albicans and twenty types of bacteria, including cryptococcal meningitis, streptococcus, and staphylococcus.

Garlic, the Bountiful Bulb
by Carmia Borek, Ph.D.
The following reprinted by permission from Bill Faloon of The Life Extension Foundation

Can a clove of garlic a day keep the doctor away?  Can an odor-free supplement be as good or even better?  Garlic has been an important part of life for centuries, across cultures and millennia.  In fact, no other single food has had as many applications as this pungent plant.  Garlic has been used to spice food, protect against vampires and witches, prepare soldiers for war, and treat various ailments.

Today, after close to 6000 years of folklore, scientific research shows that garlic is an amazing resource of phytochemicals (botanicals) that has a wide range of actions that can benefit health.  Scientific studies also show that garlic does not have to be eaten raw or fresh to be effective.  The potent odor of garlic may not be necessary for its health benefits.  Research shows that aged, deodorized garlic extract sometimes works even better than fresh garlic without causing digestive disorders and "garlic breath" that may haunt the fresh garlic eater.

A History of Garlic
Long before humans began keeping written records, garlic, found in the wild, was cultivated for human use.  Though the exact geographic origin of garlic is not known, modern botanists think it came from Central Asia, some say Siberia.  The plant, with its pungent flavored bulb, was transported West and East by migrating tribes, becoming native to Mediterranean regions of Europe, Asia and Africa as well as China and other countries in the Far East.

Garlic - allium sativum - is a hardy perennial plant that belongs to the lily family, as do onions, leeks, shallots and chives.  However, garlic contains a number of organo-sulfur substances with medicinal properties that are unique to garlic.  The history of garlic stretches far back, to a time when people who foraged in the fields for food and healing herbs came across garlic and cultivated it for their use.  Remnants of garlic have been found in cave dwellings that are over 10,000 years old.  Egyptian tombs, dating back to close to 5700 years ago, were found to contain sketches of garlic and clay sculptures of the bulb.  The ancient Egyptian text Codex Ebers details formulas with garlic as remedies for many ailments.

Chinese writings dating from 2700 B.C. describe garlic for treating many ailments and for enhancing vigor.  In India, Ayurvedic medicine recommends garlic to boost energy and address issues associated with colds, allergies, and fatigue.

In modern times garlic has become popular as a healing herb in some Asian and European countries.  In certain parts of China people eat about 20 grams of garlic a day, approximately 8 medium size cloves.  In Germany, most adults take a daily garlic supplement to promote holistic health.  In the United States, the use of garlic preparations as supplements has been rapidly escalating in recent years.

The chemistry of garlic is complex, with over 100 different compounds that contribute to its effects.  The most important and unique feature is its high content of organo-sulfur substances. Garlic contains at least four times more sulfur than other high sulfur vegetables -- onion, broccoli and cauliflower.

Water Soluble Sulfur Compounds
From a medicinal point of view, the most important organo-sulfur substances are water soluble S-allyl compounds, including S-allyl cysteine and other sulfur amino acids that are increased by aging garlic extract.  Stable, odorless and safe, with high antioxidant activity, S-allyl cysteine easily gets into the circulatory system from the gut (highly bioavailable), with an absorption of close to 90%.  S-allyl cysteine has been shown to support healthy blood cholesterol levels and protect cells from toxic chemicals.  Its high antioxidant activity provides it with the potential to fight oxidant-related damage that leads to aging problems of many varieties.

Oil-Soluble Sulfur Compounds
Whole garlic cloves contain very small amount of oil-soluble sulfur compounds.  However, once the cloves are cut or macerated, oil-soluble sulfur compounds are produced through enzymatic reactions.  Upon crushing or chopping garlic, alliin-a sulfur containing compound that is found in the whole clove-is converted by the enzyme alliinase to a volatile compound called allicin, the substance that gives garlic its pungent odor and flavor.  Allicin is highly unstable and decomposes into oil-soluble substances that include diallyl sulfide, diallyl disulfide and other volatile sulfur compounds.

Non-Sulfur Compounds
Non-sulfur compounds in garlic and in the aged extract include proteins, carbohydrates (sugars, fructans, pectins), and saponins.  Saponins have been shown to assist with issues associated with bacteria and fungus.  Garlic contains low amounts of vitamins and minerals including selenium.  The organo-sulfur compounds are mostly responsible for garlic's qualities but their cooperative action with other components enhances its health benefits.

Modern Medicine
Over the last two decades, the growing use of botanicals in complementary and alternative medicine has resulted in a burst in garlic research.  Modern scientific methods are being used to investigate the actions of garlic and its components in assisting with aging and disease.  At a recent scientific conference, scientists confirmed what traditional healers found through trial and error.

The two and a half day international conference took place in November, 1998, in Newport Beach California and focused on "Recent Advances on the Nutritional Benefits Accompanying the Use of Garlic as a Supplement."  Organized at Pennsylvania State University, the conference gathered close to 200 Researchers and Health Professionals from 12 countries.  Scientists presented work on the health benefits of garlic and garlic supplements and it became clear from studies reported at the conference that deodorized aged garlic extract was more effective than fresh garlic in large part because of the unique water soluble organo-sulfur compounds that have a wide scope of action and are highly bioavailable.

Antioxidant Effects
Just as oxidized iron in a car turns to rust, so do free radicals oxidize and damage DNA, lipids and proteins in the body, triggering and accelerating aging.  Free radicals are made in cells in normal metabolism and during infection and inflammation.  They increase in the body by exposure to sunlight, X-rays, smoking, smog and other pollutants.  Cells fight oxidants by antioxidant enzymes and small molecules which are produced internally and by antioxidant vitamins, minerals and phytochemicals that are obtained from food.

Garlic is rich in antioxidant phytochemicals that include organo-sulfur compounds and flavonoids capable of scavenging free radicals.  Garlic also contains selenium, which is required by the antioxidant enzyme glutathione peroxidase.  Though we do not know the mechanisms of all the garlic components, many of its effects are due to the antioxidant actions of garlic and garlic preparations that contain stable organo-sulfur compounds.

Research shows that among garlic preparations, aged garlic extract has the highest antioxidant potential compared to fresh garlic and some commercial preparations.  Aged garlic extract simply works.  In other experiments, some forms of garlic powder have been shown to boost cell glutathione which scavenges free radicals and helps maintain a healthy immune system. Aged odorless garlic contains enzymes that convert free radicals to water while destroying toxic peroxides.

The Growing/Manufacturing Process
Our unique Aged Garlic Extract is made from only garlic bulbs which are organically grown in accordance with the California Organic Foods Act of 1990.  These garlic bulbs are then aged for up to 20 months to initiate a cascade of chemical reactions which improve the quality of the raw garlic.  During aging, some key compounds in raw garlic increase significantly while harsh, odorous and irritating compounds change into much milder, gentler and non-odorous compounds.  The odor and irritating side effects of raw garlic are eliminated while various beneficial properties of the raw garlic are enhanced and a physically acceptable and sociably preferable form of garlic is the result.

Kyolic 102/Reserve Aged Odorless Garlic  - Ingredients/Dose | References

Order:  Kyolic Aged Odorless Garlic

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