Garlic Extract (from Old Garlic): Uses, Advantages and Manufacturing Processes

1. Introduction to Aged Garlic Extract (AGE)

Garlic has a long history of being used in different cultures for various purposes. Aged garlic extract (AGE) is a form of garlic that has been processed in a particular way to enhance its beneficial properties. AGE is a rich source of bioactive compounds, which are substances that have an effect on living organisms. These compounds are responsible for the many health - promoting effects associated with AGE.

2. Uses of Aged Garlic Extract

2.1 Medical Uses

• Antioxidant Effects: AGE contains antioxidants that can help to protect the body's cells from damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress, which is linked to a number of diseases such as cancer, heart disease, and neurodegenerative disorders. The antioxidants in AGE can neutralize these free radicals, reducing the risk of oxidative damage.
• Anti - inflammatory Effects: Inflammation is a natural response of the body to injury or infection, but chronic inflammation can be harmful. AGE has been shown to have anti - inflammatory properties, which can help to reduce inflammation in the body. This may be beneficial for conditions such as arthritis, where inflammation causes pain and joint damage.
• Immune - enhancing Effects: The immune system is responsible for protecting the body from infections and diseases. AGE can enhance the function of the immune system, making it more effective at fighting off pathogens. This may help to prevent infections and reduce the severity of illness when an infection does occur.

2.2 Food Industry Uses

• Natural Flavor Enhancer: AGE has a unique flavor that can enhance the taste of food. It can be used in a variety of dishes, such as soups, stews, and marinades, to add depth and complexity to the flavor. Unlike some artificial flavor enhancers, AGE is a natural product, which may be preferred by consumers who are looking for more natural ingredients in their food.
• Preservative: AGE also has preservative properties, which can help to extend the shelf - life of food. It can inhibit the growth of bacteria, fungi, and other microorganisms that can cause food spoilage. This makes it a useful ingredient in the food industry, especially for products that need to have a longer shelf - life.

3. Advantages of Aged Garlic Extract

• Long Shelf - life: One of the major advantages of AGE is its relatively long shelf - life compared to fresh garlic. Fresh garlic can spoil relatively quickly, especially if it is not stored properly. AGE, on the other hand, can be stored for longer periods without losing its beneficial properties. This makes it more convenient for use in both the medical and food industries, as it can be stored and used as needed.
• Enhanced Bioavailability: The manufacturing process of AGE may increase the bioavailability of its bioactive compounds. Bioavailability refers to the proportion of a substance that is able to be absorbed and used by the body. By increasing the bioavailability of its beneficial compounds, AGE may be more effective at providing its health - promoting effects compared to fresh garlic.
• Reduced Odor: Fresh garlic is known for its strong odor, which can be off - putting for some people. AGE has a reduced odor compared to fresh garlic, which makes it more acceptable for use in food and supplements. This can also make it more appealing for people who want to reap the health benefits of garlic but are sensitive to its strong smell.

4. Manufacturing Processes of Aged Garlic Extract

1. Selection of Garlic: The first step in the manufacturing process of AGE is the selection of high - quality garlic. The garlic should be fresh and free from any signs of disease or damage. Different varieties of garlic may also be used, depending on the desired properties of the final product.
2. Aging Process: After selection, the garlic is aged. This can be done in a number of ways, but one common method is to soak the garlic in an aqueous solution for a period of time. The aging process can cause chemical changes in the garlic, leading to the formation of new bioactive compounds and the enhancement of existing ones.
3. Extraction: Once the garlic has been aged, the next step is to extract the beneficial compounds. This can be done using solvents such as ethanol or water. The extraction process should be carefully controlled to ensure that the maximum amount of bioactive compounds are obtained while minimizing the extraction of unwanted substances.
4. Concentration and Purification: After extraction, the resulting solution may be concentrated to increase the concentration of the bioactive compounds. This can be done through evaporation or other methods. The concentrated solution may then be purified to remove any impurities, such as residual solvents or other substances that may have been extracted along with the bioactive compounds.
5. Formulation: The final step in the manufacturing process is the formulation of the AGE into a final product. This can be in the form of a liquid, capsule, or tablet, depending on the intended use. The formulation may also include other ingredients, such as stabilizers or fillers, to ensure the stability and usability of the product.

5. Conclusion

Aged garlic extract (AGE) is a valuable product with a wide range of uses and advantages. Its uses in the medical field for antioxidant, anti - inflammatory, and immune - enhancing effects, as well as in the food industry as a natural flavor enhancer and preservative, make it a versatile ingredient. The manufacturing process of AGE is complex but necessary to preserve its beneficial components. With its relatively long shelf - life, enhanced bioavailability, and reduced odor, AGE offers several advantages over fresh garlic. As research on AGE continues, it is likely that even more uses and benefits will be discovered in the future.

FAQ:

What are the main uses of garlic extract (from old garlic) in the medical field?

Garlic extract (from old garlic) can be used in the medical field for antioxidant, anti - inflammatory, and immune - enhancing effects. Antioxidants help combat oxidative stress in the body. Anti - inflammatory properties can be beneficial for various conditions related to inflammation. And its ability to enhance the immune system can contribute to overall health and resistance against diseases.

How does garlic extract (from old garlic) act as a preservative in the food industry?

Garlic extract (from old garlic) contains certain compounds that have antimicrobial properties. These compounds can inhibit the growth of bacteria, fungi, and other microorganisms that cause food spoilage. By preventing the growth of these spoilage - causing agents, it helps to preserve the food for a longer period.

What are the steps involved in the manufacturing process of aged garlic extract?

The manufacturing process of aged garlic extract involves complex procedures. First, high - quality old garlic is selected. Then, it typically undergoes processes such as extraction, which may involve the use of solvents or other extraction methods to obtain the bioactive compounds. There are also steps to purify and concentrate the extract while preserving its beneficial components.

Why does aged garlic extract have a relatively long shelf - life compared to fresh garlic?

The manufacturing process of aged garlic extract likely modifies the composition in a way that makes it more stable. Some of the volatile and reactive components in fresh garlic may be transformed or removed during the production of aged garlic extract. Also, the extract may be in a form that is less susceptible to spoilage factors such as oxidation, microbial growth, and enzymatic degradation compared to fresh garlic.

What are the bioactive compounds in garlic extract (from old garlic) that contribute to its health - promoting properties?

Garlic extract (from old garlic) is rich in bioactive compounds. These include sulfur - containing compounds like allicin and its derivatives. These sulfur - based compounds are often associated with antioxidant, anti - inflammatory, and immune - enhancing effects. There may also be other phenolic compounds and flavonoids that contribute to its overall health - promoting properties.

Related literature

• The Health Benefits of Aged Garlic Extract: A Review"
• "Manufacturing and Quality Control of Garlic Extracts: Current Perspectives"
• "Bioactive Compounds in Garlic Extract: Their Role in Health and Disease"