What is Age
Garlic is good, Aged Garlic Extract™ is better.
Did you know that it takes two years to make one bottle of Kyolic? The unique process used to age Kyolic results in a product that contains safe, stable, bioavailable compounds with antioxidant properties not found in other garlic supplements on the market.
The Aging Process
First, the organically-grown Wakunaga garlic is harvested and then carefully cleaned and sliced. Then, under strictly controlled conditions, the sliced garlic is stored in an aqueous ethanol solution and naturally cold-aged for up to 20 months.
Throughout this unique process, the harsh and unstable organosulfur compounds that are naturally found in garlic (such as allicin) are converted into more mild and beneficial compounds, including sulfur-containing amino acids that are primarily responsible for Kyolic’s health benefits. The aging process also increases the antioxidant capacity of the garlic and eliminates the garlic’s harsh odour.
Kyolic contains various antioxidant properties and is the only antioxidant garlic supplement available.
Kyolic is also standardized with SAC (S-Allyl Cysteine), a beneficial water-soluble sulphur containing compound, which is characteristic of Aged Garlic Extract™. Kyolic maintains the nutritional value and health benefits of the raw, organic garlic from which it is made, but is not irritating to the digestive tract tissues — avoiding the stomach upset and indigestion that may accompany raw garlic consumption.
Since the development of Kyolic more than four decades ago, Aged Garlic Extract™ has attracted the attention of the world’s most promising researchers. A wide range of research and clinical studies, confirming the superiority of Kyolic over bargain brands, have been conducted by various research institutes worldwide.