If you compare garlic supplements, you will notice they are not measured the same way. Some quote allicin, some quote S-allyl cysteine. Those two numbers describe two very different products.
What happens when garlic is aged
Raw garlic is dominated by alliin. When the clove is crushed, an enzyme converts alliin into allicin - the compound responsible for both the pungent smell and most of raw garlic's reputation. Allicin is unstable. It breaks down within hours.
Aged garlic extract is made differently. Whole cloves are held in controlled conditions for weeks. During that time the harsh, volatile sulfur compounds convert into stable, water-soluble derivatives - the main one being S-allyl cysteine, or SAC.
Why stability matters
Because allicin degrades quickly, a product standardised on allicin content at the time of manufacture may contain far less by the time it is opened. SAC is stable enough to measure reliably, which is why aged garlic extract is standardised around it.
The bonus: no odour
The same aging process that creates SAC removes the volatile sulfur molecules behind garlic breath and aftertaste. That is why aged garlic extract can be taken at the office or while travelling without the social cost of raw garlic.
What else is usually in the formula
Aged garlic is often combined with complementary ingredients. Ours pairs it with CoQ10 (60mg, as ubiquinol), vitamin C, vitamin B1 (thiamin), ginger root and hawthorn berry - each included for a specific role rather than to pad the label.
How to compare garlic supplements
- Check whether the label claims allicin or S-allyl cysteine
- Check the serving size - most are two units per day
- Check whether the extract is odourless, which indicates it has actually been aged
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Frequently asked questions
What is S-allyl cysteine?
A stable, water-soluble sulphur compound that forms when garlic is aged over an extended period. It is the marker used to standardise aged garlic extract.
Is S-allyl cysteine the same as allicin?
No. Allicin forms when raw garlic is crushed and breaks down quickly. Aged garlic extract is standardised to S-allyl cysteine instead, because that compound is stable and measurable.
Why quote S-allyl cysteine instead of a garlic powder weight?
Because a powder weight tells you how much garlic went in, not how much of the compound of interest is present. Standardising to S-allyl cysteine makes batches comparable.
