Wings Ingredients & Supporting Clinical Research
BENEFITS OF THE AGING PROCESS IN GARLIC
During the processing and aging of garlic, several other unique compounds are formed. Among these is diallyl trisulphide that is very friendly to the liver and helps this organ perform its functions more effectively. It has been found to be a key factor in killing yeast-like fungi like candida and has remarkable antifungal and antibacterial properties.
Experiments at the University of Wisconsin showed that another sulphur compound found in aged garlic extract, S-allyl-cysteine (SAC) , reduces LDL - cholesterol by as much as 50%. Plasma triglycerides, now implicated more in arteriosclerosis than LDL used to be, were also substantially lowered.
To put garlic's magnificent chemistry into perspective, it is not any single compound that gives it such a broad spectrum of benefits but the effect of over 100 different compounds that collectively help aged garlic to strengthen and invigorate the cardio-vascular system.
Click on any of the following references to view the appropriate Research Info:
Act as a Powerful Anti-Oxidant
Act as an Effective Antibiotic / Antibacterial, Antifungal & Antiviral Agent
The ability to decrease brain damage in strokes by its antioxidant action makes Aged Garlic Extract a particularly important supplement for those at risk.
In addition, aged garlic's benefits as an anti-cancer agent and its ability to protect healthy cells against damage by parasites, heavy metals and ultraviolet light are only now being fully acknowledged by modern science.
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