Aged and fresh garlic extracts are processed very differently and contain different components. To make aged garlic, garlic is placed in an ethanol solution and stored for 20 months. Aged garlic extract contains S-allyl mercaptocysteine (SAMC), a compound that AGE makers claim is the reason garlic is so good for us. Interestingly, fresh garlic does not contain any SAMC. It only appears after the aging process. Although a body of research has been developed for aged garlic, there have been no successful independent replications of aged garlic studies.

Allicin is the key proven compound found in fresh, not aged, garlic. Allicin is a complex compound that is only released when a garlic clove is crushed (that’s what you smell when you mince garlic). Allicin acts as an antioxidant, helps support cardiovascular health, and supports the immune system.† Aged garlic yields no beneficial allicin.

Yes, Garlinase^® Fresh is enteric coated. An enteric-coated product utilizes a protective outer layer to keep the beneficial garlic extract contained until it reaches the alkaline environment of the small intestine.† There, the tablet dissolves, slowly releasing alliin and allinase to form allicin, which is absorbed into the bloodstream as it travels slowly through the small intestine.†

Garlinase^® Fresh also uses the combination of a special formulation and the enteric coating to keep the key components of garlic’s active ingredient, allicin, separate until they are released and combined in the small intestine. This ensures optimal absorption and reduces the odor often associated with garlic.

There’s a lot of goodness in one small tablet. Garlinase^® Fresh contains the equivalent of 4,000 mg of fresh garlic-the amount recommended by the German Commission E Monographs. One tablet of Garlinase^® Fresh provides the allicin potential of four cloves of fresh garlic.