Allium sativum Bulb Extract (Aged)

Aged Garlic Extract is produced by soaking raw garlic cloves in aqueous ethanol solution for an extended aging period of up to 20 months, a process that converts harsh, unstable organosulfur compounds like allicin into stable, odorless bioactive compounds such as S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC). This transformation is what distinguishes it from standard garlic extract — the aged form is virtually odorless, making it far more cosmetically acceptable while retaining potent antioxidant and skin-protective activity. Formulators choose it for its well-documented free radical scavenging capacity, its ability to support skin barrier function, and its compatibility with sensitive skin formulations where the irritancy of raw garlic would otherwise be prohibitive.