The ingredient is standardized to 0.5% S-allycysteine (SAC).
Photo © iStockphoto.com
Sabinsa Corp. (East Windsor, NJ) introduced its new aged garlic ingredient during October’s SupplySide West trade show in Las Vegas. Importantly, the company said, this aged garlic is standardized to ensure a content of 0.5% S-allycysteine (SAC), the ingredient’s active constituent, a boon for cardiovascular-health supplement manufacturers looking for a high-quality aged-garlic ingredient. The ingredient provides the benefit associated with aged garlic, notably that the harsh smell of garlic is reduced compared to fresh garlic.
The ingredient is an organosulfur-rich extract from the Allium sativum bulb. The company points out that like any agriculture product, the quality and composition of aged garlic can range depending on how the ingredient is grown, the temperature and humidity it faces, and when the ingredient is aged.
As a heart health ingredient, one of the selling points of aged garlic is that consumers are well familiar with the plant. “Garlic is acceptable as a food. Aged garlic doesn’t require any more introduction. It’s a well understood ingredient,” said Anurag Pande, PhD, vice president of scientific affairs, Sabinsa, at SupplySide West.
FDA and FTC issue more warning letters to copycat delta-8 THC food products
July 16th 2024The U.S. Food and Drug Administration and Federal Trade Commission have jointly issued warning letters to five companies for selling copycat food products containing delta-8 THC in violation of the Federal Food Drug and Cosmetic Act.
Meta-analysis does not find increased risk of bleeding events from omega-3 PUFA consumption
July 8th 2024Researchers reviewed 11 studies and found that there was no difference in the incidence of bleeding events between patients receiving omega-3 PUFAs and those not receiving them. High dose EPA consumption was associated with an elevated but modest risk.
Recent review states that pentadecanoic acid may support cellular stability for better longevity
June 25th 2024According to the paper’s author, Stephanie Venn-Watson, DVM, MPH, deficiency in pentadecanoic acid of ≤0.2% total circulating fatty acids increases the risk of ferroptosis, which a type of cell death cause by the peroxidation of fragile fatty acids in cell membranes that combines with iron thus increasing reactive oxygen species, and disabling mitochondria.