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Advantages of deodorised garlic over raw garlic

Advantages of deodorised garlic extract over raw garlic. Benefits without heartburn

How many times have we heard our grandparents or older relatives state categorically that a clove of raw garlic on an empty stomach is the great secret to enjoying an iron constitution?

The truth is they were not wrong, but let's be realistic and look at daily practice: trying to strictly follow this wise advice nowadays is, for the vast majority of the population, an almost impossible task.

Imagine waking up, thoroughly chewing a raw garlic clove and, immediately afterwards, sitting in a work meeting in a closed room, getting on a crowded public transport, or having a medical appointment. Even worse, imagine trying to carry out your daily tasks whilst your stomach rebels with a burning heartburn that stays with you for the rest of the day.

The theory is perfect; but practice, often, turns into a disaster on a social and digestive level.

The garlic paradox. The sulphur compounds in garlic, the very ones that give it that highly revered protective shield for our arteries and lungs, are exactly the same ones that make it socially unacceptable and gastrically irritating in its fresh state.

What if there were no side effects?

What would happen if we could extract all the benefits of garlic, eliminating bad breath, persistent body odour and heartburn at a stroke?

As we get older, looking after our cardiovascular and respiratory systems becomes a non-negotiable priority to ensure an enviable and vital ageing process. Let's see why garlic extract is a more interesting option than eating raw garlic at all hours, every day, to obtain the same benefits.

In this comparison table, we summarise all the advantages that deodorised garlic extract has over the consumption of raw garlic, which we will look at in detail later:

Characteristic / Parameter	Raw garlic (fresh)	Deodorised garlic extract
Bioactive Compound	Allicin (formed when crushing the bulb).	S-allylcysteine (SAC) (stable and soluble).
Chemical Stability	Very unstable; degrades with heat or time.	Highly stable; maintains its efficacy.
Bioavailability	Low; stomach acid inactivates its potential.	Very high; intestinal absorption over 90%.
Digestive Comfort	Irritating; can cause heartburn and reflux.	Excellent tolerance; does not irritate the mucosa.
Social Impact (Odour)	Persistent in breath and sweat (up to 48h).	Odourless; no impact on breath or skin.
Dosage	Variable depending on the bulb and cooking.	Exact; standardised per capsule.

Why does eating raw garlic upset our stomachs?

Anyone who has ever set themselves the habit of swallowing or chewing a clove of raw garlic on an empty stomach knows perfectly well the challenge this poses. Although fresh garlic is an exceptional food on a culinary and nutritional level, its sustained use at effective doses directly conflicts with our digestive and social well-being.

The main culprit for these problems is a compound called allicin. When a garlic clove is cut, crushed or chewed, an enzymatic reaction occurs that abruptly releases this substance. Allicin is the plant's defence mechanism in nature, specifically designed to be aggressive and repel threats. When we constantly introduce this unstable molecule into our digestive tract, side effects soon appear.

Side effects of eating raw garlic

Gastric irritation and heartburn: bodily discomfort

With age, our stomach lining and the production of digestive acids change, making us more prone to gastritis and gastro-oesophageal reflux. Raw garlic is a direct irritant to the stomach's mucous membranes. Its daily consumption usually triggers intense burning, stomach heaviness and abdominal pain, forcing the vast majority of people to abandon the habit after a few days.

Body odour and bad breath: a direct blow to your social life

The impact of garlic is not limited to the dreaded transitory bad breath (halitosis). The volatile sulphur compounds of raw garlic cross the intestinal wall, enter the bloodstream and are distributed throughout the body.

This means that, during the 24 to 48 hours following its ingestion, the sulphur odour is excreted through the lungs with every breath and through the pores of the skin via sweat.

As we age, maintaining an active social life is fundamental for our mental and emotional health; constantly worrying about strong body odour entails a significant reduction in the quality of life.

Mouthwash doesn't work against garlic bad breath

Brushing your teeth or using mouthwash after eating raw garlic is useless in the long term. The compound responsible for the odour, allyl methyl sulphide (AMS), does not stay in the mouth. It survives digestion, passes into the blood and takes up to 48 hours to be eliminated through pulmonary respiration and sweat. The smell literally emanates from the inside out.

Why deodorised garlic extract does not have the disadvantages of raw garlic

To bypass the digestive and social limitations of the fresh bulb, nutritional science perfected a controlled extraction and maturation process. Unlike simply drying or crushing the garlic, this process subjects the plant to regulated temperature and humidity conditions for a prolonged period.

During this ageing period, the volatile, irritating and odour-causing molecules (such as unstable allicin) naturally transform into highly stable compounds that are water-soluble and biologically friendly to our organism. The star compound resulting from this process is S-allylcysteine (SAC).

S-allylcysteine is an odourless molecule with very high bioavailability, which means that the body absorbs it quickly and almost completely through the intestine without causing any type of gastric irritation or reflux.

By integrating a standardised deodorised garlic into our daily habits, we ensure that we are consuming a precise dose of stable active ingredients comfortably.

Process of obtaining garlic extract Raw Garlic: Irritating and odorous Maturation and precise extraction Stable extract and
100% deodorised

Benefits of deodorised garlic

Deodorised garlic extract allows us to avoid stomach upset as well as the disadvantages of bad breath and body odour associated with raw garlic. And all this while preserving the properties of garlic, well known for a long time:

Care of arteries and blood pressure

As the years go by, it is common for blood vessels to lose some of their natural flexibility, a phenomenon known as arterial stiffness. This causes the heart to have to pump harder, raising blood pressure.

The stable sulphur compounds of garlic extract promote the relaxation of the endothelium (the inner wall of the arteries), stimulating the release of nitric oxide and facilitating vasodilation.

The consumption of garlic contributes to the maintenance of heart health and contributes to vascular health¹.

A clinical trial documented that aged garlic extract is effective in reducing both peripheral and central blood pressure, additionally improving arterial stiffness in middle-aged and older adults³.

Restoring elasticity to blood vessels is like greasing the main pipes of our body, reducing the workload of our heart.

Modulation of cholesterol and triglycerides

Lipid control is another factor of great concern from the age of 50 onwards. An unbalanced lipid profile favours the deposit of plaques in the arteries.

Garlic helps to maintain normal cholesterol levels and helps to maintain normal blood lipid levels¹.

Data reveals that the sustained consumption of this ingredient produces a significant reduction in total cholesterol levels, driven largely by the decrease in triglycerides⁴.

By helping to keep blood lipids at healthy levels, the deodorised extract acts as a shield that protects the continuous and clean blood flow, essential for the proper oxygenation of the brain and tissues.

Benefits for the respiratory system

While heart health grabs most of the headlines, lung function and the defences of our respiratory tract are equally critical for healthy ageing. Older or middle-aged adults often experience immunosenescence (the natural ageing of the immune system), making them more susceptible to long-lasting colds, congestion, and airway problems during the colder months.

Garlic helps maintain the healthy function of the respiratory system².

This is due to a dual action of its active metabolites:

On the one hand, after absorption, garlic compounds circulate through the bloodstream and are partially excreted via the pulmonary route, exerting a direct purifying and mucolytic effect on the lungs and bronchi. They help to thin accumulated mucus, facilitating expectoration and clearing the airways so you can breathe more freely.

On the other hand, it exerts an immunological support function. Research carried out on adults during the cold and flu season showed that those who consumed aged garlic extract presented a positive modulation in their immunity. Defence cells (such as NK cells and T lymphocytes) were more active, and although the frequency of colds may not completely disappear, a drastic reduction in symptom severity, sick days, and overall inflammation of the upper respiratory tract was observed⁵.

A protected respiratory system is vital for maintaining the energy needed to walk, do gentle exercise, and enjoy daily life without fatigue.

Side effects and contraindications of garlic

Deodorised garlic extract is exceptionally safe, very well tolerated by older people, and does not present the gastric irritation characteristic of fresh garlic. However, it should be consumed with common sense and respecting the indicated dosages.

Despite its safety profile, there are certain profiles who should avoid consuming concentrated garlic supplements or consult with their medical specialist before including them in their routine, such as those people who are under chronic pharmacological treatment with strong anticoagulant or antiplatelet medications, since garlic could enhance the drug's effect and alter coagulation times. For the same reason, intake should be suspended at least 14 days before undergoing any scheduled surgical procedure or intervention, including complex dental extractions. People with a diagnosed allergy to plants of the Liliaceae family should also avoid consuming it.

Swap raw garlic for deodorised garlic extract

Moving from raw garlic to deodorised extract represents a huge qualitative leap for adult health. It allows us to leave behind indigestion, heartburn, and the fear of social rejection due to bad breath, to focus on what truly matters: a sustained supply of active ingredients that pamper our arteries, help balance cholesterol, and strengthen our respiratory shield.