Kyolic Frequently Asked Questions

Kyolic® odourless Aged Garlic Extract is truly the only odourless garlic supplement. The exclusive aging process eliminates garlic odour and harsh side effects. Moreover, Kyolic® contains various antioxidant properties and is the only antioxidant garlic supplement available. Kyolic is also standardized with SAC (S-Allyl Cysteine), a beneficial water-soluble sulphur containing compound which is characteristic of Aged Garlic Extract.

Kyolic® maintains all the healthful benefits and nutritional value of the whole, raw, organic garlic from which it is made, but is not irritating to the digestive tract tissues, avoiding the stomach upset, gas and diarrhea that may accompany non-Kyolic garlic consumption.

For years, allicin has been deemed as the compound responsible for the benefits of garlic. It has shown an ability to kill bacteria and fungus in test tubes and topically crushed raw garlic has been used in wars to fight infections. However, no clinical trials have been performed with allicin and it has not become a commercial product, mainly because of its chemical instability but also because of its pungent odour and irritating nature. Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, combines with a compound called alliin in raw garlic and produces allicin. Because allicin is so unstable, once it is generated it readily changes into other compounds. Thus cooking, aging, crushing and otherwise processing garlic causes the allicin to be decomposed into other compounds. According to two studies of garlic preparations, allicin decreased to nondetectable amounts within one to six days (20-144 hours). This could explain why a study of various products on the market showed that they all contained an undetectable amount.

Since the development of Kyolic® more than four decades ago, Aged Garlic Extract has attracted the attention of the world’s most promising researchers. A wide range of research and clinical studies, confirming the superiority of Kyolic® over bargain brands, have been conducted by various research institutes worldwide. Over 100 studies on Aged Garlic Extract preparations have been presented at various symposiums, including the First world Congress on Garlic in 1990, Designer Food III Symposium, 1994, and published in various scientific journals. Kyolic® is also covered by more than a dozen patents and patents pending worldwide.

KYOLIC® may be ideal for nourishing the body and thereby may support the recommended therapy your health care provider advises. Some studies have suggested that Aged Garlic Extract and some of its constituents may reduce cholesterol, thin the blood, protect the body from oxidants, increase the activity of cells in the body which maintain general well-being during cold and flu season, protect the body from radiation exposure, destroy tumor cells (limited evidence in animal models only). Aged Garlic Extract may also increase the activity of enzymes in the liver which function to detoxify the body from heavy metals, chemicals and other toxins. KYOLIC® is not a magic bullet, will not work equally for everyone, and should be taken in conjunction with, not in place of sound therapy recommended by your health care professional.

Nutritional support for:

Those with elevated cholesterol levels.
Those with highly stressful lifestyles.
Those who desire possible nutritional protection from heavy metals and chemicals.
Those who desire to minimize the effects of radiation and chemical exposure.
Those who desire to maintain a healthy intestinal tract.
Those who desire additional nutritional support during cancer therapy.

Several double-blind, placebo-controlled studies have shown that Kyolic® may lower blood cholesterol in human subjects 1,2,3.
Some preclinical4 and human studies2 have suggested that garlic may assist in reducing blood pressure and we have received some testimonials from consumers of this effect.
First of all, it is important to understand that whenever garlic is processed in any way, whether cooked, crushed, pickled or aged, as our product is, the chemistry changes. For that reason, one form of garlic cannot be compared to or considered equal to another form. If you look at active ingredients, 1 gram of raw garlic contains only 50 mcg of S-allyl cysteine (SAC), but 1 gram of KYOLIC® Aged Garlic Extract™ contains 1,000 mcg of SAC. Thus, it takes 20 grams of raw garlic to be equivalent to 1 gram of Aged Garlic Extract on the basis of SAC. If you look at SAMC, fructosyl arginine, carbolines, you can’t compare them because raw garlic does not have any of these beneficial compounds. Though it is not exactly the same as raw garlic, it has still demonstrated the benefits of garlic without the undesirable effects such as odor problems or stomach disorders often associated with the ingestion of raw garlic. So, KYOLIC® may be more beneficial, gentler and more desirable for supplementation purposes than raw garlic or other garlic product.
During the aging process which KYOLIC® undergoes, bioconversion of odourous, harsh and irritating compounds in raw garlic yields non-odourous, stable, safe and effective compounds, to which many of the benefits of garlic have been attributed. There are more than 200 different compounds in garlic. Many of these compounds (such as fructanes, saponins, a protein fraction, etc.) naturally have no odour. Aged Garlic Extract has numerous non-odourous compounds. More than 100 scientific studies have confirmed the effectiveness of Aged Garlic Extract and its constituents, demonstrating nutritional support for the cardiovascular system, cancer prevention, detoxification, etc. According to the “First World Congress on the Health Significance of Garlic and Garlic Constituents” held in August 1990 in Washington, D.C. where 14 studies done on Aged Garlic Extract were presented:

“…untrue is the myth that if garlic or a garlic product does not have garlic odour it does not provide benefits. A major part of the data on the benefits of garlic is derived from studies of cooked garlic, pickled garlic, aged garlic, and aged garlic extract. All of them have little typical garlic odour.”

KYOLIC® is composed of numerous sulfur containing compounds. No sulfur is added to any of our products. The sulfur naturally found in KYOLIC® is derived directly from the aging of raw garlic. Therefore, unless one is specifically allergic to the sulfur compounds in garlic, the sulfur compounds should not be a problem for most people.
Sulfa drugs have very distinct chemistry. Those who are allergic to sulfa drugs can usually tolerate foods (such as broccoli, garlic, and onions) which contain sulfur. Usually, specific sulfur compounds cause sensitivities, not sulfur itself.

Sulfur is found in all body tissues. It is a constituent of one of the essential amino acids that the body requires to manufacture proteins for various uses. The average man is made up of 140 grams of sulfur from sulfur containing compounds.

The capsules themselves have sulfate in them. Therefore, if one is allergic to sulfate, he or she may prefer the liquid or tablet formulas. In any case, one should start out very small to assure no personal sensitivities before taking larger doses of any product.

The garlic supplements available on the market can be placed into the following four categories:
1) Garlic oil
2) Garlic powder
3) Garlic oil macerates
4) Aged garlic extract

• Made by distilling crushed garlic; the resulting condensed oils are then mixed with vegetable oil and packaged in soft gel capsules.
• Contains only a minimal amount of garlic essential oil due to its high cost and pungency, the rest being approximately 99% vegetable oil.
• Contains only the oil-soluble compounds found in garlic which are the most potent sources of garlic odor.
• Lacks beneficial water-soluble compounds.

• Dehydrated and pulverized garlic.
• Typically tableted or encapsulated with parsley, mint or citrus or sugar-coated to decrease odor.
• Chemically very similar to common, inexpensive garlic flavoring/spice powders/condiments.
• Allicin content is often emphasized in these products, however various garlic products tested contained no allicin due to the instability of allicin.
• Some claim to have “allicin potential, however, simulated digestive conditions significantly reduce allicin production and absorption of allicin into the body has not been proven.
• If high heat is used in the process of making these powders, most of the beneficial compounds and natural enzymes in garlic are destroyed.

• Designed originally for use as a condiment.
• Consists of garlic cloves or garlic powder mixed into vegetable oil and then encapsulated.
• Contains odorous oil-soluble compounds as well as small amounts of water soluble compounds.
• Typically poorly standardized for ingredients.

• Made from organically grown garlic which is crushed and then naturally cold-aged for up to 20 months converting harsh, odorous and irritating compounds into compounds which are safe, stable and odorless.
• Kyolic is gentler on the intestinal tract than other forms of garlic and its constituents may even enhance the growth of beneficial bacteria.
• Standardized for s-allyl cysteine which is stable, odorless, safe, and has been proven to be absorbed and utilized by the body (s-allyl cysteine has demonstrated various benefits in studies such as reducing cholesterol synthesis in liver cells, enhancing the activity of cells in the body which fight infections, and reducing the growth of tumors in animals)
• More than four decades of usage in both japan and the united states.
• Boasts of more than 100 studies published in scientific journals confirming the safety and effectiveness of both it and the ingredients it contains.
• Does not have the offensive aroma of raw garlic or other forms of garlic. It is known as the “sociable garlic”.
• Kyolic’s garlic is all natural and is organically grown without pesticides or herbicides

We recommend that everyone who takes our products at least begin with the suggested intake. Then, depending on one’s individual needs and/or practitioner’s advice, intakes can be gradually increased.

Powder: In one study, as much as 7,200 mg of Aged Garlic Extract Powder was consumed for a six-month period without any noted adverse side effects. However, the label’s suggested intake (600-1400mg/day) is usually appropriate for most instances. As little as 1800 mg has been shown to provide nutritional support for the immune system. Continuous intake of normal doses (600-1800 mg) may provide nutritional support as well.

Liquid: As far as the liquid formula goes, the most taken in preliminary studies was 10mls (roughly 2tsp). Two (2) to four (4) ml (approximately 1/2-1 tsp.) was the amount taken in most of the studies done on the liquid. Our suggested daily intake is 1/4 to 1/2 tsp. taken twice daily with meals.

We do recommend continuous daily intakes over sporadic intakes, though, as some of the natural compounds in garlic only stay in the body for short periods of time.

Our garlic is grown under strictly controlled organic conditions on Wakunaga farms, located in California, USA. The garlic is cultivated completely without herbicides or pesticides of any kind and is harvested at full maturity. Exacting quality control begins there as raw garlic is tested for conformity to preset standards and specifications. Only raw garlic of the finest quality is used and more than 250 quality control checks must be passed before KYOLIC® is made available to the consumer.
KYOLIC® Aged Garlic Extract™ complies with the California Organic Foods Act of 1990.

KYOLIC® has been available to the general public for more than four decades and there have been no indications of any serious adverse side effects. As much as 7200 mg of KYOLIC® Aged Garlic Extract™ Powder has been consumed for a six-month period of time in a clinical study6 without any noted side effects. (The subjects in the clinical study were being assessed by health care professionals so we do not advocate such high levels unless one is being overseen. Larger dosages are not recommended for the formulas which contain vitamins and minerals, esp. Formula 105, 106). On rare occasions, some people have experienced minor heart burn, stomach discomfort or flatulence from the Aged Garlic Extract (tablets or caplets). However, the capsule formulas seem to be very well tolerated.

As with all supplements, one should always contact their physician before taking to ensure there is no possible interaction with other medications.

Due to the stability of the ingredients in Kyolic®, it has quite a long shelf life of four (4) Years. A coding system for expiration dates is used on all of our products, though many have the actual date as well. The first digit on the four (4) digit code is the year each product was formulated, the second letter is the month it was formulated, where A=January, B=February, C=March etc. -skipping “I” and “L” (because they appear similar), and the last two digits represent the batch number (just for our records). Please see the following example:

Lot no. 3D75: “3” = 1993; “D” = April; “75” = Batch Number; ergo April 1993 was the date of production and most products should be good for at least three years beyond that date, which would be April 1996+.

Allicin is a highly unstable, odorous compound generated when fresh raw garlic is crushed.6 An enzyme, alliinase, combines with a compound called alliin in the raw garlic to generate allicin.6 Topically, allicin has been shown to kill bacteria and a whole array of organisms, however, in living bodies it changes into other compounds quickly and loses much of its anti-microbial activity. It receives most of the attention in regards to garlic chemistry due to its characteristic odor, though there are more than 70 different sulfur containing compounds in garlic which may have therapeutic value, not to mention the various non-sulfur compounds in garlic, such as saponins and fructanes, which are often neglected.

No. Because of its irritating and pungent nature, we have aged our garlic to convert allicin into more stable, odorless and beneficial compounds. Collectively, more than 200 compounds have been discovered in garlic. Many of them are odorless and have demonstrated benefits. Most cultures consume garlic either cooked or aged. These forms possess no allicin and yet have demonstrated benefits for centuries. Allicin doesn’t appear to be necessary and more than 100 studies have confirmed the benefits and safety of our Aged Garlic Extract preparations which are free of allicin.

Because allicin is so unstable, when garlic is cooked, processed in any way, tableted and/or aged the allicin is decomposed into other compounds. (What compounds it turns into depend upon the processing procedure applied to the garlic). According to one study, all allicin disappeared within only 20 hours (less than one day) at room temperature.8 Another study showed that all allicin disappeared from the garlic preparation within only six (6) days.9 This could explain why eight (8) of the top garlic products on the market were actually found to contain no allicin. 10

Though garlic products do not appear to contain a significant amount of allicin, some products contain both a compound (alliin) and an enzyme (alliinase) which can generate allicin when added to water, so-called “allicin potential” or “allicin yield.” However, this may be of questionable value for the following reasons:

1. Realistic conditions such as exposure to stomach acid and intestinal fluids as would occur when one consumes a garlic product interfere with the production of allicin, significantly decreasing the amount that can be produced.11,12
2. No clinical studies have been conducted using allicin alone.
3. Allicin is not bioavailable. No allicin was detected in the urine or blood up to 24 hours following the consumption of approximately 90,000 mcg derived from 25 g of crushed raw garlic cloves.13

Allicin is a highly unstable, harsh, and odorous compound generated from fresh raw garlic. An enzyme, alliinase, combines with a compound called alliin in the raw garlic to generate allicin when the raw garlic is crushed. However, because allicin is so unstable, when garlic is cooked, processed in any way, tableted and/or aged as our product is, the allicin is decomposed into other compounds. From various studies, it is apparent that neither odor nor allicin is necessary to obtain the benefits of garlic. Further, absorption of allicin by the body has not been proven.

KYOLIC® Aged Garlic Extract™, as the name implies, is cold-aged for up to 20 months. Therefore, it does not contain allicin. KYOLIC’s aging process was uniquely designed to naturally convert harsh substances in raw garlic, such as allicin, into a cascade of gentle but beneficial, odorless compounds. Even though KYOLIC contains no allicin, many of its beneficial effects have been confirmed by peer-reviewed scientific journal.

1. Lau, B.H.S., Lam, F. and Wang-Cheng, R. 1987. Effects of an odor-modified garlic preparation on blood lipids. Nutr. Res. 7: 139-149.

2. Steiner, M., Kham, A.H., Holbert, D., Lin, R.I.S. 1996. A double-blind crossover study in moderately hypercholesteremic men that compared the effect of aged garlic extract and placebo administration on blood lipids. Am. J. Clin. Nutr. 64: 866-870.

3. Yeh, Y.Y., Lin, R.I.S and Yeh, S.H. 1995. Cholesterol lowering effects of aged garlic extract supplementation on free-living hypocholesterolemic men consuming habitual diets. J. Am. Coll. Nutr. 14(5):545. (abs. #83).

4. Nagai, K. and Matsunaka, J. Effects of Aged Garlic Extract on Blood Pressure in Rats. Yakuri To Chityo (Japanese Pharmacology and Therapeutics) 3:255-260, 1975.

5. Steiner, M., Kham, A.H., Holbert, D., Lin, R.I.S. 1996. A double-blind crossover study in moderately hypercholesteremic men that compared the effect of aged garlic extract and placebo administration on blood lipids. Am. J. Clin. Nutr. 64: 866-870.

6. Cavallito, C.J. and Bailey J.H. Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action. J. American Chem. Soc. 66:1950, 1944.

7. Block, E. The organosulfur chemistry of the genus allium implications for the organic chemistry of sulfur. Angew. Chem. Int. Ed. Engl. 31: 1135-1178, 1992.

8. Brodnitz, M.H. Pascale, J.V., and Derslice, L.V. Flavor Components of Garlic Extract. J. Agric. Food. Chem. 19(2):273-275, 1971.

9. Yu. T-H, and Wu, C-M. Stability of Allicin in Garlic Juice. Journal of Food Science 54(4): 977-981, 1989.

10. Freeman, F. and Kodera, Y. 1995. Garlic chemistry: stability of s-(2-propenyl)-2-propene-1-sulfinothioate (allicin) in blood, solvents, and simulated physiological fluids. J. Agric. Food Chem. 43: 2332-2338.

11. Freeman, F. and Kodera, Y. Garlic chemistry: stability of s-(2-propenyl)-2-propene-1-sulfinothioate (allicin) in blood, solvents, and simulated physiological fluids. J. Agric. Food Chem. 43: 2332-2338, 1995.

12. Lawson L.D. and Hughes B.G. Characterization of the Formation of Allicin and Other Thiosulfinates from Garlic. Planta Medica, 58: 345-350, 1992.

13. Lawson L,D., Ransom D.K. and Hughes B,G. lnhibition of Whole Blood Platelet-Aggregation by Compounds in Garlic Clove Extracts and Commercial Garlic Products, Thrombosis Research, 65: 141-156, 1992.