Scientists at the University of Missouri School of Medicine have achieved a significant breakthrough in research on the neuroprotective properties of garlic.
According to data published in the authoritative scientific journal Scientific Reports, special garlic extract demonstrates the ability to clearly protect nerve cells from damage. Research shows that garlic that has undergone a long fermentation process for at least 20 months has the most valuable properties.
During the aging process, garlic produces unique allyl sulfide compounds, which become an effective remedy against oxidative stress, a major factor in brain cell damage in age-related neurodegenerative diseases. These compounds exhibit powerful antioxidant and anti-inflammatory properties, protecting neurons from the harmful effects of reactive oxygen species.
Experimental confirmation of the extract's effectiveness was obtained in a 40-week study on laboratory rats. Animals given aged garlic extract showed significant improvements in cognitive function compared to the control group. They showed better results on tests of learning and memory, reduced anxiety and increased exploratory activity.
Biochemical analysis confirmed improved neural connections in the hippocampus, a brain region important for memory formation. The obtained data open up prospects for the creation of new preventive agents against dementia and Alzheimer's disease based on aged garlic extracts.
