Aged garlic extract appears to reduce inflammatory markers in gingivitis

In March 2020 researchers from Japan published the results of their study to assess the effect of an aged garlic extract in inflammatory markers in gingivitis. It is known that an aged garlic extract contains amino acids, such as S-allylcysteine, S-1-propenylcysteine and S-allylmercaptocysteine which have been shown to reduce hypertension, improve atherosclerosis and boost the immune system through their anti-inflammatory and antioxidant properties. Results showed that the three previously mentioned amino acids were able to reduce inflammation found in gingival cells.

Ohtani M, Nishimura T. Sulfur-containing amino acids in aged garlic extract inhibit inflammation in human gingival epithelial cells by suppressing intercellular adhesion molecule-1 expression and IL-6 secretion. Biomed Rep. 2020 Mar;12(3):99-108

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