Spanish scientists demonstrate that the consumption of garlic-derived compounds reduces oxidative stress and improves cellular health in animal models.
Research led by the Spanish National Research Council (CSIC) has revealed that certain compounds present in garlic have a significant capacity to extend the lifespan of mice.
The study, specifically developed by the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), sheds light on how garlic-derived or organosulfur compounds act as potent protective agents against premature aging and biological deterioration.
The scientific team focused their analysis on allicin and its derivatives, substances released when garlic is processed or crushed. The results indicate that controlled administration of these components not only increased the average survival of the specimens but also optimized critical health markers.
According to experts, the key mechanism lies in the ability of these compounds to mitigate damage caused by free radicals, strengthening the body’s natural antioxidant defenses.
Beyond merely extending the lifespan, the study highlights a substantial improvement in the quality of life of the treated mice.
A reduction in levels of systemic inflammation and a better metabolic response were observed. These findings suggest that compounds present in garlic could function as effective nutraceutical supplements to combat age-related diseases, although the researchers emphasize the need for clinical trials to validate these effects in humans.
This finding reinforces the importance of the Mediterranean diet and the role of functional foods in preventive medicine.
The work of the CSIC positions itself as a reference in the search for natural strategies to promote healthy aging, using common ingredients in gastronomy to open new avenues in biotechnology applied to health.
Finding in garlic derivatives
The development of therapies aimed at delaying or preventing the onset of chronic diseases associated with aging has become a “global priority“.
The ability of these compounds to modulate relevant aspects of these diseases encourages further research, concluded Martín Montalvo.
The risk of suffering from neurodegenerative, musculoskeletal, and metabolic diseases increases with age” as “more than half of older people do not have an optimal quality of life.
