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Unfortunately, the methodology of many of the studies was flawed

Aged garlic, whole-pickled garlic, and black garlic use ethanol, acid, and low heat, respectively, sustained over long periods of time to transform garlic into a mellow extract with dramatically different smell and flavor as compared to raw garlic

PMID 20303587

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no proven investigation with skin biopsies can substantiate the claims

To restore antioxidant capacity, the reduced form of coenzyme Q 10 , ubiquinol (CoQ 10 H 2 ), regenerates -TOH by donating electrons, producing either the semiquinone radical (CoQ 10 H) or the fully oxidized form, ubiquinone (CoQ 10 )