Heart Disease Prevention - The Science of Garlic

[Guest guest]

Heart Disease Prevention - The Science of Garlic

By Decker Weiss: NMD, AACVPR

 

http://heartspring.net/heart_disease_prevention.html

 

http://www.enzy.com/abstracts/display.asp?id=1573

 

Today, garlic is one of the most researched plant medicines. By

1996, more than 1,800 scientific studies had investigated garlic's

medicinal properties.2 Through these studies, garlic has been

verified as an important natural supplement in the treatment of many

health problems.

 

Why is garlic so beneficial?

 

Garlic chemistry is very complex. It's rich in many active

components, including 75 different sulfur compounds. Allicin, the

substance that gives garlic its characteristic odor (and to those

who partake of its goodness —garlic breath) is the compound that's

most prized. Most garlic

producers strive to grow garlic plants with a high allicin yield.3

Without allicin, garlic might not have any benefit at all.

 

However, as important as allicin is to garlic growers and harvesters

alike, the concentration of allicin in an intact clove of garlic is

astonishingly small.

 

This is because allicin is protected in the clove by cell walls. It

is only after the cell walls are crushed or cut that

garlic cloves release their allicin.3

 

While allicin itself has beneficial health effects, its greatest

strength is in what it yields. Once allicin is released, many

compounds are formed.

 

These compounds are responsible for most of garlic's health

benefits. 4 Allicin itself is highly unstable. In fact, allicin

cannot be detected in the bloodstream or urine at any time after

eating garlic.5

 

Allicin is also destroyed by stomach acid. Many commercial garlic

products are enteric-coated. The tablets go through the stomach

intact without dissolving. This delivers the garlic tablet to the

small intestine, where the tablet dissolves and releases its

allicin. From the small intestine, allicin's many compounds are

formed and then enter the bloodstream. This form of supplementation

also avoids the development of garlic breath.5

 

Is it true that garlic is good for the heart?

Garlic has many beneficial properties that improve the health of the

heart and circulation.

 

These include:

antioxidant activity6

anti-clotting agent7,8

inhibition of atherosclerosis (hardening of the arteries)9

 

reducing " bad " cholesterol levels in the blood10

raising " good " cholesterol levels in the blood11

lowering blood pressure12,13

 

Recently, there have been some reports in the news that discount

garlic's ability to lower cholesterol.

Why is there such a difference in garlic research results?

Prior to 1995, studies consistently concluded garlic lowered

cholesterol levels. However, since 1995, many clinical trials have

concluded garlic has no effect in lowering cholesterol levels in the

blood. Researchers, concerned about these findings decided to

determine why this occurred.5

 

The researchers, under the direction of Dr. Larry D. Lawson,

examined the garlic supplements used in the studies that found no

beneficial effect. One such study published in The Journal of the

American Medical Association in 1998, concluded that garlic had no

effect on serum cholesterol.14

While allicin cannot be detected in blood or urine, it can be

detected in the breath. Using the exact products previously studied

(same lot numbers and year of manufacture), Dr. Lawson measured the

JAMA study's test product, a garlic oil. When Dr. Lawson tested

study subject's

breath after taking the garlic oil, minimal allicin was detected.

 

However, when Dr. Lawson encapsulated the same oil in gelatin

capsules and had study subjects swallow the capsules, the same oil

produced three times as much allicin.5

 

A recent meta-analysis (a large review study of several other

studies

with statistical analysis) of clinical trials concluded the use of

garlic to lower cholesterol was, at best, of questionable value.

Most of the studies published after 1995 that concluded garlic had

no effect on serum cholesterol used non-enteric-coated tablets.15

 

Dr. Lawson studied the tablets used in these trials and determined

the tablets dissolved in the stomach. The allicin was released too

early, was destroyed by stomach acid, and never reached the

bloodstream. 5

 

Dr. Lawson concluded the trials used poor-quality products. He

further concluded that when enteric coated tablets are manufactured

using garlic containing high allicin potential, serum cholesterol

lowering effect should be noted. He urged new clinical trials with

such supplements.5

There has also been some controversy comparing the effectiveness of

supplements made with fresh garlic and those made from aged garlic

extract. Is there any way to determine which type of garlic

supplement is the most effective?

 

Some manufacturers of garlic supplements believe allicin is not the

effective compound in garlic. These companies manufacture aged-

garlic extract (AGE) products. They have initiated, funded, and

conducted many studies regarding the safety of garlic juice, garlic

powder, and

enteric-coated garlic tablets. The studies have compared these

products to their AGE products. The studies frequently conclude

fresh garlic and enteric-coated garlic are harmful to stomach lining

and can cause ulcers.However, recently at the American Herbal

Products Association's

International Garlic Symposium, several noted garlic researchers and

experts disagreed with these findings.

During a roundtable discussion, the consensus determined there have

been no successful independent replications of the AGE studies.

 

Furthermore, the roundtable concluded that several ethnic groups

consume large amounts of raw garlic every day without any associated

ill effects. There has never been a clinically noted association of

garlic

consumption and ulcer formation. And, finally, the scientists

questioned the validity of the study results due to sponsor-

associated bias.18

 

What evidence is there for the anticancer benefits of garlic?

Much research has examined garlic's role in the inhibition and

prevention of various types of cancer. Some of these studies have

evolved from the observations that certain ethnic groups who eat a

lot

of garlic in their diet have a low incidence of certain types of

cancers.19

 

In a recent meta-analysis, the authors concluded garlic was

especially

effective in preventing stomach and colon cancers.20-22

 

Are there any other scientifically documented health benefits to

garlic?

 

 

Garlic is a powerful detoxifying agent that can protect against

various liver toxins. In an experimental study, garlic protected

against acetaminophen (Tylenol®)-induced liver toxicity.23 This

means that individuals who are taking Tylenol® may find garlic is

beneficial. Garlic can also kill harmful bacteria, fungi, and

viruses.24-26

 

Is there a recommended daily dosage for allicin?

 

Based on a great deal of clinical research, a medically validated

commercial garlic product should provide a daily dose of a total

allicin

potential of 4,000 micrograms (mcg). This dosage equates to roughly

one

to four cloves of fresh garlic.19 Be sure to read labels; demand

products that deliver a guaranteed yield of allicin and are

enteric-coated to prevent premature release in the stomach.

 

Conclusion

Garlic is indeed a unique plant. It has a long and colorful history

as both food and medicine, and is highly valued as both. Scientific

study has provided understanding of the many benefits of garlic as a

supplement. And, most importantly, many loyal enthusiasts worldwide

attest to healthier hearts and improved lives simply from using

garlic

supplements.

 

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References

1. Riddle JM. Garlic's history as a medicine. Presentation at the

American Herbal Products Association International Garlic Symposium.

July 31, 2001.

 

2. Garlic. In: Blumenthal M, ed. Herbal Medicine: Expanded

Commission E

Monographs. Austin, Tex: American Botanical Council; 2000:139-148.

 

3. Ellmore GS, Milano E, Feldberg RS. Navigating the clove: mapping

bioactive compounds in garlic (Allium sativum). Presentation at the

American Herbal Products Association International Garlic Symposium.

July 31, 2001.

 

4. Robbers JE, Tyler VE. Garlic. In: Tyler's Herbs of Choice. New

York,

NY: The Haworth Herbal Press; 1999:132-137

 

5. Lawson LD, Wang ZJ, Papadimitrou D. Allicin release under

simulated

gastrointestinal condition for garlic powder tablets employed in

clinical trials on serum cholesterol. Planta Med. 2001;67:13-18.

 

6. Ho SE, Ide N, Lau BH. S-allyl cysteine reduces oxidant load in

cells

involved in the atherogenic process. Phytomedicine. 2001;8:39-46.

 

7. Ali M, Thomson M. Consumption of a garlic clove a day could be

beneficial in preventing thrombosis. Prostaglandins Leukot Essent

Fatty

Acids. 1995;53:211-212.

 

8. Gadkari JV, Joshi VD. Effect of ingestion of raw garlic on serum

cholesterol level, clotting time and fibrinolytic activity in normal

subjects. J Postgrad Med. 1991;37:128-131.

 

9. Orekhov AN, Grunwald J. Effects of garlic on atherosclerosis.

Nutrition. 1997;13:656-663.

 

10. Silagy C, Neil garlic as a lipid lowering agent—a meta-analysis.

J R

Coll Physicians Lond. 1994;28:39-45.

 

11. Morcos NC. Modulation of lipid profile by fish oil and garlic

combination. J Natl Med Assoc. 1997;89:673-678.

 

12. Al-Qattan KK, Khan I, Alnaqeeg MA, Ali M. Thromboxane-B2,

prostaglandin-E2 and hypertension in the rat 2-kidney 1-clip model:

a

possible mechanism of the garlic induced hypotension. Prostaglandins

Leukot Essent Fatty Acids. 2001;64:5-10.

 

13. Qidwai W, Qureshi R, Hasan SN, Azam SL. Effect of dietary garlic

(Allium Sativum) on the blood pressure in humans-a pilot study. J

Pak

Med Assoc. 2000;50:204-207.

 

14. Berthold HK, Sudhop T, von Bergmann K. Effect of a garlic oil

preparation on serum lipoproteins and cholesterol metabolism: a

randomized controlled trial. JAM 1998;279:1900-1902.

 

15. Stevinson C, Pittler MH, Ernst E. Garlic for treating

hypercholesteremia: a meta-analysis of randomized clinical trials.

Ann

Intern Med. 2000;133:420-429.

 

16. Sumiyoshi H. New pharmacological activities of garlic and its

constituents. Nippon Yakurigaku Zasshi. 1997;1:93-97.

 

17. Kasuga S, Uda N, Kyo E, Ushijima M, Morihara N, Itakura Y.

Pharmacologic activities of aged garlic extract in comparison with

other

garlic preparations. J Nutr. 2001;131:1080-1084.

 

18. Amagase H, Block E, Bordia A, Lawson LD. The controversial

issues

surrounding allicin versus non-allicin containing products.

Presentation

at the American Herbal Products Association International Garlic

Symposium. Aug. 1, 2001.

 

19. Reuter HD, Koch HP, Lawson LD. Anticancer effects. In: Koch HP,

Lawson LD. Garlic: The Science and Therapeutic Application of Allium

sativum and Related Species. Baltimore, Md: Williams & Wilkins;

1998:176-187.

 

20. Fleischauer AT, Arab L. Garlic and cancer: a critical review of

the

epidemiologic literature. J Nutr. 2001; 131:1032S-1041S.

 

21. Knowles LM, Milner J Possible mechanism by which allyl sulfides

suppress neoplastic cell proliferation. J Nutr. 2001;131:1061S-

1066S.

 

22. Lamm DL, Riggs DR. Enhanced immunocompetence by garlic: role in

bladder cancer and other malignancies. J Nutr. 2001;131:1067S-1070S.

 

23. Hu JJ, Yoo JS, Lin M, Wang EJ, Yang CS. Protective effects of

diallyl sulfide on acetaminophen-induced toxicities. Food Chem

Toxicol.

1996;34:963-969.

 

24. Guo NL, Lu DP, Woods GL, et al. Demonstration of the anti-viral

activity of garlic extract against human cytomegalovirus in vitro.

Chin

Med J (Engl). 1993;106:93-96.

 

25. O'Gara EA, Hill DJ, Maslin DJ. Activities of garlic oil, garlic

powder, and their diallyl constituents against Helicobacter pylori.

Appl

Environ Microbiol. 2000;66:2269-2273.

 

26. Ledezma E, Marcano K, Jorquera A, et al. Efficacy of ajone in

the

treatment of tinea pedis: a double blind and comparative study with

terbinafine. J Am Acad Dermatol. 2000;43:829-832

 

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Garlic: For Maximum Benefit, Choose the Right Product!

 

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Introduction

Garlic has been used throughout history virtually all over the world

as

a medicine. Its usage predates written history. Sanskrit records

document the use of garlic remedies approximately 5,000 years ago,

while

the Chinese have been using it for at least 3,000 years. The Codex

Ebers, an Egyptian medical papyrus dating to about 1,550 B.C.,

mentions

garlic as an effective remedy for a variety of ailments, including

high

blood pressure, headache, bites, worms, and tumors. Hippocrates,

Aristotle and Pliny cited numerous therapeutic uses for garlic.

Stories,

verse and folklore (such as its alleged ability to ward off

vampires)

also give historical documentation to garlic's healing power. Sir

John

Harrington in The Englishman's Doctor, written in 1609, summarized

garlic's virtues and faults:

 

Garlic then have power to save from death

Bear with it though it maketh unsavory breath, And scorn not garlic

like

some that think It only maketh men wink and drink and stink.

Another favorite saying about garlic is " Eat garlic and gain your

health, but lose your friends. " Fortunately, there are now

commercial

preparations that provide all of the health benefits of garlic

without

the social consequences.

 

What are the scientifically confirmed effects of garlic?

 

Garlic has a wide range of well-documented effects including helping

to

fight infection and boost immune function; preventing cancer

prevention;

and the cardiovascular benefits of lowering cholesterol and blood

pressure. All of these beneficial effects of garlic are attributed

to

its sulfur-containing compounds: allicin, diallyl disulfide, diallyl

trisulfide, and others. Allicin is mainly responsible for the

pungent

odor of garlic. It is formed by the action of the enzyme alliinase

on

the compound alliin. The enzyme is activated by heat, oxygen, or

water.

This fact accounts for the fact that cooked garlic as well as " aged

garlic preparations " and garlic oil products produce neither as

strong

an odor as raw garlic nor nearly as powerful medicinal effects. 1

 

Do " odor controlled " or " odorless " garlic products contain allicin?

Some do and some do not. Since allicin is the component in garlic

that

is responsible for its easily identifiable odor, some manufacturers

have

developed highly sophisticated methods in an effort to provide the

full

benefits of garlic - they provide " odorless " garlic products

concentrated for alliin because alliin is relatively " odorless "

until it

is converted to allicin in the body. Products concentrated for

alliin

and other sulfur components provide all of the benefits of fresh

garlic

if they are manufactured properly, but are more " socially

acceptable. "

 

Because alliin and alliinase are very stable when garlic is properly

processed, there is a method to insure that the allicin is not

produced

until the garlic powder mixes with the fluids of the intestinal

tract.

This method is coating the specially prepared garlic in such a

manner so

that the tablet does not break down until after it has passed

through

the stomach. This method is referred to as " enteric-coating. "

 

If a non-enteric coated garlic preparation is used, the stomach acid

will destroy the majority of the formed allicin. So, these

preparations

are not likely to produce as good of results as a high quality,

enteric

coated product. The same can be said for aged garlic and garlic oil

products as these forms of garlic contain absolutely no allicin or

allicin degradation products.

 

What should I look for in a garlic supplement?

There are a couple of vital considerations when choosing a garlic

product. First of all, it is important to make sure that the product

provides a sufficient level of allicin. Since allicin is not

actually in

the product at any significant levels, manufacturers often refer to

the

allicin potential or allicin yield. These terms signify the amount

of

allicin produced when allinase is activated in the garlic tablet or

powder.

 

The next issue is not so simple to tell from a label. It involves

the

quality and character of the enteric coating of the tablet. In order

for

the allicin to be liberated within the intestinal tract, the tablet

must

not only be resistant to the stomach's acid, it must disintegrate

rapidly when it reaches the small intestine. According to research

conducted by the renowned garlic expert, Dr. Larry D. Lawson, when

24

brands of enteric-coated garlic were analyzed for tablet dissolution

using an approved method (USP dissolution method 724A) only one

brand

released the amount of allicin claimed on the label.2 The second

best

brand released only 44% of label claim and 75% of the brands

released

less than 10% of label claim. Failure to deliver an effective dosage

of

allicin will most assuredly lead to failure to lower cholesterol or

blood pressure.

 

Why did so many garlic products fail to deliver allicin?

Dr. Lawson discovered that there were basically two major problems.

First of all, many of the garlic products contained little allinase

activity. There was plenty of alliin, but since the activity of

allinase

was low the level of allicin formed was also low. Next, Dr. Lawson

found

that many of the tablets contained excipients (e.g., binders and

fillers) that actually inhibit allinase activity. The allinase

activity

in 63% of the brands was less than 10% of expected activity. The

inability to release an effective dose of allicin would explain why

so

many of the studies with garlic supplements fail to show benefit in

lowering cholesterol or blood pressure.3 For example, studies done

with

one particular garlic supplement prior to 1993 were mostly positive.

In

fact, the results from these positive studies were the main reason

garlic supplements have been allowed in German and in the U.S. to

refer

to cholesterol lowering activity. However, studies published since

1995

have failed to show a consistent effect in lowering cholesterol. 4

 

While the authors of the negative studies on garlic have felt that

the

underlying reason for the results was a better-designed study, a

more

likely explanation is that they are due to a poorer quality tablet.

Specifically, research conducted by Dr. Lawson has shown that

tablets

manufactured before 1993 were twice as resistant to disintegration

in

acid as tablets manufactured after 1993 and that the older tablets

released three times the amount of allicin as the more recently

manufactured tablets.3 Examination of the package labels shows

several

changes in tablet excipients between the pre- and post 1993 tablets.

Again, these excipients are believed to block allinase activity.

 

Can garlic really lower blood pressure and cholesterol levels?

 

Yes, but there are some important caveats as mentioned above. The

studies showing a positive effect of garlic and garlic preparations

are

those that deliver a sufficient dosage of allicin. The negative

studies

do not. In the positive double-blind studies in patients with

initial

cholesterol levels greater than 200 mg/dl, supplementation with

garlic

preparations providing a daily dose of at least 10 mg alliin or a

total

allicin potential of 4,000 mcg total serum cholesterol levels

dropped by

about 10% to 12%, LDL cholesterol decreased by about 15%, HDL

cholesterol levels usually increased by about 10%, and triglyceride

levels dropped by 15%.4-9 Blood pressure readings also dropped with

typical reductions of 11 mm Hg for the systolic and 5.0 in the

diastolic

within a one to three month period. 10,11

 

What About Aged Garlic?

Since aged garlic does not contain allicin, it does not produce any

significant benefits on either blood pressure or cholesterol

levels.12

It may provide some other benefits on the cardiovascular system, but

the

significance of these effects has not been fully evaluated.

 

What brand do you recommend?

Based upon Dr. Lawson's new research as well as the research

conducted

by Natural Factors, I am now endorsing Garlic Factors. I feel that

it

gives a person the best chance of getting all the benefits of fresh

garlic minus the odor.

 

How much garlic do I need?

Based on the results of the positive clinical trials, the dosage of

a

commercial garlic product should provide a daily dose of at least 10

mg

alliin or a total allicin potential of 4,000 mcg. This dosage

equates to

roughly one to four cloves of fresh garlic. Each tablet of Garlic

Factors provides 8,250 mcg of allicin - making it the highest

potency

garlic product on the market. But, the real advantage of Garlic

Factors

is the fact that it is manufactured by Natural Factors - the experts

in

effective natural products. As a result, you are assured that Garlic

Factors has been designed to produce results.

 

Is garlic safe?

Garlic preparations taken orally, even " odorless " products, can

produce

a garlic odor on the breath and through the skin. Gastrointestinal

irritation and nausea are the most frequent side effects. Beware of

the

propaganda on the dangers of allicin. I do not argue that acute and

prolonged feeding of large amounts of raw garlic to rats results in

anemia, weight loss and failure to grow, and even death.13,14

However,

the dosages of fresh garlic used in these studies to produce these

toxic

effects were incredibly high, e.g., 500 mg of fresh garlic per 100 g

of

body weight.

 

Does garlic interact with any drugs?

Theoretically, garlic preparations may potentiate the effects of the

blood thinning drug Coumadin® (warfarin) as well as enhance the

antiplatelet effects of drugs like aspirin and Ticlid®

(ticlopidine). If

you are taking these drugs, please consult a physician before taking

a

garlic product. Garlic may also increase the effectiveness of drugs

that

lower blood sugar levels in the treatment of non-insulin dependent

diabetes (type 2 diabetes) such as glyburide (Diabeta, Micronase).

Consult a physician to discuss proper monitoring of blood sugar

levels

before taking a garlic product.

 

References:

 

Koch H and Lawson L (eds.): Garlic: The Science and Therapeutic

Application of Allium Sativum L and Related Species, 2nd Edition.

Williams & Wilkins, Baltimore, MD, 1996.

Lawson LD and Wang ZJ. Tablet quality: A major problem in clinical

trials with garlic supplements. Forsch Kmplmentaermed 7:45, 2000.

Lawson LD, Wang ZJ and Papdimitrou D. Allicin release under

simulated

gastrointestinal conditions from garlic powder tablets employed in

clinical trials on serum cholesterol. Planta Medica 2001;67:13-18.

Stevinson C, Pittler MH and Erst E. Garlic for treating

hypercholesterolemia: A meta-analysis of randomized clinical trials.

Ann

Intern Med 133:420-9, 2000.

Kleijnen J, et al.: Garlic, onions and cardiovascular risk factors:

A

review of the evidence from human experiments with emphasis on

commercially available preparations. Br J Clin Pharmacol 28:535-44,

1989.

Warshafsky S, Kamer RS and Sivak SL: Effect of garlic on total serum

cholesterol. Ann Intern Med 119:599-605, 1993.

Jain AK, et al.: Can garlic reduce levels of serum lipids? A

controlled

clinical study. Am J Med 94:632-5, 1993.

Rotzch W, et al.: Postprandial lipaemia under treatment with Allium

sativum. Controlled double-blind study in healthy volunteers with

reduced HDL2- cholesterol levels. Arzneim Forsch 42:1223-7, 1992.

Mader FH: Treatment of hyperlipidemia with garlic-powder tablets.

Arzneim Forsch 40:1111-6, 1990.

Silagy CA and Neil HA: A meta-analysis of the effect of garlic on

blood

pressure. J Hypertens 12:463-8, 1994.

Reuter HD: Allium sativum and Allium ursinum: Part 2. Pharmacology

and

medicinal application. Phytomed 2:73-91, 1995.

Steiner M, et al.: A double-blind crossover study in moderately

hypercholesterolemic men that compared the effect of aged garlic

extract

and placebo administration on blood lipids. Am J Clin Nutr 64:866-

70,

1996.

Nakagawa S, et al.: Effect of raw and extracted-aged garlic juice on

growth of young rats and their organs after perioral administration.

J

Toxicol Sci 5:91-112, 1980.

Joseph PK, Rao KR and Sundaresh CS. Toxic effects of garlic extract

and

garlic oil in rats. Indian J Exp Biol 27:977-9, 1989.

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GARLIC

BETTER THAN STATIN DRUGS FOR PREVENTING HEART ATTACKS

 

--------------------------------

 

by Alan Tillotson, Ph.D., AHG

 

Recent TV ads from major cholesterol-lowering drugs like Lipitor

flash

language stating that the medicines do not prevent heart attacks or

heart disease.

 

In comparison, the below scientific reports deal with the much more

important purpose of lowering cholesterol - to prevent vessel

clogging,

how garlic effects can be made stronger with fish oils, and finally

estimates on the core issue of garlic's effectiveness in preventing

real

heart attacks.

 

The antiatherosclerotic effect of Allium sativum.Koscielny J,

Klussendorf D, Latza R, Schmitt R, Radtke H, Siegel G,

Kiesewetter H. Atherosclerosis 1999 May;144(1):237-49

 

In a randomized, double-blind, placebo-controlled clinical trial,

the

plaque volumes in both carotid and femoral arteries of 152

probationers

were determined by B-mode ultrasound.

 

Continuous intake of high-dose garlic powder dragees reduced

significantly the increase in arteriosclerotic plaque volume by 5-

18% or

even effected a slight regression within the observational period of

48

months.

 

Also the age-dependent representation of the plaque volume shows an

increase between 50 and 80 years that is diminished under garlic

treatment by 6-13% related to 4 years. It seems even more important

that

with garlic application the plaque volume in the whole collective

remained practically constant within the age-span of 50-80 years.

These

results substantiated that not only a preventive but possibly also a

curative role in arteriosclerosis therapy (plaque regression) may be

ascribed to garlic remedies.

 

Publication Types:

* Clinical Trial

* Randomized Controlled Trial

J Natl Med Assoc 1997 Oct;89(10):673-8

 

Modulation of lipid profile by fish oil and garlic combination.

 

Morcos NC. Division of Cardiology, University of California, Irvine

92717, USA. Fish consumption has been shown to influence

epidemiology of

heart disease, and garlic has been shown to influence triglyceride

levels. This study was undertaken to evaluate the effect of fish oil

and

garlic combinations as a dietary supplement on the lipid

subfractions.

Forty consecutive subjects with lipid profile abnormalities were

enrolled in a single-blind, placebo-controlled crossover study. Each

subject received placebo for 1 month and fish oil (1800 mg of

eicosapentanoic acid [EPA] + 1200 mg of docosahexanoic acid) with

garlic

powder (1200 mg) capsules daily for 1 month.

 

Lipid fractionation was performed prior to study initiation, after

the

placebo period, and after the intervention period. Subjects all had

cholesterol levels > 200. Subjects were instructed to maintain their

usual diets.

 

Supplementation for 1 month resulted in an 11% decrease in

cholesterol,

a 34% decrease in triglyceride, and a 10% decrease in low-density

lipoprotein (LDL) levels, as well as a 19% decrease in

cholesterol/high-density lipoprotein (HDL) risk.

Although not significant, there was a trend toward increase in HDL.

There was no significant placebo effect. These results suggest that

in

addition to the known anticoagulant and antioxidant properties of

both

fish oil and garlic, the combination causes favorable shifts in the

lipid subfractions within 1 month. Triglycerides are affected to the

largest extent. The cholesterol lowering and improvement in

lipid/HDL

risk ratios suggests that these combinations may have

antiatherosclerotic properties and may protect against the

development

of coronary artery disease.

 

Publication Types:

* Clinical Trial

* Randomized Controlled Trial

 

Wien Med Wochenschr 1999;149(8-10):217-24 [Pleiotropic effects of

garlic] [Article in German] Siegel G, Walter A, Engel S, Walper A,

Michel F. Institut fur Physiologie, Universitatsklinikums Benjamin

Franklin, Freien Universitat Berlin, Deutschland.

sie-

 

Garlic as a herbal remedy reduces a multitude of risk factors which

play

a decisive role in the genesis and progression of arteriosclerosis:

decrease in total and LDL-cholesterol, increase in HDL-cholesterol,

reduction of serum

triglyceride and fibrinogen concentration, lowering of arterial

blood

pressure and promotion of organ perfusion, and, finally, enhancement

in

fibrinolysis, inhibition of platelet aggregation, and diminution of

plasma viscosity.

 

In a prospective, 4-year clinical trial with primary endpoint

'arteriosclerotic plaque volume' it was proven not only a 9 to 18%

reduction and 3% regression in plaque volume of the total collective

under the influence of standardized garlic powder dragees (900

mg/die LI

111), but also of some facets of the phytopharmacologic pleiotropy

of

this herb: decrease in LDL level by 4%, increase in HDL

concentration by

8%, and lowering in blood pressure by 7%. The reduction of arterial

blood pressure is due to an additional opening of K(Ca) ion channels

in

the membrane of vascular smooth muscle cells that effects its

hyperpolarization. This membrane hyperpolarization closes about 20%

of

the L-type Ca2+ channels, consequence of which is vasodilatation. In

human coronary arteries, the increase in vascular diameter by 4% is

closely associated with an improvement of coronary perfusion by 18%.

These pleiotropic effects of garlic result in a reduction of

relative

cardiovascular risk for infarction and stroke by more than 50%.

 

 

Comments:

Alan Keith Tillotson, PhD, AHG

1008 Milltown Rd., Wilm., DE 19808 USA

(302) 994-0565 (302) 995-0653 fax

Email: Ala-

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Four

Year Study Shows Garlic Reduces Arterial Plaque

 

--

 

J.Koscielny, D. Kluessendorf, R. Latza, R. Schmitt, H. Radtke, G.

Siegel and H. Kiesewetter

 

The information on this website is not a substitute for

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This article was provided by:

 

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Phone 512-926-4900

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1) Koscielny, J, D. Kluessendorf, R. Latza, R. Schmitt, H. Radtke,

 

G. Siegel and H. Kiesewetter. The antiatherosclerotic effect of

Allium sativum. Atherosclerosis. 1999; Vol. 1444, pp. 237-249.

 

2) Lichtwer Pharma U.S., Inc. Consumer Information: Executive

Summary, Kwai Product Background & History, Common Questions and

Answers. May 1999

 

Numerous clinical studies have found that dietary supplementation

with garlic may reduce the risk of coronary artery disease in a

variety

of

ways,

including lowering total cholesterol and LDL cholesterol and

inhibiting its oxidation, lowering triglycerides, inhibiting

platelet

aggregation, lowering blood pressure, lowering fibrinogen

concentration, and enhancing fibrinolytic activity.

 

This randomized, double-blind, placebo-controlled study followed the

effects of long-term garlic supplementation on plaque formation in

both

the carotid (neck) and femoral (leg) arteries of 152 male and female

subjects (61 in the garlic supplement group and 91 in the placebo

group)

over a 48-month period.

 

For inclusion in the study, the subjects had to be diagnosed with

advanced atherosclerotic plaques as measured by ultrasound and have

at least one of the established risk factors for heart disease such

as

high blood pressure, high cholesterol, diabetes or smoking. Subjects

in

the garlic group received 900 milligrams a day of garlic powder

(Lichtwer

Pharma AG, Berlin, Germany) and the placebo group received tablets

that were identical in appearance, but contained no garlic powder

(also

provided by Lichtwer Pharma).

 

This study is significant in that it may represent the longest study

on

a phytomedicine published to date.

 

 

 

High-resolution sonography was used to measure plaque volumes in the

subjects' arteries.

High-resolution ultrasound provides noninvasive imaging of single

wall

structures of major arteries. The combined

intimal-medial thickness (IMT) was used as an indicator of arterial

vessel wall morphology. It is a strong predictor of the progression

rate of atherosclerosis. The ultrasonographic measurement of the

regression or progression of atherosclerotic

plaques in the common carotid and the femoral artery was the primary

endpoint of the study.

 

Plaques in the common carotid artery appear to

be associated with a 2.1-fold increase in the incidence of

myocardial

infarction (heart attack).

 

Plaques present in the femoral arteries in subjects suffering from

peripheral arterial occlusive disease are associated with a 2.4 fold

increase in risk for ischemic coronary disease (inadequate blood

supply

to the heart muscle).

Plasma viscosity, platelet aggregation, total blood cholesterol,

low-density

lipoprotein (LDL)-cholesterol, high-density lipoprotein

(HDL)-cholesterol,

triglycerides and glucose determinations were performed.

 

In addition, a Doppler pressure assessment of the brachial (in the

upper

arm), dorsal pedal (in the foot), and posterior tibial artery (in

the

foot), blood pressure and heart rates were also obtained, but are

not

reported in this summary.

 

The plaque volumes of the arteries measured in each person were

summed up to a total volume and plotted at the respective time or

age.

 

In the placebo group, the arteriosclerotic plaque volume increased

by

15.6% over four years, whereas in the garlic group, a 2.6% decrease,

or

regression in plaque volume, was observed.

 

At the end of the study, asignificant difference of 18.3% in plaque

volume was found between the placebo group and the garlic group. The

result were most dramatic for the women, where those receiving the

placebo experienced a 53.1% increase in plaque volume compared to a

4.6%

plaque regression in those receiving garlic supplements.

 

However, among the women, the age composition was not equal in the

placebo and treatment groups (due to

drop-outs, the placebo group was predominately younger women and the

garlic group predominately older women). After adjusting for this

age

discrepancy, the authors concluded that only 4.6% of the plaque

regression could be rated as a genuine garlic effect.

 

The authors concluded that their study substantiates that continuous

supplementation of high-dose garlic can reduce the increase in

arteriosclerotic plaque volume by 6-18% or even cause a regression

within four years. Such an effect can be considered clinically

relevant.

 

They suggests that garlic is a remedy that simultaneously influences

a

variety of systems or metabolic processes.

 

These remedies are characterized as " pleiotropic " substances and may

provide more benefit than conventional medications, which typically

target one effect against the disease being treated. - Densie Webb,

Ph.D.

 

 

 

Enclosure: 1) Reprinted from Atherosclerosis, 144: 237-249, 1999,

Bin

#166 with permission from Elsevier Science

 

2) Copyright © 1999, Lichtwer Pharma U.S. Inc.

 

Reprinted with permission.

--

Garlic Reduces Plaque Mass in Arteries

 

--

This new study provides conclusive evidence that garlic prevents and

reduces plaque build up in carotid (heart) arteries and femoral

(thigh) arteries.

 

When fatty 'plaque', like cholesterol, builds up in the arteries, it

increases the risk of heart attacks.

 

German researchers studied 280 participants over a 4 year period.

Participants were given either 900mg of garlic per day or a placebo.

Those who took the garlic had 18% less plaque than those who took a

placebo.

 

Men who took the placebo had a 5.5% increase in plaque build up and

those who took garlic had only a 1.1% increase.

Women who took the garlic had a 4.6% decrease in plaque build up,

while those who took the placebo had an increase of 53%.

 

Researchers believe that garlic reduces blood aggregation (blood

stickiness) and thus helps stop the plaque sticking to the artery

walls.

 

This study clearly reveals that continuous taking of high dose

garliccan reduce the plaque volume by 6-18% or a regression within 4

years.

 

The Authors of this study state that, " These results substantiated

that not only a preventive but possibly also a curative role in

arteriosclerosis therapy (plaque regression) may be ascribed to

garlic remedies " .

 

REFERENCES

(Reuters Health)

Reference : Koscielny,J et al. The antiatherosclerotic effect of

Allium sativum. Atherosclerosis 1999;144(1):237-49

---

Modulation of Lipid Profile by Fish Oil and Garlic Combination

 

---

-----------

 

 

Medical Abstract Title:

 

Modulation of Lipid Profile by Fish Oil and Garlic Combination

http://www.enzy.com/abstracts/display.asp?id=2765

 

Author:

Morcos NC

 

Source:

J Natl Med Assoc. 1997;89:673-678.

 

Abstract:

 

Fish consumption has been shown to influence epidemiology of heart

disease, and garlic has been shown to influence triglyceride levels.

 

This study was undertaken to evaluate the effect of fish oil and

garlic

combinations as a dietary supplement on the lipid subfractions.

Forty

consecutive subjects with lipid profile abnormalities were enrolled

in a

single-blind, placebo-controlled crossover study.

 

Each subject received placebo for 1 month and fish oil (1800 mg of

eicosapentanoic acid [EPA) + 1200 mg of docosahexanoic acid) with

garlic

powder (1200 mg) capsules daily for 1 month. Lipid fractionation was

performed prior to study initiation, after the placebo period, and

after

the intervention period.

 

Subjects all had cholesterol levels >200.

Subjects were instructed to maintain their usual diets.

 

Supplementation for 1 month resulted in an 11% decrease in

cholesterol,

a 34% decrease in triglyceride, and a 10% decrease in low-density

lipoprotein (LDL) levels, as well as a 19% decrease in

cholesterol/high-density lipoprotein (HDL) risk. Although not

significant, there was a trend toward increase in HDL. There was no

significant placebo effect.

 

These results suggest that in addition to the known anticoagulant

and

antioxidant properties of both fish oil and garlic, the combination

causes favorable shifts in the lipid subfractions wiithin 1 month.

 

Triglycerides are affected to the largest extent.

 

The cholesterol lowering and improvement in lipid/HDL risk ratios

suggests that these combinations may have antiatherosclerotic

properties

and may protect against the development of coronary artery disease.

_________________

---

A

Garlic Derivative, Ajoene, Inhibits Platelet Deposition

 

Medical Abstract Title:

 

A Garlic Derivative, Ajoene, Inhibits Platelet Deposition on

Severely

Damaged Vessel Wall in an in Vivo Porcine Experimental Model

 

Author:

Apitz-Castro R, Badimon JJ, Badimon L

 

Source:

Thromb Res. 1994; 75(3):243-249.

 

Abstract:

 

Ajoene, (E,Z)-4,5,9-trithiadodeca-1,6,11-triene 9-oxide, is a potent

antiplatelet compound isolated from alcoholic extracts of garlic. In

vitro, ajoene reversibly inhibits platelet aggregation as well as

the

release reaction induced by all known agonists. We used a well

characterized perfusion chamber to study the in vivo effects of

ajoene

on platelet deposition onto a highly thrombogenic, severely damaged

arterial wall, obtained by stripping off the intimal layer and

exposing

tunica media. Platelet-vessel wall interaction and the effect of

ajoene

was studied under flow conditions of high and low local shear rate

that

mimics laminar blood flow in small and medium size arteries (1690

sec-1

and 212 sec-1).

 

Our results indicate that administration of ajoene to heparinized

animals, significantly prevents thrombus formation at local low

blood

shear rate. Ajoene does not inhibit binding of vWF to GPIb,

therefore,

it does not affect platelet adhesion. In fact, although ajoene

impairs

fibrinogen and vWF (less efficient) binding to GPlIb/IIIa, it does

not

totally inhibit platelet deposition to the substrates at any of the

shear rates used in this study.

 

Our present results, under in vivo flow conditions and in the

presence

of physiological calcium levels, suggest that ajoene may be

potentially

useful for the acute prevention of thrombus formation induced by

severe

vascular damage, mainly in sites with local low shear rates.

 

 

http://www.enzy.com/abstracts/display.asp?id=1573