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

 

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 benefits

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.16,17

 

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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Post subject: 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.

 

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.

 

 

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).

 

 

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 ATTACK

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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.

siegel

 

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: AlanT3

 

 

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Post subject: Four Year Study Shows Garlic Reduces Arterial Plaque

 

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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

diagnosis and treatment by a qualified professional.

 

This article was provided by:

 

American Botanical Council

P.O. Box 144345

Austin, TX 78714-4345

Phone 512-926-4900

Email ab-

 

Website www.herbalgram.org

 

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.

 

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Post subject: Garlic Reduces Plaque Mass in Arteries

 

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-----------

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

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-----------

 

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.

 

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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

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