Heart Disease Prevention - The Science of Garlic

[Guest guest]

Heart Disease Prevention - The Science of Garlic JoAnn Guest Apr 05, 2005

20:37 PDT

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.

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.

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.

 

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. Allicin itself is highly unstable. In fact, allicin cannot

be detected in the bloodstream or urine at any time after eating

garlic.

 

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.

 

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 activity

anti-clotting agents

inhibition of atherosclerosis (hardening of the arteries)

 

reducing “bad” cholesterol levels in the blood

raising “good” cholesterol levels in the blood

 

lowering blood pressure

 

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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 " .

 

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.

 

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

effective in preventing stomach and colon cancers.

 

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.

 

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.

 

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.

 

 

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.

 

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.

 

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.

 

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%.

 

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.

 

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.

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 effect

 

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.

-------------------------------- 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.

si-

 

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: Al-

--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.

 

--

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

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