A Wide Range of Health Benefits
250 Odorless Tablets •  500mg

Formula 709.     250 Tablets.   2-4 or more daily.

Price range: 1-2 containers:  $19.95 each.   3-5: $18.95   6 +: $17.95

The National Cancer Institute reports that “a host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process.”  (See research summaries below). 

 

(Click to read what the Mayo Clinic has to say about the uses of garlic.)

The active component of garlic which is most likely responsible for its anti-cancer effects is called allyl sulfur.  Allyl sulfur causes cells to be at an increased risk of damage from cell division.  Because cancer cells divide so quickly and so often, allyl sulfur is particularly harmful to cancer cells.

Other active components in garlic include allin, alline, ajoene, diallyl sulfide, diallyl disulfide, diallyl trisulfide, and S-allylcysteine.  Allin has been isolated from garlic and shown to reduce LDL (“bad”) cholesterol and triglycerides.  Lower blood pressure and decreased platelet aggregation have also been observed in patients supplementing with garlic.  According to a study cited in the Journal of Agriculture and Food Chemistry, optimal doses of garlic can play a role in the prevention of atherosclerosis. 

The Mayo Clinic compiled the following list
of potential uses of garlic:

HIGH CHOLESTEROL
Multiple studies in humans have reported small reductions in total blood cholesterol and low-density lipoproteins ("bad cholesterol") over short periods of time (4 to 12 weeks). It is not clear if there are benefits after this amount of time. Effects on high-density lipoproteins ("good cholesterol") are not clear. This remains an area of controversy. Well-designed and longer studies are needed in this area. [NOTE: A recent study has suggested that garlic plays only a minimal part in reducing cholesterol.]

ANTI-PLATELET EFFECTS (BLOOD THINNING)
The effects of garlic on platelet aggregation have been assessed in several human trials. Although these studies have overall been low quality, garlic does appear to possess some platelet inhibiting properties. Dosing, safety, comparison to other agents, duration of effects, and clinical outcomes are not known, and the potential benefits of using garlic for this purpose are not clear. Because garlic has been associated with several cases of bleeding, therapy should be applied with caution (particularly in patients using other agents that may precipitate bleeding).

ATHEROSCLEROSIS ("HARDENING" OF THE ARTERIES)
Preliminary research in humans suggests that deposits of cholesterol in blood vessels may not grow as quickly in people who take garlic. It is not clear if this is due to the ability of garlic to lower cholesterol levels, or to other effects of garlic.

CANCER
Laboratory, animal and preliminary human studies suggest that regular consumption of garlic (particularly unprocessed garlic) may reduce the risk of developing several types of cancer including gastric and colorectal malignancies. Some studies use multi-ingredient products so it is difficult to determine if garlic alone may play a beneficial role. Further well designed human clinical trials are needed to conclude whether eating garlic or taking garlic supplements may prevent or treat cancer.

FAMILIAL HYPERCHOLESTEROLEMIA
Familial hypercholesterolemia is a genetic disorder in which very high cholesterol levels run in families. Research in children with an inherited form of high cholesterol suggests that garlic does not have a large effect in lowering cholesterol levels in these patients.

HEART ATTACK PREVENTION IN PATIENTS WITH KNOWN
HEART DISEASE
It is not clear if garlic prevents future heart attacks in people who have already had a heart attack. The effects of garlic on cholesterol levels may be beneficial in such patients.

HIGH BLOOD PRESSURE
Numerous human studies report that garlic can lower blood pressure by a small amount, but larger, well-designed studies are needed to confirm this possible effect.

PERIPHERAL VASCULAR DISEASE
(BLOCKED ARTERIES IN THE LEGS)
Some human studies suggest that garlic may improve circulation in the legs by a small amount, but this issue remains unclear. Better-designed studies are needed.

TICK REPELLANT
In early study, self-reports of tick bites were significantly less in people receiving garlic over a placebo "sugar" pill. Further well designed study is needed to confirm these results.

UPPER RESPIRATORY TRACT INFECTION
Preliminary reports suggest that garlic may reduce the severity of upper respiratory tract infections. However, this has not been demonstrated in well-designed human studies.

RETURN TO TOP

Report from the National Institutes of Health:

This fact sheet provides basic information about garlic--uses, potential side effects, and resources for more information. Garlic is the edible bulb from a plant in the lily family. It has been used as both a medicine and a spice for thousands of years.

COMMON NAMES--garlic
LATIN NAMES--Allium sativum
WHAT IT IS USED FOR:

Garlic's most common uses as a dietary supplement are for high cholesterol, heart disease, and high blood pressure.

Garlic is also used to prevent certain types of cancer, including stomach and colon cancers.

HOW IT IS USED:

Garlic cloves can be eaten raw or cooked. They may also be dried or powdered and used in tablets and capsules. Raw garlic cloves can be used to make oils and liquid extracts.

WHAT THE SCIENCE SAYS:

Some evidence indicates that taking garlic can slightly lower blood cholesterol levels; studies have shown positive effects for short-term (1 to 3 months) use.

Preliminary research suggests that taking garlic may slow the development of atherosclerosis (hardening of the arteries), a condition that can lead to heart disease or stroke.

Evidence is mixed on whether taking garlic can slightly lower blood pressure.

Some studies suggest consuming garlic as a regular part of the diet may lower the risk of certain cancers. However, no clinical trials have examined this.
           
NCCAM is supporting a study on the safety and effectiveness of three garlic preparations (fresh garlic, dried powdered garlic tablets, and aged garlic extract tablets) for lowering blood cholesterol levels. NCCAM studies are also looking at how garlic interacts with certain drugs and how it can thin blood.

SIDE EFFECTS AND CAUTIONS:

Garlic appears to be safe for most adults.

Side effects include breath and body odor, heartburn, upset stomach, and allergic reactions. These side effects are more common with raw garlic.

Garlic can thin the blood (reduce the ability of blood to clot) in a manner similar to aspirin. This effect may be a problem during or after surgery. Use garlic with caution if you are planning to have surgery or dental work, or if you have a bleeding disorder. A cautious approach is to avoid garlic in your diet or as a supplement for at least 1 week before surgery.

Garlic has been found to interfere with the effectiveness of saquinavir, a drug used to treat HIV infection. Its effect on other drugs has not been well studied.

Tell your health care providers about any herb or dietary supplement you are using, including garlic. This helps to ensure safe and coordinated care.

RETURN TO TOP

Report from the National Cancer Institute:

1. DOES GARLIC PREVENT CANCER?
A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not limited to a specific species, to a particular tissue, or to a specific carcinogen. Of 37 observational studies in humans using garlic and related allyl sulfur components, 28 studies showed some cancer preventive effect. The evidence is particularly strong for a link between garlic and prevention of prostate and stomach cancers. However, all of the available information comes from observational studies comparing cancer incidence in populations who consume or do not consume garlic (epidemiologic studies), animal models, or observations with cells in culture. These findings have not yet been verified by clinical trials in humans.

Although health benefits of garlic are frequently reported, excessive intake can have harmful effects. Studies have reported symptoms including garlic odor on breath and skin, occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium levels, association with bronchial asthma, and contact dermatitis, and possible associations with production of sperm in males. Garlic preparations vary in concentration and in the number of active compounds they contain. Thus, quality control is an important consideration when foods such as garlic are considered for use as a cancer-fighting agent.

2. HOW MIGHT GARLIC PREVENT CANCER?
Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division. Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus, cancer cells are damaged by the presence of allyl sufur compounds to a much greater extent than normal cells.

The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur.

Processing garlic into powder or garlic oil releases other cancer-fighting agents. The inconsistent results of garlic research may be due, at least in part, to problems standardizing all of the active compounds within garlic preparations. Some of the garlic compounds currently under investigation are: allin (responsible for the typical garlic odor), alline (odorless compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC), organosulfur compounds and allyl sulfur compounds.

A study conducted at the School of Chinese Medicine also shows that a crude extract of garlic induces a caspase -3 gene expression that leads to apoptosis (cell death) of human colon cancer cells.

REFERENCES:

(1) Amagase, H., Petesch, B.L., Matsuura, H. et al. (2001) "Intake of garlic and its bioactive components." J. Nutr. 131: 955S-926S.

(2) Fleischauer, A.T. and Arab, L. (2001) "Garlic and cancer: a critical review of the epidemiologic literature." J. Nutrition 131: 1032S-1040S.

(3) Milner, J.A. (2001) "Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis." Adv. Exp. Med. Biol 492: 69-81.

(4) Milner, J.A. (2001) "A historical perspective on garlic and cancer." J. Nutrition 131: 1027S-1031S.

(5) "Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?" http://ehpnet1.niehs.nih.gov/members/2001/109p893-902bianchini/bianchini-full.html.

(6) "Garlic: Effects on Cardiovascular Risks and Disease, Proliferative Effects Against Cancer, and Clinical Adverse Effects." http://ahrq.gov/clinic/epcsums/garlicsum.htm.

RETURN TO TOP

Research Citations on Garlic:

“Dose-dependent influence of commercial garlic (Allium sativum) on rats fed cholesterol-containing diet.”
Gorinstein,-S; Leontowicz,-M; Leontowicz,-H; Jastrzebski,-Z; Drzewiecki,-J; Namiesnik,-J; Zachwieja,-Z; Barton,-H; Tashma,-Z; Katrich,-E
Journal-of-agricultural-and-food-chemistry. 2006 May 31; 54(11): 4022-4027.

The aim of this investigation was to evaluate the dose-dependent influence of commercial garlic on rats fed cholesterol-containing diets. It was found that commercial garlic contains high concentrations of dietary fibers, microelements, and total polyphenols, and its total antioxidant capacity as determined by two independent assays [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)] was similar to that of the original garlic samples. Wistar rats (35) were randomly divided into five diet groups, named control, Chol, Garlic500, Garlic750, and Garlic1000. Control rats were fed basal diet (BD), which included wheat starch, casein, soybean oil, and vitamin and mineral mixtures. To the BD of the Chol group was added 1% of cholesterol. To the BD of the other three groups (Garlic500, Garlic750, and Garlic1000) were added 1% of cholesterol and commercial garlic equal to 500, 750, and 1000 mg of raw garlic per kilogram of animal weight. After 4 weeks of the experiment only in rats from the Garlic500 group were a significant hindering in the rise in plasma lipids and also a significant hindering in a decrease of plasma antioxidant activity registered. A significant decrease in plasma circulating fibrinogen and an increase in the clotting time were found in the same group of rats (P < 0.05 in both cases). The fibrinogenolytic effect of garlic diets was visualized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the fibrinogen fraction of Garlic500 the 66, 24, and 14 kDa protein bands were detected with weaker protein intensity than in the corresponding ones in the Garlic750 and Garlic1000 diet groups. In conclusion, the positive influences of commercial garlic on plasma lipids, proteins, antioxidant activity, and some indices of blood coagulation are dose-dependent. Therefore, commercial garlic (Elena, Zelazkow, Poland) could be a valuable component of atherosclerosis-preventing diets only in optimal doses.

“Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats.”
Gorinstein,-S; Leontowicz,-H; Leontowicz,-M; Drzewiecki,-J; Najman,-K; Katrich,-E; Barasch,-D; Yamamoto,-K; Trakhtenberg,-S
Life-Sci. 2006 Jan 2; 78(6): 655-63

In the present study the effect of garlic, in a form more similar to how most people eat garlic, on lipid and antioxidant metabolism in rats was investigated. The antioxidant activity was determined by the efficacy to scavenge 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) derived radicals in garlic samples. The highest results were estimated in aqueous fraction in comparison with other extracts divided on the basis of polarity. Wistar male rats were randomly divided into 10 diet groups, each with seven animals. The groups were named: Control, RG (raw garlic), BG (boiled garlic for 20 min), AERG (aqueous extract of raw garlic), AEBG (aqueous extract of boiled garlic), Ch (Cholesterol), Ch/RG, Ch/BG, Ch/AERG and Ch/AEBG. All experimental diets were supplemented with 25 mg of lyophilized garlic/kg body weight obtained from raw, boiled and their aqueous extracts over a period of 30 days. Serum lipid (total cholesterol, LDL-cholesterol and triglycerides) concentrations were higher in all groups fed cholesterol (Ch); however, the increase was significant only in Ch group, without garlic supplementation. In groups of rats fed diets with cholesterol, garlic samples significantly hindered the rise of TC and LDL-C (P < 0.05). A significant increase (P < 0.05) in the plasma antioxidant activity was registered in experimental groups of rats fed cholesterol-free diets supplemented with garlic; oppositely, a significant decrease was only in group of rats given food containing cholesterol without garlic. The protein spectra has shown that during short boiling some proteins change their functional properties such as solubility and mobility, resulting in a number of protein bands in SDS-electrophoresis. CONCLUSIONS: Raw and boiled garlic improved plasma lipid metabolism and plasma antioxidant activity in an experiment on rats. Thus, dietary hypolipidemic garlic was effective in reducing the oxidant stress, which was indicated by an increase of antioxidant activity and a decrease of lipids in the rats' blood. It was found that garlic boiled for 20 min has the same bioactivity as raw garlic in its antioxidant and protein spectra. Therefore it should be added at this time to foods. The selenium and copper content of raw garlic is not altered by boiling. The protein electrophoretic pattern of raw garlic is altered by boiling.

“Crude extract of garlic induced caspase-3 gene expression leading to apoptosis in human colon cancer cells.”
Su,-C-C; Chen,-G-W; Tan,-T-W; Lin,-J-G; Chung,-J-G
In-Vivo. 2006 Jan-Feb; 20(1): 85-90

Garlic (Allium sativum) is a popular spice, a remedy for a variety of ailments and is also known for its medicinal uses as an antibiotic, antithrombotic and antineoplastic agent. Epidemiological and animal studies have shown that garlic consumption reduces the incidence of cancer e.g. in the stomach, colon, breast and cervix. The aim of this study was to investigate whether garlic extract has any influence on caspase-3 activity and gene expression and on the signal induction of apoptosis in vitro. As an assay system, the flow cytometry assay, Western blotting and cDNA microarray were applied in human colon cancer colon 205 cells. Our results indicated that garlic extract, when administered to the colon 205 cell cultures, reduced the percetange of viable cells, induced apoptosis, increased the levels of Bax, cytochrome c and caspase-3, but decreased the level of Bcl-2. The results also showed that raw extract of garlic decreased the mitochondrial membrane potential and increased the caspase-3 activity and gene expression. We conclude that crude extract of garlic can induce apoptosis in colon 205 cells through caspase -3 activity, by means of a mitochondrial-dependent mechanism.

“Cancer chemoprevention by garlic and garlic-containing sulfur and selenium compounds.”
El-Bayoumy,-K; Sinha,-R; Pinto,-J-T; Rivlin,-R-S
J-Nutr. 2006 Mar; 136(3 Suppl): 864S-869S

As early as 1550 B.C., Egyptians realized the benefits of garlic as a remedy for a variety of diseases. Many epidemiological studies support the protective role of garlic and related allium foods against the development of certain human cancers. Natural garlic and garlic cultivated with selenium fertilization have been shown in laboratory animals to have protective roles in cancer prevention. Certain organoselenium compounds and their sulfur analogs have been identified in plants. Organoselenium compounds synthesized in our laboratory were compared with their sulfur analogs for chemopreventive efficacy. Diallyl selenide was at least 300-fold more effective than diallyl sulfide in protecting against 7,12-dimethylbenz[a]anthracene (DMBA)-induced mammary adenocarcinomas in rats. In addition, benzyl selenocyanate inhibited the development of DMBA-induced mammary adenocarcinomas and azoxymethane-induced colon cancer in rats and benzo[a]pyrene-induced forestomach tumors in mice. The sulfur analog, benzyl thiocyanate, had no effect under the same experimental conditions. Furthermore, we showed that 1,4-phenylenebis(methylene)selenocyanate, but not its sulfur analog, significantly inhibited DMBA-DNA adduct formation and suppressed DMBA-induced mammary carcinogenesis. Collectively, these results indicate that structurally distinctive organoselenium compounds are superior to their corresponding sulfur analogs in cancer chemoprevention. Additionally, synthetic aromatic selenocyanates are more effective cancer chemopreventive agents than the naturally occurring selenoamino acids. Because plants are capable of utilizing selenium in a manner similar to that in sulfur assimilation pathways, future studies should aim at determining whether, under appropriate conditions, these potent cancer chemopreventive synthetic selenium compounds can be synthesized by garlic and related allium foods.

“Allyl sulfur compounds from garlic modulate aberrant crypt formation.”
Ross,-S-A; Finley,-J-W; Milner,-J-A
J-Nutr. 2006 Mar; 136(3 Suppl): 852S-854S

The health benefits of garlic, including inhibition of carcinogenesis, are supported by several epidemiologic and laboratory findings. Garlic's sulfur components have been reported to suppress experimentally induced tumor incidence in several organs, including the colon. Studies in humans also suggest that dietary garlic constituents reduce the risk of colorectal adenomatous polyps, which are considered precursors to colon cancer. Aberrant crypt foci (ACF) are proposed to be early preneoplastic lesions of adenoma-carcinoma in humans and chemically induced colon cancer in rodents. In preclinical studies, both water- and lipid-soluble allyl sulfur compounds arising from processed garlic inhibited ACF. The response to these allyl sulfur compounds appears to depend on several factors, including the speciation, quantity, and duration provided.

“Preclinical perspectives on garlic and cancer.”
Milner,-J-A
J-Nutr. 2006 Mar; 136(3 Suppl): 827S-831S

Evidence continues to point to the anticancer properties of fresh garlic extracts, aged garlic, garlic oil, and a number of specific organosulfur compounds generated by processing garlic. These anticarcinogenic and antitumorigenic characteristics appear to arise through both dose- and temporal-related changes in a number of cellular events involved with the cancer process, including those involving drug metabolism, immunocompetence, cell cycle regulation, apoptosis, and angiogenesis. The ability of garlic and related allyl sulfur compounds to block tumors in the colon, lung, breast, and liver suggests general mechanisms that are not tissue specific. Whereas relatively few studies have compared the relative efficacy of water- and lipid-soluble allyl sulfur compounds, those that have when using chemically induced carcinogen models suggest little difference in response, whereas tumor proliferation/apoptosis is highly dependent on the species provided. A shift in sulfhydryl groups, alterations in glutathione:oxidized glutathione ratios, and resultant changes in cellular redox status may be involved in some of the phenotypic changes caused by allyl sulfur compounds. Such changes in thiols by allyl sulfurs may also account for the observed hyperphosphorylation of specific cell cycle proteins and the histone hyperacetylation that has been correlated with suppressed tumor cell proliferation. Whereas the anticarcinogenic and antitumorigenic data to date are impressive, additional studies are needed with more modest exposure to allyl sulfur compounds over prolonged periods. Likewise, additional studies are needed that incorporate transgenic and knockout models to assist in the identification of molecular targets for garlic and its associated allyl sulfur components.

“Garlic reduces dementia and heart-disease risk.”
Borek,-C
J-Nutr. 2006 Mar; 136(3 Suppl): 810S-812S

Risk factors for cardiovascular disease, including high cholesterol, high homocysteine, hypertension and inflammation, increase the risk of dementia, including its most common form, Alzheimer's disease (AD). High cholesterol is also associated with elevated beta-amyloid (Abeta), the hallmark of AD. Oxidative damage is a major factor in cardiovascular disease and dementia, diseases whose risk increases with age. Garlic, extracted and aged to form antioxidant-rich aged garlic extract (AGE or Kyolic), may help reduce the risk of these diseases. AGE scavenges oxidants, increases superoxide dismutase, catalase, glutathione peroxidase, and glutathione levels, and inhibits lipid peroxidation and inflammatory prostaglandins. AGE reduces cholesterol synthesis by inhibiting 3-hydroxy-3-methylglutaryl-CoA reductase and is additive with statins in its action. Inhibition of cholesterol, LDL oxidation, and platelet aggregation by AGE, inhibits arterial plaque formation; AGE decreases homocysteine, lowers blood pressure, and increases microcirculation, which is important in diabetes, where microvascular changes increase heart disease and dementia risks. AGE also may help prevent cognitive decline by protecting neurons from Abeta neurotoxicity and apoptosis, thereby preventing ischemia- or reperfusion-related neuronal death and improving learning and memory retention. Although additional observations are warranted in humans, compelling evidence supports the beneficial health effects attributed to AGE in helping prevent cardiovascular and cerebrovascular diseases and lowering the risk of dementia and AD.

“Aged garlic extract is a potential therapy for sickle-cell anemia.”
Takasu,-J; Uykimpang,-R; Sunga,-M-A; Amagase,-H; Niihara,-Y
J-Nutr. 2006 Mar; 136(3 Suppl): 803S-805S

Sickle-cell anemia is one of the most prevalent hereditary disorders with prominent morbidity and mortality. Oxidative phenomena play a significant role in the disorder's pathophysiology. A forumlation of garlic (Allium sativum), AGE, has been reported to exert an antioxidant effect in vitro. We evaluated the antioxidant effect of AGE on sickle red blood cells (RBCs). Five patients (two men and three women, mean age 40+/-15 years, range 24-58 years) with sickle-cell anemia participated in the study. AGE was administered at a dose of 5 mL daily. Whole blood samples were obtained at baseline and at 4 wk, primarily for Heinz body analysis. In all patients, the number of Heinz bodies decreased over the 4-wk period (58.9+/-20.0% at baseline to 29.8+/-15.3% at follow-up; P=0.03). These data suggest that AGE has a significant antioxidant activity on sickle RBCs. AGE may be further evaluated as a potential therapeutic agent to ameliorate complications of sickle-cell anemia.

“Including garlic in the diet may help lower blood glucose, cholesterol, and triglycerides.”
Thomson,-M; Al-Qattan,-K-K; Bordia,-T; Ali,-M
J-Nutr. 2006 Mar; 136(3 Suppl): 800S-802S

Raw and boiled aqueous extracts of garlic (Allium sativum) were administered daily to normal rats both orally and intraperitoneally for 4 wk. The serum levels of glucose, cholesterol, and triglycerides were measured. When the rats were treated with a low dose (50 mg/kg) of raw aqueous extract of garlic, no significant changes in the serum glucose levels were observed compared with the control group. However, there was a significant reduction in the cholesterol level of rats receiving a low dose of garlic (11-14%). Rats receiving garlic orally and intraperitoneally also showed a significant reduction in triglyceride levels (38%). When the rats were treated with a high dose (500 mg/kg) of raw garlic, glucose, cholesterol, and triglyceride levels were significantly affected. When boiled garlic extracts were administered at high concentrations (500 mg/kg), there was no effect on the level of serum glucose. However, a relatively small but significant decrease in the concentration of cholesterol and triglycerides was observed in the serum of the rats receiving boiled garlic. Raw garlic had a profound effect in reducing the glucose, cholesterol, and triglyceride levels, whereas boiled garlic had little effect in controlling these parameters. Therefore because hyperlipidemia is a major etiopathological factor for atherosclerosis, garlic may play an important role in the prevention of atherosclerosis.

RETURN TO TOP

References:

Ackermann RT, Mulrow CD, Ramirez G, et al. Garlic shows promise for improving some cardiovascular risk factors. Arch Intern Med 2001; 161(6):813-824.

Andrianova IV, Fomchenkov IV, Orekhov AN. [Hypertensive effect of long-acting garlic tablets allicor (a double-blind placebo-controlled trial)]. Ter Arkh 2002; 74(3):76-78.

Ashraf R, Aamir K, Shaikh AR, Ahmed T. Effects of garlic on dyslipidemia in patients with type 2 diabetes mellitus. J Ayub Med Coll Abbottabad. 2005 Jul-Sep;17(3):60-4.

Bordia A. [Garlic and coronary heart disease. Results of a 3-year treatment with garlic extract on the reinfarction and mortality rate]. Deutsche Apotheker Zeitung 1989;129(28 suppl 15):16-17.

Fleischauer AT, Arab L. Garlic and cancer: a critical review of the epidemiologic literature. J Nutr 2001;131(3s):1032S-1040S.

Hassan HT. Ajoene (natural garlic compound): a new anti-leukaemia agent for AML therapy. Leuk Res 2004;28(7):667-671.

Josling P. Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey. Adv Ther 2001;18(4):189-193.

Kwon SK, Moon A. Synthesis of 3-alkylthio-6-allylthiopyridazine derivatives and their antihepatocarcinoma activity. Arch Pharm Res 2005;28(4):391-394.

McCrindle BW, Helden E, Conner WT. Alternative medicine -- a randomized double blind placebo-controlled clinical trial of garlic in hypercholesterolemic children [white diamond suit] 661. Pediatric Res 1998;43(4 suppl 2):115.

McNulty CA, Wilson MP, Havinga W, et al. A pilot study to determine the effectiveness of garlic oil capsules in the treatment of dyspeptic patients with Helicobacter pylori. Helicobacter 2001;6(3):249-253.

Sabitha P, Adhikari PM, Shenoy SM, et al. Efficacy of garlic paste in oral candidiasis. Trop Doct 2005;35(2):99-100.

Siegel G. Long-term effect of garlic in preventing arteriosclerosis - results of two controlled clinical trials. Eur Phytojournal 2001;Symposium posters(1):1.

Sobenin IA, Prianishnikov VV, Kunnova LM, et al. [Reduction of cardiovascular risk in primary prophylaxy of coronary heart disease]. Klin Med (Mosk) 2005;83(4):52-55.

Stevinson C, Pittler MH, Ernst E. Garlic for treating hypercholesterolemia. A meta-analysis of randomized clinical trials. Ann Intern Med 2000;133(6):420-429.

Turner B, Molgaard C, Marckmann P. Effect of garlic (Allium sativum) powder tablets on serum lipids, blood pressure and arterial stiffness in normo-lipidaemic volunteers: a randomised, double-blind, placebo-controlled trial. Br J Nutr 2004;92(4):701-706.


RETURN TO TOP OF PAGE

 

RETURN TO HOME PAGE

 

 

 

 

 

 

 

natural garlic
odorless garlic
garlic for good health

Good Health Group of America
www.goodhealthco.com