AOR Garlic Alkalized contains
Allium sativum
which can improve hyperlipidemia, help maintain cardiovascular health
and is traditionally used in herbal medicine to help relieve symptoms
associated with upper respiratory tract infections and catarrhal
conditions. Garlic Alkalized uses delayed release capsule technology to
minimize the social side effects of garlic supplementation.
| NPN
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Product Code
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Serving Size
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Per Capsule
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Vegetarian
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| 80028420
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AOR04266
|
60 Delayed Release V-CAPS
|
500 mg
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100% Vegetarian
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| Supplement Facts
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| Serving Size: 1 Capsule
|
|
|
|
|
|
Allium sativum. (Garli-Eze®)
|
500 mg
|
| Allicin
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5 mg*
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| Alliin
|
11 mg*
|
|
|
| Non-medicinal ingredients: microcrystalline
cellulose, calcium carbonate, magnesium hydroxide, potassium hydroxide,
acacia gum. Capsule: hypromellose, gellan gum, water.
|
*Typical amounts. Ranges: Allicin 4.6-6 mg, Alliin 10-13.5.
Garli-Eze is a registered trademark of Nutra Products Inc.
AOR guarantees that no ingredients not listed on the
label have been added to the product. Contains no wheat, gluten, corn,
nuts, dairy, soy, eggs, fish fish, shellfish or any animal byproduct.
Suggested Use:
Take 1 capsule 1-2 times per day, or as directed by a health care practitioner.
Caution:
Consult a health care practitioner prior
to use if you are pregnant, taking blood thinners or protease
inhibitors, have diabetes or if symptoms persist or worsen. Discontinue
use if hypersensitivity (e.g. allergy) occurs.
Main Applications
- Hyperlipidaemia
- Cardiovascular support
- Immune Support
Garlic has long been known to have
therapeutic uses and has been used for thousands of years in
traditional medicines. It is known to have beneficial effects on blood
lipids, blood clotting and blood pressure, and it has been reported to
have antioxidant, antimicrobial and anticancer effects, among many other
but less well-documented benefits. The effects of most interest in the
scientific community are its cardiovascular, anticancer and
antimicrobial effects.
Most garlic supplements do not contain
any allicin, and blood and urine levels of allicin are generally not
detected during the 24 hours after taking a garlic supplement, likely
due to two reasons. The first is that allicin is an unstable compound.
When allicin is formed during the crushing or processing of garlic, the
allicin quickly forms other more stable compounds. The second reason is
that the acidic pH of the stomach destroys the enzyme, alliinase, which
converts the alliin into allicin. In order to protect the enzyme, some
garlic supplements use an enteric coating. This however, can be a
lengthier, more complicated process and thus more expensive.
The novel technology behind Garlic
Alkalized includes a patented process that reduces the unsocial odour
characteristic of allicin, processing the garlic in a manner that
preserves the important compounds, and provides an alkalizing matrix
which buffers the stomach acids around the product. This buffering
matrix protects the alliinase enzyme, allowing it to react with the
aliin which produces allicin, the ingredient of interest. The extract
used in Garlic Alkalized is already standardized for a certain amount of
allicin, however more allicin is produced upon consumption. Since
alliin content can vary 10-fold in natural garlic, only the garlic
providing the most alliin or allicin content are selected in this
proprietary formula to deliver the greatest benefits.
Many studies have examined the effects
of allicin-providing garlic on blood lipids. One study found that after
12 weeks, subjects with type 2 diabetes who had received a garlic tablet
at 300mg twice daily with an alliin content of 1.3% (which would
produce 0.6% allicin) experienced significant decreases in total
cholesterol and LDL and a significant increase in HDLs while the placebo
group did not. Two clinical trials found that an
enteric coated garlic tablet (220mg four times daily for 12 weeks, and
400mg twice daily over 6 weeks) lowered the total cholesterol and LDL
levels of hyperlipidaemic patients. One study also showed an improvement
in HDLs.
Regarding immune support, a clinical
trial found that those taking an allicin-containing garlic supplement
were less than twice as likely to get a common cold as the control
group, and that the infection period and symptoms from the placebo group
lasted longer. The placebo group was even more likely to become
reinfected than the test group.
The anticancer effects of garlic, and
allicin in particular, have also been of interest to the scientific
community, since allicin has been shown to be toxic to cancer cells. One
in vitro study found that allicin produced from crushed garlic killed
colon cancer cells by causing the cells oxidative stress, activating
phase 2 detoxification. They also found that this occurred using lower
amounts of a naturally converted allicin than other comparable studies
which used allicin produced synthetically from its precursor. The first
animal study aiming to demonstrate the antitumour effects of allicin
found success using a novel targeted approach by attaching allinase to
the tomour cells and injecting alliin into the blood stream, causing the
conversion to allicin only at the tumour site and inhibited the growth
of the tumour cells.
Most recently, an animal study examining
the effects of S-allyl cysteine on cognitive deficits found that
S-allyl cysteine attenuated the cognitive deficits associated with lipid
peroxidation in the brain in induced dementia, likely due to its
antioxidative effects. This has peaked the interest of researchers
examining possible treatments for age-related dementias and Alzheimer’s
disease.
Garlic also contains the following active components:
• ajoenes, the components of garlic
believed to be responsible for garlic's ability to prevent the formation
of dangerous blood clots,
• gamma-glutamyl peptides, the
phytochemicals responsible for garlic's ability to inhibit
angiotensin-converting enzyme (ACE) - the target of the so-called "ACE
inhibitor" drugs,
• and adenosine, which works by opening
up the ATP-dependent potassium (KATP) channel in the smooth muscles of
blood vessels, leading them to relax and present less resistance to the
force of the blood flowing through them; various phytochemicals present
in Allium sativum protect adenosine from destruction, allowing a significant amount of it to be absorbed intact.
In one study, the effects of Allium were
tested in animals fed a hypertension-accelerating diet. The diet caused
a dangerous 29% increase in the activity of the blood pressure
elevating ACE enzyme. Along with it, their blood pressure climbed upward
by 8%. Both the increase in ACE activity and the rise in BP suffered by
the animals receiving the diet but no Allium supplement were not only
stopped, but reversed, by Allium.
It is clear that the scientific
community is constantly learning more and more about the therapeutic
benefits of garlic and its active ingredients. Although allicin is the
most studied ingredient, a therapeutic benefit is most likely derived
from the synergistic effects of multiple active ingredients found in
garlic. AOR Garlic Alkalized uses a novel delivery method to ensure that the important ingredients in garlic are made available to the body.
Hypocholesterolemic effect of an enteric-coated garlic supplement.
J Am Coll Nutr. 2001 Jun;20(3):225-31.
Kannar D, Wattanapenpaiboon N, Savige GS, Wahlqvist ML.
Objective: To evaluate
the hypocholesterolemic effect of an enteric-coated garlic supplement
standardized for allicin-releasing potential in mild to moderate
hypercholesterolemic patients.
Methods: A double-blind
randomized, placebo-controlled intervention study was conducted in 46
hypercholesterolemic subjects who had failed or were not compliant with
drug therapy. Each subject was given dietary counseling to lower fat
intake and enteric-coated Australian garlic powder tablets with 9.6 mg
allicin-releasing potential or matching placebo tablets.
Results: After 12
weeks, the garlic supplement group (n522) had a significant reduction in
total cholesterol (TC, 20.36 mmol/L, 24.2%) and LDL-cholesterol (LDL-C,
20.44 mmol/L, 26.6%) while the placebo group (n524) had a
non-significant increase in TC (0.13 mmol/L, 2.0%) and LDL-C (0.18
mmol/L, 3.7%). HDLcholesterol was significantly increased in the placebo
group (0.09 mmol/L, 9.1%), compared to the garlic group (20.02 mmol/L,
20.9%), and no significant difference in triglycerides or in LDL/HDL
ratio was observed between groups.
Conclusions: The study
demonstrates that enteric-coated garlic powder supplements with 9.6 mg
allicin-releasing potential may have value in mild to moderate
hypercholesterolemic patients when combined with a low fat diet. Taken
with other evidence, the efficacy of garlic for lipoprotein metabolism
might require allicin bioavailability to be enhanced through the use of,
for example, an enteric-coated dose form. If this is the case, the
possibility remains that greater hypocholesterolemic efficacy may be
evident at a higher allicin dose. Also noteworthy in this study was a
small reduction in energy intake with garlic compared with placebo,
attributable to reduction in fat, carbohydrate and alcohol intakes. This
may also have contributed to the effects on blood lipids. This study
suggests that garlic supplementation has a cholesterol-lowering effect,
which may be mediated by direct action of a biologically active compound
or compounds and in part through the effect on food and nutrient
intake.
Inhibition of tumor growth by a novel approach: in situ allicin generation using targeted alliinase delivery.
Mol Cancer Ther. 2003 Dec;2(12):1295-301.
Miron T, Mironchik M, Mirelman D, Wilchek M, Rabinkov A.
Allicin (diallyl thiosulfinate), a
highly active component in extracts of freshly crushed garlic, is the
interaction product of non-protein amino acid alliin (S-allyl-L-cysteine
sulfoxide) with the enzyme alliinase (alliin lyase; EC 4.4.1.4).
Allicin was shown to be toxic in various mammalian cells in a
dose-dependent manner in vitro. We made use of this cytotoxicity to
develop a novel approach to cancer treatment, based on site-directed
generation of allicin. Alliinase from garlic was chemically conjugated
to a mAb directed against a specific tumor marker, ErbB2. After the
mAb-alliinase conjugate was bound to target tumor cells, the substrate,
alliin, was added. In the presence of alliin, tumor-localized alliinase
produced allicin, which effectively killed N87 and CB2, both
ErbB2-expressing cells in vitro, whereas 32D cells (a murine
hematopoietic progenitor cell line, devoid of the ErbB2 receptors) were
not affected. Moreover, using N87, a human tumor cell line xenograft in
athymic nude mice, we demonstrated for the first time, a high antitumor
activity of allicin that was produced in situ by the conjugate, on
alliin administration in vivo, while at the same time other tissues were
unharmed due to the inert nature of alliin and the high clearance rate
of allicin. The effect of the treatment on tumor growth arrest became
significant 2 weeks after its onset, and it continued to rise, reaching
highly significant inhibition a week later. Ten days after the end of
the treatment (day 18), tumor growth inhibition was still the same.
S-allyl cysteine attenuates
oxidative stress associated cognitive impairment and neurodegeneration
in mouse model of streptozotocin-induced experimental dementia of
Alzheimer's type.
Brain Res. 2011 May 10;1389:133-42.
Javed
H, Khan MM, Khan A, Vaibhav K, Ahmad A, Khuwaja G, Ahmed ME, Raza SS,
Ashafaq M, Tabassum R, Siddiqui MS, El-Agnaf OM, Safhi MM, Islam F.
S-allyl cysteine (SAC), a sulfur
containing amino acid derived from garlic, has been reported to have
antioxidant, anti-cancer, antihepatotoxic and neurotrophic activity.
This study was designed to examine the pre-treatment effects of SAC on
cognitive deficits and oxidative damage in the hippocampus of
intracerebroventricular streptozotocin (ICV-STZ)-infused mice. Mice
pre-treated with SAC (30mg/kg) and vehicle (intraperitoneal; once daily
for 15days) were bilaterally injected with ICV-STZ (2.57mg/kg body
weight), whereas sham rats received the same volume of vehicle. The
pre-treatment of this drug to Swiss albino mice has prevented the
cognitive and neurobehavioral impairments. An increased latency and path
length were observed in lesion, i.e. streptozotocin (STZ) group as
compared to sham group and these were protected significantly in STZ
group pre-treated with SAC. Levels of reduced glutathione (GSH) and its
dependent enzymes (Glutathione peroxidase [GPx] and glutathione
reductase [GR]) were decreased in STZ group as compared to sham group
and pre-treatment of STZ group with SAC has protected their activities
significantly. Conversely, the elevated level of thiobarbituric acid
reactive substances (TBARS) in STZ group was attenuated significantly in
SAC pre-treated group when compared with STZ lesioned group. Apoptotic
parameters like DNA fragmentation, expression of Bcl2 and p53 were
protected by the pre-treatment of SAC against STZ induced cognitive
impairment. This study concludes that intervention of SAC could prevent
free radicals associated deterioration of cognitive functions and
neurobehavioral activities.
Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey.
Adv Ther. 2001 Jul-Aug;18(4):189-93.
Josling P.
One hundred forty-six volunteers were
randomized to receive a placebo or an allicin-containing garlic
supplement, one capsule daily, over a 12-week period between November
and February. They used a five-point scale to assess their health and
recorded any common cold infections and symptoms in a daily diary. The
active-treatment group had significantly fewer colds than the placebo
group (24 vs 65, P<.001). The placebo group, in contrast, recorded
significantly more days challenged virally (366 vs 111, P<.05) and a
significantly longer duration of symptoms (5.01 vs 1.52 days,
P<.001). Consequently, volunteers in the active group were less
likely to get a cold and recovered faster if infected. Volunteers taking
placebo were much more likely to get more than one cold over the
treatment period. An allicin- containing supplement can prevent attack
by the common cold virus.