Supplements - Nutrition

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Supplements - Nutrition

Garlic

NEWS:

Cooking Garlic? Crush It First " Garlic contains compounds shown to help prevent blood clots. But most garlic studies have tested raw garlic, and cooking can damage those anticlotting compounds. Crushing garlic may help prevent that damage …"

Garlic May Not Lower Cholesterol " Garlic may not improve the cholesterol profiles of people with moderately high levels of "bad" cholesterol, a new study shows. The researchers tested raw garlic and two different garlic supplements on nearly 200 adults with moderately high levels of LDL ("bad") cholesterol. After six months, the patients showed no improvements in their average cholesterol or other blood fats (lipids), no matter what kind of garlic they had consumed."

Garlic May Ward Off Heart Woes " … compounds in garlic cause tissues or blood vessels to release a chemical called hydrogen sulfide. In large quantities, this compound can be deadly, but it's also an essential molecule within the body, causing blood vessels to relax and reducing dangerous inflammation. … Kraus stressed that his study only looked at the effect of fresh garlic, not garlic supplements. "What we are proposing is that you eat a garlic-rich diet," he said. "We haven't really tried to look at supplements yet."

ARTICLES:

JOURNAL ARTICLES:

Clinical effectiveness of garlic (Allium sativum). (Mol Nutr Food Res. 2007)

Does Garlic Reduce Risk of Colorectal Cancer? A Systematic Review. (J Nutr. 2007)

Effect of garlic powder on C-reactive protein and plasma lipids in overweight and smoking subjects (American Journal of Clinical Nutrition 2007) " Conclusion: We conclude that a chemically well-characterized garlic preparation has no significant effect on inflammatory biomarkers, endothelial function, or lipid profile in normolipidemic subjects with risk factors for CVD."

Effect of Raw Garlic vs Commercial Garlic Supplements on Plasma Lipid Concentrations in Adults With Moderate Hypercholesterolemia: A Randomized Clinical Trial (Cardiosource. 2007) "Conclusions: None of the forms of garlic used in this study, including raw garlic, when given at an approximate dose of a 4 g clove per day, 6 days/week for 6 months, had statistically or clinically significant effects on LDL-C or other plasma lipid concentrations in adults with moderate hypercholesterolemia. Perspective: Previous randomized trials had provided no conclusive evidence of a benefit for garlic. This well-done study places garlic in the same category as policosanol; food substances with initial promise but no evidence of benefit for lowering LDL-C. In contrast, there is clear evidence of a value for fiber and cholesterol binding substances including the plant stanols. "

Garlic (Allium sativum L.): Adverse effects and drug interactions in humans. (Mol Nutr Food Res. 2007)

INTERNET SITES:

NCI - NEWS FACT SHEET: Garlic and Cancer Prevention (2002)

NIH - Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer? (2001)

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