Posted 26 July 2006 - 08:23 PM
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Posted 27 July 2006 - 04:46 AM
Posted 27 July 2006 - 06:01 AM
Posted 27 July 2006 - 01:16 PM
Much higher doses have been studied. Here's an example:The bottle suggests two servings a day, 700mg a serving. This is one of the few supplements that I take more than the bottle suggests. Useally three or four servings a day. I don't really know how much to take, but i'm thinking a little extra of this
Aged garlic extract, a modulator of cardiovascular risk factors: a dose-finding study on the effects of AGE on platelet functions.
* Steiner M,
* Li W.
Division of Hematology/Oncology, East Carolina University School of Medicine, Greenville, NC 27858-4354, USA. steiner@brody.med.ecu.edu
Aged garlic extract (AGE) has been shown previously to have moderate cholesterol-lowering and blood pressure-reducing effects. We have now investigated whether platelet function, a potential risk factor for cardiovascular disease, can be inhibited by AGE administration. In a randomized, double-blind study of normal healthy individuals (n = 34), both men and women, the effect of AGE was evaluated in doses between 2.4 and 7.2 g/d vs. equal amounts of placebo. Platelet aggregation and adhesion were measured at 2-wk intervals throughout the study. Threshold concentrations for epinephrine and collagen increased moderately during AGE administration compared with the placebo and baseline periods. Only at the highest supplementation level did AGE show a slight increase in the threshold level of ADP-induced aggregation. Platelet adhesion to collagen, fibrinogen and von Willebrand factor was investigated by perfusing whole blood through a laminar flow chamber under controlled flow conditions. Adherence of platelets was inhibited by AGE in a dose-dependent manner when collagen was the adhesive surface perfused at low shear rates ( approximately 30 s(-1)). At high shear rates (1200 s(-1)), AGE also inhibited platelet adhesion to collagen but only at higher intake levels. Adhesion to von Willebrand factor was reduced only at 7.2 g/d AGE, but adherence to fibrinogen was potently inhibited at all levels of supplementation. Thus, AGE exerts selective inhibition on platelet aggregation and adhesion, platelet functions that may be important for the development of cardiovascular events such as myocardial infarction and ischemic stroke. We briefly review the effect of garlic preparations in general on cardiovascular risk factors and point out differences between AGE and other garlic preparations that we feel are important to explain the efficacy of AGE.
PMID: 11238801 [PubMed - indexed for MEDLINE]
Posted 27 July 2006 - 01:26 PM
Changes in platelet function and susceptibility of lipoproteins to oxidation associated with administration of aged garlic extract.
* Steiner M,
* Lin RS.
Division of Hematology/Oncology, East Carolina University School of Medicine, Greenville, North Carolina 27858-4354, USA.
Garlic and some of its organosulfur components have been found to be potent inhibitors of platelet aggregation in vitro. Demonstration of their efficacy in vivo, however, especially when administered over extended periods, is sparse. We recently performed a 10-month study comparing the effect of aged garlic extract (AGE) with placebo on the lipid profiles of moderately hypercholesterolemic men. In the course of the intervention trial, we examined platelet functions and susceptibility of lipoproteins to oxidation in a subgroup of this study population. Study subjects supplemented with 7.2 AGE per day showed a significant reduction of epinephrine- and, to a lesser degree, collagen-induced platelet aggregation but failed to demonstrate an inhibition of adenosine diphosphate (ADP)-induced aggregation. Platelet adhesion to fibrinogen, measured in a laminar flow chamber at moderately high shear rate, was reduced by approximately 30% in subjects taking AGE compared with placebo supplement. A trend toward decreased susceptibility of lipoproteins to oxidation also was noted during AGE administration compared with the placebo period. We conclude that the beneficial effect of garlic preparations on lipids and blood pressure extends also to platelet function, thus providing a wider potential protection of the cardiovascular system.
PMID: 9641475 [PubMed - indexed for MEDLINE]
Posted 27 July 2006 - 01:57 PM
Posted 27 July 2006 - 02:58 PM
Posted 27 July 2006 - 03:04 PM
Posted 27 July 2006 - 03:37 PM
What do you think of AOR's Bearlic product in comparison
Edited by FunkOdyssey, 27 July 2006 - 03:57 PM.
Posted 27 July 2006 - 05:30 PM
For me there is a big difference between eating raw or cooked garlic. It doesn't agree with me or my environment, if you know what I mean.
The other night I ate half a bulb of roasted garlic. I was in damage control for at least a day.
Does anyone else suffer from this?
Posted 27 July 2006 - 05:45 PM
J Nutr. 2001 Mar;131(3s):1109S-13S.
Effects of garlic preparations on the gastrointestinal mucosa.
* Hoshino T,
* Kashimoto N,
* Kasuga S.
1st Department of Internal Medicine, St. Marianna University School of Medicine, Kawasaki 216-0015, Japan.
The effects of garlic preparations, including dehydrated raw garlic powder (RGP), dehydrated boiled garlic powder (BGP) and aged garlic extract (AGE), on the gastric mucosa were determined using a newly established endoscopic air-powder delivery system, which can deliver solid materials directly into the stomach. Among the three preparations, RGP caused severe damage, including erosion. BGP also caused reddening of the mucosa, whereas AGE did not cause any undesirable effects. The safety of enteric-coated garlic products was also determined. Direct administration of pulverized enteric-coated products on the gastric mucosa caused reddening of the mucosa. When an enteric-coated tablet was administered orally, it caused loss of epithelial cells at the top of crypts in the ileum. These results suggest that caution be used with regard to safety and effectiveness when choosing a garlic preparation because some preparations may have undesirable effects, including gastrointestinal problems.
PMID: 11238827 [PubMed - indexed for MEDLINE]
Posted 27 July 2006 - 06:16 PM
Posted 27 July 2006 - 06:28 PM
I have the same problem as you Zoolander. One night I ate some spaghetti with a lot of garlic powder and raw garlic in the sauce. My wife wouldn't sleep in the bedroom with me because of the odor. lol.
Posted 29 July 2006 - 02:33 AM
Posted 29 July 2006 - 05:06 AM
'm liking Kyolic, but I still think it's a little expensive. Look at some of the company's other products, like ModuProst. It's basically beta sitosterol at an inflated price. More and more, we're seeing this in the nutraceutical world, where a company will perform research and then dump on all competitors' products. In the case of Kyolic, it may be the case that it is truly better, but I've also seen this done with e.g. joint health formulas, where one is very similar to another (the standard glucosamine).
Sabinsa has a garlic product too that looks impressive: Webpage.
Posted 29 July 2006 - 09:53 PM
Garliselect is a GREAT source of sulfur compounds.
GarliSelect® is a selenium-enriched garlic product manufactured by a patent pending soilless culture process. Garlic bulbs are naturally enriched with a unique composition of organic selenium compounds for nutritional supplementation, using a proprietary hydroponics method.
Posted 31 July 2006 - 01:39 PM
Posted 06 January 2008 - 08:11 AM
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