Allicin Bioavailability From Garlic Supplements and Garlic Foods
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|ClinicalTrials.gov Identifier: NCT00874666|
Recruitment Status : Unknown
Verified November 2009 by Silliker, Inc..
Recruitment status was: Active, not recruiting
First Posted : April 2, 2009
Last Update Posted : November 20, 2009
This study will measure the bioavailability of allicin, the main active compound of garlic, from garlic supplements and garlic foods (raw, cooked, processed) so that
- supplement manufacturers and clinical investigators know how supplements need to be made and consumed to obtain high bioavailability
- consumers can know how garlic can be prepared to obtain any established health benefits of garlic.
|Condition or disease||Intervention/treatment||Phase|
|Healthy||Other: crushed garlic clove Dietary Supplement: garlic powder tablet||Early Phase 1|
The bioavailability of allicin, the main active compound of garlic, from garlic supplements and garlic foods is highly questionable and unpredictable from in vitro tests, due to dependence upon alliinase activity under conditions that challenge alliinase activity (heat, gastric acid, intestinal proteases). It is likely that garlic supplement manufacturing procedures and coatings, meal conditions when supplements are consumed (high or low protein), and garlic food preparation conditions (temperature, surface area) will greatly affect allicin bioavailability. Such variability may account for some of the many conflicts seen in clinical trials on cardiovascular disease risk factors.
To resolve these issues, this study will determine the actual bioavailability of allicin from several types of garlic supplements and garlic foods under various conditions. Bioavailability will be determined by measuring the area under the 32-hour curve for breath concentrations of allyl methyl sulfide, the main metabolite allicin.
|Study Type :||Interventional (Clinical Trial)|
|Estimated Enrollment :||12 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||None (Open Label)|
|Primary Purpose:||Basic Science|
|Official Title:||Allicin Bioavailability of Garlic Products|
|Study Start Date :||April 2009|
|Estimated Primary Completion Date :||April 2011|
|Estimated Study Completion Date :||April 2011|
Active Comparator: 1
Positive control with 100% allicin bioavailability
Other: crushed garlic clove
1 gram crushed garlic in gelatin capsules, one dose once every 2-16 weeks
Other Name: Allium sativum
garlic powder tablet
Dietary Supplement: garlic powder tablet
tablets, dose to contain 1 gram of garlic powder, consume one dose once every two weeks for up to 52 weeks
Other Name: Kwai, Garlique
- Breath allyl methyl sulfide [ Time Frame: 1-32 hours ]
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT00874666
|United States, Utah|
|Orem, Utah, United States, 84058|
|Principal Investigator:||Larry D Lawson, Ph. D.||Silliker, Inc.|