Garlic - 120 Softgels

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Review by Philip Levis

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Garlic, also known as Allium sativum, has been used for its medicinal properties. In ancient times, Greek athletes consumed garlic to improve their strength and in World War II it was used as an anti-microbial agent to disinfect wounds. Recently, certain sulfur constituents in garlic have been shown to have numerous cardio-protective properties. According to Bordia (Bordia, A.et al Effect of Garlic on Blood Lipids, Fibrinogen and Fibrinoloytic Activity in Patients with Coronary Heart Disease - 1998), consumption of garlic lowers Triglyceride (TG) and low-density lipoprotein cholesterol (LDL) levels, while increasing the levels of high density lipoprotein cholesterol (HDL). LDL is known as "bad cholesterol" since it encourages the deposit of cholesterol in the arteries, whereas HDL, known as "good cholesterol" carries cholesterol from the blood back to the liver for removal. Elevated total cholesterol (TC) and TG levels are known factors for arteriosclerosis (the narrowing of!
blood vessels) and heart disease. A placebo-controlled, randomized study found that supplementation with garlic powder tablets was effective in the treatment of high blood lipid levels, by lowering TC values by an average of 12% and TG values by 17%. Further studies have found that garlic may inhibit platelet aggregation (clotting of red blood cells), thereby improving blood flow. Some investigators believe that garlic's ability to reduce LDL cholesterol and TG, as well as increase HDL and reduce platelet aggregation can combine to significantly decrease the risk of cardiovascular diseases (CVD).

It has also been documented that garlic has a positive effect on lowering high blood pressure. A placebo-controlled, double-blind study showed a 9.5% reduction in diastolic blood pressure in those subjects who supplemented with 800 mg of garlic powder over a period of four weeks.

Another way garlic may protect the cardiovascular system is through its antioxidant effects - its ability to neutralize damaging free radicals before they can harm healthier cells. There is growing evidence that the oxidation of LDL may play a significant role in the development of arteriosclerosis. Research has proven garlic's ability to inhibit LDL oxidation, thereby reducing the risk of arteriosclerosis. Researchers at the University of Kansas discovered that garlic capsules reduce the susceptibility of LDL oxidation by 34% compared to the placebo group. Supporting evidence shows that garlic may have beneficial effects on the vascular system by lowering blood lipid levels, improving blood circulation, and reducing blood pressure through its antioxidant properties. The combination of these effects may help to slow the process of arteriosclerosis and subsequent heart disease.

Garlic is further known for its ability to reduce blood-sugar levels. The results of one study indicated an increase in serum insulin and improvement in glycogen storage in the liver after garlic administration.

One of the main ingredients responsible for garlic's medicinal activity is allicin. Allicin is formed when garlic is crushed or chewed, and it is this component that gives garlic its strong, pungent smell. When raw garlic is crushed, the allicin formed rapidly disintegrates, and when garlic is cooked, it is destroyed almost instantly. ZooScape offers many different garlic supplements providing all the natural components of garlic, including the active ingredient allicin. Adequate exercise and a healthy diet are important for maintaining cardiovascular health, while supplementing with garlic may provide additional heart protecting effects. (Posted on 9/7/2008)

Review by Michael Simmonds

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Garlic is the best anti-clotting herb. It contains nine anticoagulant compounds. It is a major herb for heart attack prevention because of its blood-thinning effect and its ability to help control high blood pressure. These same effects also help prevent strokes.

Garlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510. Louis Pasteur studied the antibacterial action of garlic in 1858.

The sulfur compound allicin, produced by crushing or chewing fresh garlic or by taking powdered garlic products with allicin potential, in turn, produces other sulfur compounds: ajoene, allyl sulfides, and vinyldithiins.

Garlic inhibits platelet stickiness (aggregation) and increases fibrinolysis, which results in a slowing of blood coagulation. It is mildly anti-hypertensive and has antioxidant activity. Garlic’s cardiovascular protective effects were illustrated in a four-year clinical trial on people 50-80 years old with atherosclerosis. It was found that consumption of 900 mg of a standardized garlic supplement reduced arterial plaque formation by 5-18%. (Posted on 10/11/2007)