Identifying the Anti-Blood-Clotting Compounds in Garlic
Condition: Arteriosclerosis; Intracranial Arteriosclerosis
MeSH terms: Intracranial Arteriosclerosis; Arteriosclerosis
Study type: Interventional

Summary: 
      This study will seek to identify the compound(s) in garlic that is (are) responsible for its
      ability to prevent the formation of blood clots (prevent platelet aggregation) and to
      determine the maximally effective dose and duration of the benefits. This study will also
      determine whether "cooked" garlic (garlic powder added to boiling water, no allicin present)
      is as effective as "fresh" garlic (garlic powder added to ambient water, high allicin
      present) and, if more than one compound is involved, and whether their combined effects are
      more significant than the effects of each compound alone.
    

Detailed description: 
      Published studies indicate that various types of undefined garlic products display
      antiplatelet activity. However, the compounds responsible for this antiplatelet effect have
      not been identified.

      Acute studies. In acute (one day) studies, healthy participants will consume several doses of
      "fresh garlic" (garlic powder added to ambient water; up to the equivalent of 12 grams fresh
      garlic or 52 mg allicin) as a paste in a tuna sandwich. At 0, 2, 4, and 6 hours after
      consumption, the ability of platelets to aggregate in platelet-rich plasma (PRP) or in whole
      blood (WB), in response to a drug (collagen, ADP) that stimulates platelet aggregation, will
      be measured. After establishing the optimum dose and optimum time of the antiplatelet effect
      for each person, and if the effects are sufficiently strong, the effects of cooked garlic
      (garlic powder added to boiling water, no allicin present) and seven extracted fractions
      (oil, protein, fructans, etc.) will be determined, using the fractions at the same dose as
      their abundance in the established optimum dose of crushed fresh garlic.

      Chronic studies. If only weak platelet effects are found for a high acute dose of "fresh"
      garlic, chronic studies will be conducted. In chronic studies, participants will consume 8.0
      grams of "fresh garlic" (2.7 grams garlic powder added to ambient water, allicin content = 35
      mg) as a paste in a tuna sandwich every day for four weeks and 8.0 grams of "boiled garlic"
      (2.7 grams garlic powder added to boiling water) in a sandwich every day for an additional
      four weeks, after a 1-week washout. The ability of platelets to aggregate in PRP and whole
      blood will be determined before and every week after garlic consumption begins and after the
      1-week washout.
    

Intervention name(s): garlic powder added to ambient water; garlic powder added to boiling water
Intervention type(s): Dietary Supplement; Dietary Supplement
Intervention description(s): consumed 2.7 grams of garlic powder added to ambient water (equivalent to 8 grams fresh or raw garlic) in a sandwich, once a day for four weeks; consumed 2.7 grams of garlic powder added to boiling water (equivalent to 8 grams of cooked garlic) in a sandwich, once a day for four weeks
Other intervention name(s): Global Marketing Assoc., Inc.; Global Marketing Assoc., Inc.
Allocation: Non-Randomized
Intervention model: Crossover Assignment
Masking: None (Open Label)
Primary purpose: Prevention
Keywords: garlic