Allicin Bioavailability From Garlic Supplements and Garlic Foods

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Allicin Bioavailability of Garlic Products

Conditions
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Healthy

Intervention / Treatment
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* Other: crushed garlic clove
* Dietary Supplement: garlic powder tablet


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: in good health (self-judged) BMI (body mass index): 19-32 kg/m2 not planning to move out of the area in the next year willing to abstain from consuming garlic and onion and foods that contain them for two days prior to and during each test (diet restrictions) able to deliver bags of breath to the research facility five times in two days willing to eat whole wheat tuna sandwiches Exclusion Criteria: known serious health problems: diabetes, heart disease, active neoplasms, renal or liver disease, hyper- or hypothyroidism, breathing disorders, gastroesophageal reflux disease (GERD), gastrointestinal disease (absorption interference) known allergy to garlic or wheat tobacco user excessive alcohol intake (³2 drinks/day, self-reported) unable to speak English well

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 72 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Non-Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: 1<br>Positive control with 100% allicin bioavailability | Other: crushed garlic clove<br>* 1 gram crushed garlic in gelatin capsules, one dose once every 2-16 weeks<br>* Other names: Allium sativum;|
| Experimental: 2<br>garlic powder tablet | Dietary Supplement: garlic powder tablet<br>* tablets, dose to contain 1 gram of garlic powder, consume one dose once every two weeks for up to 52 weeks<br>* Other names: Kwai, Garlique;|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Breath allyl methyl sulfide |  | 1-32 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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garlic, allicin, allyl methyl sulfide, healthy persons