Clinical trials have come up with novel methods to study 'better than nature' methods to study the effects of a commercial garlic product in maintaining a healthy cardiovascular system without the typical side effects of using raw garlic.
A recent study presented at the Annual Meeting of the American College of Nutrition today reveals that amounts equal to that of fresh high allicin garlic macerate can be delivered to the body by a new proprietary garlic product developed by Nutra Products, Inc., Garli-EzeŽ. Allicin, is the chief bioactive ingredient of garlic. It was established in the study that all untoward effects of chewing fresh garlic were avoided when using this new garlic propriety product.
By nature a very short lived bioactive substance, allicin requires complicated and highly sophisticated methods to assess its presence in a product. A method developed by Dr. Larry Lawson, a world renowned garlic researcher, was used in the study the results of which was published as a decisive research article in 2005 in the Journal of Agricultural and Food Chemistry. . This method employs a highly sensitive method of analyzing the breath after ingestion of garlic and unequivocally can determine if garlic was both delivered to the body for absorption, and its subsequent absorption.
"We have taken the guesswork out of the garlic buying process for the industry. We believe our innovation will deliver a competitive edge to suppliers who in turn will be able to ensure consumers receive the benefits of fresh raw garlic without the sometimes unfriendly side effects," Falkenberg said.
Since 1993 a number of peer-reviewed and published studies have demonstrated an association between allicin standardized garlic supplement consumption and antimicrobial, antibacterial, blood thinning, lipid reduction and other cardio vascular benefits. Consumption of garlic supplements with standardized allicin levels as part of a healthy diet and active lifestyle may help maintain a healthy cardiovascular system.