A new supplement might deliver all the health benefits of garlic without the pungent side-effects.
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SYDNEY: Throughout history, no amount of brushing, flossing or chewing of gum has ever been able to cure a bad dose of garlic breath. But now a U.S. company claims to have found a compromise that renews hopes among garlic lovers for a normal social life.
In a study presented at the Annual Meeting of the American College of Nutrition, researchers report that the garlic supplement, Garli-Eze, provides the same health benefits as fresh, raw garlic, without the pungent consequences.
“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,” gushed Rick Falkenberg, creator of Garli-Eze and Chief Technical Officer of the California-based Nutra Products Inc.
According to the researchers, Garli-Eze delivers the key bioactive ingredient of garlic, called allicin, in quantities equal to fresh garlic, without yielding “unsocial responses”. That is, you can have your garlic and have friends too.
The study used a method developed by Larry Lawson, described as a 'world reknowned garlic researcher', to calculate allicin absorption. It relies on highly sensitive measurements taken – post-garlic consumption - of each participant's breath.
According to the researchers, Garli-Eze delivers large amounts of allicin to the upper gastrointestinal tract, where it can easily be absorbed. This avoids degradation of the enzyme alliinase, the odour-producing process that occurs when high potency garlic mixes with stomach acid.
“We believe a high level of allicin delivered directly to the gastrointestinal tract is a key to helping maintain a healthy cardiovascular system,” Falkenberg said.
Part of the onion family, garlic is a herb used not only to flavour food, but also for the health benefits it confers. Some of the sulphur compounds responsible for that infamous garlic breath can also help reduce levels of cholesterol in the blood.
According to Dianne Woods, NSW Executive Officer for Nutrition Australia, “Garlic also contains antioxidants which may have beneficial effects in preventing some types of cancer and chronic diseases.
“Some of these though are lost during heating and cooking and in the preparation of odourless garlic supplements.”
According to the study, however, consumption of garlic supplements with standardised allicin levels – along with a balanced diet and active lifestyle, of course – may help maintain a healthy cardiovascular system.
Garlic supplement doesn't cause a stink
So what was the dose used in the study?