16 replies to this topic

[FunkOdyssey]

hahaha....

Antiglycation properties of aged garlic extract: possible role in prevention
of diabetic complications.
Ahmad MS, Ahmed N
J Nutr. 2006 Mar ; 136(3): 796S-9S

Diabetes mellitus is a common endocrine disorder characterized by
hyperglycemia and long-term complications affecting the eyes, nerves, blood
vessels, skin, and kidneys. Increased glycation of proteins and accumulation
of advanced glycation endproducts (AGEPs) have been implicated in the
pathogenesis of diabetic complications. Glycation and AGEP formation are
also accompanied by formation of free radicals via autoxidation of glucose
and glycated proteins. Compounds with combined antiglycation and antioxidant
properties may offer therapeutic potential. Recent studies suggest that aged
garlic extract (AGE) inhibits formation of AGEPs in vitro and formation of
glycation-derived free radicals. S-Allylcysteine, a key component of aged
garlic, is a potent antioxidant and can inhibit AGEP formation. Aged garlic
extract and S-allylcysteine deserve more attention and should be
investigated to see whether they can reduce AGEPs in vivo.

[FunkOdyssey]

Keeps your colon happy too (I love when inexpensive supplements demonstrate this kind of value)...

Aged garlic extract inhibits angiogenesis and proliferation of colorectal
carcinoma cells.
Matsuura N, Miyamae Y, Yamane K, Nagao Y, Hamada Y, Kawaguchi N, Katsuki T,
Hirata K, Sumi S, Ishikawa H
J Nutr. 2006 Mar ; 136(3): 842S-6S

Because colorectal cancer is likely to develop in many people at some point
during their lives, prevention has become a high priority. Diet and
nutrition play an important role during the multistep colon carcinogenic
process. Garlic has been traditionally used as a spice and is well known for
its medicinal properties; several studies have indicated its pharmacologic
functions, including its anticarcinogenic properties. However, the
mechanisms by which garlic can prevent colorectal cancer remain to be
elucidated. This study investigated the effect of aged garlic extract (AGE)
on the growth of colorectal cancer cells and their angiogenesis, which are
important microenvironmental factors in carcinogenesis. AGE suppressed the
proliferation of 3 different colorectal cancer cell lines-HT29, SW480, and
SW620-in the same way, but its effects on the invasive activities of these 3
cell lines were different. the invasive activities of SW480 and SW620 cells
were inhibited by AGE, whereas AGE had no effect on the invasive activity of
Ht29 cells. The action of AGE appears to be dependent on the type of cancer
cell. On the other hand, AGE enhanced the adhesion of endothelial cells to
collagen and fibronectin and suppressed cell motility and invasion. AGE also
inhibited the proliferation and tube formation of endothelial cells
potently. These results suggest that AGE could prevent tumor formation by
inhibiting angiogenesis through the suppression of endothelial cell
motility, proliferation, and tube formation. AGE would be a good
chemopreventive agent for colorectal cancer because of its antiproliferative
action on colorectal carcinoma cells and inhibitory activity on
angiogenesis.

Preclinical perspectives on garlic and cancer.
Milner JA
J Nutr. 2006 Mar ; 136(3): 827S-31S

Evidence continues to point to the anticancer properties of fresh garlic
extracts, aged garlic, garlic oil, and a number of specific organosulfur
compounds generated by processing garlic. These anticarcinogenic and
antitumorigenic characteristics appear to arise through both dose- and
temporal-related changes in a number of cellular events involved with the
cancer process, including those involving drug metabolism, immunocompetence,
cell cycle regulation, apoptosis, and angiogenesis. The ability of garlic
and related allyl sulfur compounds to block tumors in the colon, lung,
breast, and liver suggests general mechanisms that are not tissue specific.
Whereas relatively few studies have compared the relative efficacy of water-
and lipid-soluble allyl sulfur compounds, those that have when using
chemically induced carcinogen models suggest little difference in response,
whereas tumor proliferation/apoptosis is highly dependent on the species
provided. A shift in sulfhydryl groups, alterations in glutathione:oxidized
glutathione ratios, and resultant changes in cellular redox status may be
involved in some of the phenotypic changes caused by allyl sulfur compounds.
Such changes in thiols by allyl sulfurs may also account for the observed
hyperphosphorylation of specific cell cycle proteins and the histone
hyperacetylation that has been correlated with suppressed tumor cell
proliferation. Whereas the anticarcinogenic and antitumorigenic data to date
are impressive, additional studies are needed with more modest exposure to
allyl sulfur compounds over prolonged periods. Likewise, additional studies
are needed that incorporate transgenic and knockout models to assist in the
identification of molecular targets for garlic and its associated allyl
sulfur components.

[FunkOdyssey]

It raises SOD, catalase, and glutathione now too? And its an anti-inflammatory? And it lowers LDL cholesterol? And blood pressure? And homocysteine? And prevents cognitive decline?

Jeebus... *runs to iherb.com*

Garlic reduces dementia and heart-disease risk.
Borek C
J Nutr. 2006 Mar ; 136(3): 810S-2S

Risk factors for cardiovascular disease, including high cholesterol, high
homocysteine, hypertension and inflammation, increase the risk of dementia,
including its most common form, Alzheimer's disease (AD). High cholesterol
is also associated with elevated beta-amyloid (Abeta), the hallmark of AD.
Oxidative damage is a major factor in cardiovascular disease and dementia,
diseases whose risk increases with age. Garlic, extracted and aged to form
antioxidant-rich aged garlic extract (AGE or Kyolic), may help reduce the
risk of these diseases. AGE scavenges oxidants, increases superoxide
dismutase, catalase, glutathione peroxidase, and glutathione levels, and
inhibits lipid peroxidation and inflammatory prostaglandins. AGE reduces
cholesterol synthesis by inhibiting 3-hydroxy-3-methylglutaryl-CoA reductase
and is additive with statins in its action. Inhibition of cholesterol, LDL
oxidation, and platelet aggregation by AGE, inhibits arterial plaque
formation; AGE decreases homocysteine, lowers blood pressure, and increases
microcirculation, which is important in diabetes, where microvascular
changes increase heart disease and dementia risks. AGE also may help prevent
cognitive decline by protecting neurons from Abeta neurotoxicity and
apoptosis, thereby preventing ischemia- or reperfusion-related neuronal
death and improving learning and memory retention. Although additional
observations are warranted in humans, compelling evidence supports the
beneficial health effects attributed to AGE in helping prevent
cardiovascular and cerebrovascular diseases and lowering the risk of
dementia and AD.

[syr_]

Yeah, garlic is one of my staple supps

[FunkOdyssey]

What form do you take? I'm torn between AGE and Pure-Gar extract. Maybe take both to be on the safe side? Also, the number of potentially active ingredients adds some confusion about what the extract should be standardized for. I'm also clueless about effective dosages of the various actives.

Basically, whats the best way to supplement garlic?

[syr_]

What form do you take?  I'm torn between AGE and Pure-Gar extract.  Maybe take both to be on the safe side?  Also, the number of potentially active ingredients adds some confusion about what the extract should be standardized for.  I'm also clueless about effective dosages of the various actives.

Basically, whats the best way to supplement garlic?

Its been a year since I take Allimax. Recently I've read the articles of Bill Sardi about garlic supplements and I'm sort of confused now. The only thing that i'm sure it does is thinning the blood and protecting the cardiac system, while my main goals are immune boosting and cancer prevention. Somewhat I've been less incline to get colds, but not completely shielded like I wanted.

It seems aged garlic is better. I dont mind the smell, but when my current stock of Allimax finish, I'm not sure what I'll be ordering.

[syr_]

Also, the number of potentially active ingredients adds some confusion about what the extract should be standardized for.

It should be standardized for allicin, but it should be a whole garlic extract. hmm maybe taking two products would be indeed best. hmm.

Here is the article I was referring to:
http://www.knowledge.....lls Worthless

[FunkOdyssey]

Maybe take both of these?

Kyolic Aged Garlic Extract
Because a boatload of research was done with this specific preparation

LEF's Super Duper Potent Pure-Gar Extract
Because it seems to be alot more potent allicin-wise

[xanadu]

It gives you odor, at least fresh garlic does. Not only your breath but even your skin smells faintly of garlic.

[meatwad]

I don't really want to reek like a chinese/indian herbal store but if it comes down to cancer or disease than I'll be ready with the garlic and ginger.

[syr_]

Both of the products you listed looks good, funkodyssey.

Here is an article from the makers of Allimax:
http://foodnavigator...NG.asp?id=54518

[mitkat]

I picked up a a bottle of this Kyolic Aged Garlic, it was the only one they had in, formula 101.

http://www.iherb.com/kyolic3.html

We'll have to see what happens.

[DukeNukem]

I've been taking the Kyolic aged garlic for years. It was one of my original supplements from the 90's.

[hallucinogen]

Ugh, so it has to be AGED, eh:p(normal garlic extract doesn't cut it anymore?)...I'll see if i can find some:p mmm Great for Great Breath pick-me-up in the morning for the whole day

[syr_]

One thing I read is that allicin SMELLS, odorless garlic must have an almost nil content of it and be in other words worthless.

[trh001]

[funkodyssey]It raises SOD, catalase, and glutathione now too?  And its an anti-inflammatory?  And it lowers LDL cholesterol?  And blood pressure?  And homocysteine?  And prevents cognitive decline?

Jeebus... *runs to iherb.com*

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[trh001]

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