Garlic Standardized Extract

COMMON NAME
Garlic

LATIN NAME
Allium sativum

ORIGIN
China (Xianjiang province)

PART OF PLANT USED
Cloves

DESCRIPTION
Garlic is a perennial plant with white, starry flowers and bulb clusters of individual cloves. The plant has been used for both culinary and medical reasons. The plant has been used to protect against infections, to lower blood cholesterol and fat levels, and to help with digestion. Modern research has confirmed these effects. The Chinese have valued garlic for thousands of years for its extraordinary healing properties and have recently discovered a unique and meticulous way to process the garlic cloves in order to stabilize the active ingredients and to maximize the Total Allicin Potential (TAP) that reaches the consumer.

HISTORICAL USE
To protect and fight against infections, colds, flus
Antibiotic, antifungal, antiviral, anti-candida, anti-worms, antiparasitic, antiprotozoan
Expectorant, reduce phlegm, bronchitis, asthma, pneumonia
Protect wounds from infection, treat abscesses, cuts
Protect the circulation, lower cholesterol and fat levels
Thin the blood, thrombosis, reduce blood clotting
Lower blood sugar levels
Antitoxin (carcinogens, heavy metals, drugs, poisons)
Stimulate and protect the liver
Anti-cancer
Digestive tonic, gastritis, dysentery
To ward off vampires and protect from black magicops

ACTIVE SUBSTANCES
Alliin, Allinase, Allicin, vitamins A, B, C

PHARMACOLOGY
The principle active agent in garlic is alliin. When garlic cloves are cut or bruised, the alliin is converted to the pungent-smelling allicin by the action of the enzyme allinase. Extreme care must be taken during processing of the cloves to maximize the TAP of garlic. Any bruising of the cloves or harsh treatment would result in conversion of the alliin to allicin and loss of the active ingredients. Alliin and Allicin are sulphur-containing components. The sulphur compounds have antibiotic and antifungal effects. They help stop the liver from making too much cholesterol and reduce clotting tendencies.

TOXICITY, CAUTIONS & CONTRA-INDICATIONS
No toxicity reported

DIRECTIONS FOR USE
400 mg/day standardized extract equivalent to 1200 mg of fresh garlic

BIOENHANCING AGENTS
Vitamin C, chlorophyll, parsley

PROCESSING
Chinese Garlic is meticulously dried at ultra-low temperature to protect the TAP and enzyme activity. The powder is compressed into tablets and coated with an enteric coating and a clear protein coating to lock in freshness and to eliminate odor.

STANDARD
12 mg/g Alliin, 90% Allinase activity, 4000 mcg Total Allicin Potential (TAP)

ANALYSIS STANDARDIZED EXTRACT

Description
Color	White
Shape/size	7/16" round
Thickness	0.265" - 0.275"
Hardness	8 -10 kg
Average tablet wt.	700 mg
Variation	+ - 5%
Assay results
Garlic	400 mg
Coating	enteric coated

SCIENTIFIC REFERENCES

Bordia, A. (1981) Effect of garlic on blood lipids in patients with coronary heart disease. Amer. J. Clin. Nutr. 34(10):2100.

Bordia, A. and Bansal, H. C. (1973) Essential oil of garlic in prevention of atherosclerosis. Lancet ii:1491.

McCaleb, R. (1992) Garlic fantastic health aid. Better Nutrition for Today's Living. Feb 92:36.

Mowrey, D. (1986) The Scientific Validation of Herbal Medicine. Cormorant Books.

Nishimo, H. et al. (1989) Antitumor-Promoting activity of garlic extracts. Oncology 46(4):277.

Weiner, M. (1990) Weiner's Herbal. Mill Valley: Quantum Books.