Identifying the Anti-Blood-Clotting Compounds in Garlic

Completed · Not applicable

Conditions studied: Arteriosclerosis, Intracranial Arteriosclerosis

In brief

This study will seek to identify the compound(s) in garlic that is (are) responsible for its ability to prevent the formation of blood clots (prevent platelet aggregation) and to determine the maximally effective dose and duration of the benefits. This study will also determine whether "cooked" garlic (garlic powder added to boiling water, no allicin present) is as effective as "fresh" garlic (garlic powder added to ambient water, high allicin present) and, if more than one compound is involved, and whether their combined effects are more significant than the effects of each compound alone.

Key facts

Study ID

NCT00200785

Run by

National Center for Complementary and Integrative Health (NCCIH)

People needed

9

Starts

2006-03-01

Expected to finish

2007-09-01

Last updated by the study team

2010-01-11

Who can join

Age: 18 and older, up to 65. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Body mass index of 19 to 30 kg/m2
• Plans to remain in the study area for the next year
• Willingness to abstain from nonsteroidal anti-inflammatory drugs (NSAID drugs for 1 week prior to each study test
• Willingness to abstain from consuming garlic and significant amounts of onion, chocolate, or purple grape juice for 3 days prior to each study test
• Willingness to participate in all study tests

You may not qualify if…

• Pregnancy or breast-feeding
• Serious medical condition
• Allergy to garlic or wheat
• Tobacco use
• Excessive alcohol consumption
• Under psychiatric care

Where it is running

• Silliker, Inc./Plant Bioactives Research Institute — Orem, Utah, United States

Full record on ClinicalTrials.gov

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