Allicin Bioavailability From Garlic Supplements and Garlic Foods

Status unconfirmed · Early Phase 1

Conditions studied: Healthy

In brief

This study will measure the bioavailability of allicin, the main active compound of garlic, from garlic supplements and garlic foods (raw, cooked, processed) so that * supplement manufacturers and clinical investigators know how supplements need to be made and consumed to obtain high bioavailability * consumers can know how garlic can be prepared to obtain any established health benefits of garlic.

Key facts

Study ID

NCT00874666

Run by

Silliker, Inc.

People needed

12

Starts

2009-04-01

Expected to finish

2011-04-01

Last updated by the study team

2009-11-20

Who can join

Age: 18 and older, up to 72. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• in good health (self-judged)
• BMI (body mass index): 19-32 kg/m2
• not planning to move out of the area in the next year
• willing to abstain from consuming garlic and onion and foods that contain them for two days prior to and during each test (diet restrictions)
• able to deliver bags of breath to the research facility five times in two days
• willing to eat whole wheat tuna sandwiches

You may not qualify if…

• known serious health problems: diabetes, heart disease, active neoplasms, renal or liver disease, hyper- or hypothyroidism, breathing disorders, gastroesophageal reflux disease (GERD), gastrointestinal disease (absorption interference)
• known allergy to garlic or wheat
• tobacco user
• excessive alcohol intake (³2 drinks/day, self-reported)
• unable to speak English well

Where it is running

• Silliker, Inc. — Orem, Utah, United States

Full record on ClinicalTrials.gov

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