Ignite Creation Date:
2024-05-05 @ 11:59 AM
Last Modification Date:
2024-10-26 @ 9:18 AM
Study NCT ID:
NCT00200785
Status:
COMPLETED
Last Update Posted:
2010-01-11
First Post:
2005-09-12
Brief Title:
Identifying the Anti-Blood-Clotting Compounds in Garlic
Sponsor:
National Center for Complementary and Integrative Health NCCIH
Organization:
National Center for Complementary and Integrative Health NCCIH
Study Overview
Official Title:
Identification of the Antiplatelet Compounds of Garlic Ex Vivo
Status:
COMPLETED
Status Verified Date:
2009-12
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
This study will seek to identify the compounds 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
Detailed Description:
Published studies indicate that various types of undefined garlic products display antiplatelet activity However the compounds responsible for this antiplatelet effect have not been identified
Acute studies In acute one day studies healthy participants will consume several doses of fresh garlic garlic powder added to ambient water up to the equivalent of 12 grams fresh garlic or 52 mg allicin as a paste in a tuna sandwich At 0 2 4 and 6 hours after consumption the ability of platelets to aggregate in platelet-rich plasma PRP or in whole blood WB in response to a drug collagen ADP that stimulates platelet aggregation will be measured After establishing the optimum dose and optimum time of the antiplatelet effect for each person and if the effects are sufficiently strong the effects of cooked garlic garlic powder added to boiling water no allicin present and seven extracted fractions oil protein fructans etc will be determined using the fractions at the same dose as their abundance in the established optimum dose of crushed fresh garlic
Chronic studies If only weak platelet effects are found for a high acute dose of fresh garlic chronic studies will be conducted In chronic studies participants will consume 80 grams of fresh garlic 27 grams garlic powder added to ambient water allicin content 35 mg as a paste in a tuna sandwich every day for four weeks and 80 grams of boiled garlic 27 grams garlic powder added to boiling water in a sandwich every day for an additional four weeks after a 1-week washout The ability of platelets to aggregate in PRP and whole blood will be determined before and every week after garlic consumption begins and after the 1-week washout
Acute studies In acute one day studies healthy participants will consume several doses of fresh garlic garlic powder added to ambient water up to the equivalent of 12 grams fresh garlic or 52 mg allicin as a paste in a tuna sandwich At 0 2 4 and 6 hours after consumption the ability of platelets to aggregate in platelet-rich plasma PRP or in whole blood WB in response to a drug collagen ADP that stimulates platelet aggregation will be measured After establishing the optimum dose and optimum time of the antiplatelet effect for each person and if the effects are sufficiently strong the effects of cooked garlic garlic powder added to boiling water no allicin present and seven extracted fractions oil protein fructans etc will be determined using the fractions at the same dose as their abundance in the established optimum dose of crushed fresh garlic
Chronic studies If only weak platelet effects are found for a high acute dose of fresh garlic chronic studies will be conducted In chronic studies participants will consume 80 grams of fresh garlic 27 grams garlic powder added to ambient water allicin content 35 mg as a paste in a tuna sandwich every day for four weeks and 80 grams of boiled garlic 27 grams garlic powder added to boiling water in a sandwich every day for an additional four weeks after a 1-week washout The ability of platelets to aggregate in PRP and whole blood will be determined before and every week after garlic consumption begins and after the 1-week washout
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None