Cardio Effects of Garlic Elucidated

Allicin is released from garlic when it is crushed or chopped – when the mechanical processing breaks down the compound diallyl sulphide. National Taiwan University (Taiwan) researchers employed an animal model to investigate the mechanism by which allicin exerts cardiovascular effects.   Specifically, the team trimethylamine N-oxide (TMAO) – a compound linked to increased risk of cardiovascular disease. One group of lab mice received a controlled chow diet; a second group received a diet of carnitine (added to drinking water at a level of 0.02%); a third group received the carnitine diet with supplemental allicin; and a fourth group received the control diet plus supplemental allicin, for 6 weeks.  The group receiving carnitine diet-only displayed TMAO levels 4 to 22 times greater than those observed in the control group. Those increases were attenuated in the group that received carnitine with supplemental allicin.  Writing that: “The results of this study suggest that dietary allicin may be capable of protecting the host from producing TMAO when carnitine is consumed through its impact on gut microbiota,” the study authors submit that: “Allicin and dietary fresh garlic containing allicin may be used as functional foods for the prevention of atherosclerosis.”