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Allicin Bioavailability From Garlic Supplements and Garlic Foods

NCT00874666 · Status: UNKNOWN · Phase: EARLY_PHASE1 · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2009-11-20

No results posted yet for this study

Summary

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.

Conditions

  • Healthy

Interventions

OTHER

crushed garlic clove

1 gram crushed garlic in gelatin capsules, one dose once every 2-16 weeks

DIETARY_SUPPLEMENT

garlic powder tablet

tablets, dose to contain 1 gram of garlic powder, consume one dose once every two weeks for up to 52 weeks

Sponsors & Collaborators

  • National Center for Complementary and Integrative Health (NCCIH)

    collaborator NIH

  • Silliker, Inc.

    lead INDUSTRY

Principal Investigators

  • Larry D Lawson, Ph. D. · Silliker, Inc.

Study Design

Allocation
NON_RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
72 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2009-04-30
Primary Completion
2011-04-30
Completion
2011-04-30

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00874666 on ClinicalTrials.gov