A World’s First: Buffered Garlic Powder Produces 37 Times More Active Ingredient Than Plain Garlic Powder

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For the first time in a human study, alkaline buffered garlic powder has produced as much of garlic’s major active ingredient as a full clove of crushed garlic, and 37 times more active ingredient in a simulated stomach acid test.

There is no garlic powder that has previously been shown to release allicin as effectively as Garli-eze® does

When a leading garlic researcher tested a new type of garlic pill in his Orem, Utah laboratory (Plant Bioactives Research Institute) this past month, the experiment ended up making history. Being demonstrated for the first time in a human study, a remarkably simple and newly patented technology featuring alkaline buffered garlic powder produced as much of garlic’s major active ingredient as a full clove of crushed garlic, and 37 times more active ingredient in a simulated stomach acid test.    

Up till now, most garlic pills have been a major disappointment because they have not been able to reliably produce allicin, garlic’s major active ingredient. The label on most garlic pills indicates they provide allicin, or yield allicin, or have “allicin potential.” But few actually live up to label claims. This problem even provoked the FDA to sponsor a seminar in Washington, DC in 2000 to ask leading researchers how to standardize label claims for garlic pills.

Measurement of allicin

Allicin cannot be detected in blood or urine samples. So a breath test was invented, which works similar to the way law enforcement agencies utilize breath testing to measure blood alcohol levels. The detection of minute amounts of acetone in the breath of a person who has consumed garlic confirms that allicin has been produced in the acid digestive tract.

Allicin is produced when a clove of garlic is crushed to open tiny compartments that mix alliin with the enzyme alliinase, yielding allicin. The challenge has always been, outside of a pungent and odorous clove of garlic, how can humans obtain a reliable source of allicin?

Producing allicin: the importance of pH

For years garlic pills have attempted to re-create allicin. But for garlic powder to produce allicin after consumption, it has to withstand stomach acid, which destroys the activating enzyme, alliinase, before allicin can be produced. Garlic pills are labeled for their ability produce allicin in water, which is neutral pH (around pH 7), when the stomach pH is around 2. The pH must be 4.0 or greater to produce allicin. Testing garlic pills in water does not provide consumers with accurate estimate of how much allicin is produced under acidic conditions in the stomach. So labeling of garlic pills may be misleading.

Some garlic pills make no attempt whatsoever to protect alliinase from stomach acid. Others are enteric coated, that is, designed to pass through the stomach and hopefully open up in the less-acidic upper intestine, where they can produce allicin. Many of these pills, when tested, pass all the way through the digestive tract, and have no chance of producing allicin.

Garlic innovator

An innovative garlic powder producer, NutraProducts Inc, a Fairfield, California company, believe enteric coating was not always reliable and the only way to address the problem was to locally overcome stomach acidity. Their novel answer was actually quite simple --- add alkaline minerals to the garlic powder to neutralize the stomach acid directly. Nutra Products of Fairfield, California calls this buffered garlic powder Garli-eze®. (Patent Applied For)

Nutra Products’ hunch proved correct. Even researchers were surprised. Compared to unbuffered garlic powder, an equivalent amount of Garli-eze® garlic powder produced 37 times (3730%) more allicin (11,200 micrograms compared to just 300 micrograms, per gram of common garlic powder) as measured under simulated stomach acid conditions. A second study, conducted among human subjects after a low and high-protein meal, utilizing the breath test, showed that Garli-eze® powder produced 6 times increase in the release of allicin when compared to an equal weighted clove of garlic.

An average size garlic clove, when crushed, will produce about 3000-4000 micrograms of allicin. A 600 milligram Garli-eze® capsule will produce 1.2-1.4 times more allicin, without “garlic burp” or the pungent burning after eating a garlic clove. “There is no garlic powder that has previously been shown to release allicin as effectively as Garli-eze® does,” says Gretchen K. Reece, president of Nutra Products.

In the simulated stomach acid test, Garli-eze® powder actually produced more allicin in an acidic environment than in water. The results are so remarkable that researchers are beginning to re-write the textbooks on garlic pills. Researchers are cautious to say these are preliminary studies, but results like these have never before been demonstrated.

Nutra Products says consumers may experience difficulty comparing allicin in various brands of garlic pills and suggests consumers ask garlic pill makers to provide them with their results from the garlic breath test as described in various published scientific reports.

For more information about buffered Garli-eze® garlic powder, visit the website at: http://www.garlicbreakthrough.com

  • This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.


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Gretchen K, Reece, president
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