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Garlic put to the test. (updates).(ConsumerLab.com tests 14 garlic-based dietary supplements)

Better Nutrition

| January 01, 2003 | COPYRIGHT 2003 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

It can help prevent hardening of the arteries, reduce levels of "bad" cholesterol and has even shown promise at fighting colds and cancer. But how good is garlic, really? The news is promising: In 2002, natural products industry watchdogs at ConsumerLab.com tested 14 brands of dietary supplements made from garlic, garlic powder or aged garlic extract, and all but three passed.

From the report, released October 29, 2002: "Not all garlic products are created equal. Good quality, non-aged garlic should yield a minimum of 3,000 micrograms (mcg) of allicin--the active compound in garlic--per gram of dried garlic, or 1,000 meg of allicin per gram of fresh garlic."

Known for its ability to kill bacteria and fungus, allicin has been used in wars to fight infections. A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water--similar to conditions in the intestines.

The president of ConsumerLab.com, Tod Cooperman, says consumers stand to be confused by garlic supplements with relatively low concentrations of allicin. Of the 11 products that passed ConsumerLab.com's test, one barely managed to meet the minimum standards for garlic quality--but there was so little garlic in the supplement that ...

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