Identifying the Anti-Blood-Clotting Compounds in Garlic
Identification of the Antiplatelet Compounds of Garlic Ex Vivo
1 other identifier
interventional
9
1 country
1
Brief Summary
This study will seek to identify the compound(s) 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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Mar 2006
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
September 12, 2005
CompletedFirst Posted
Study publicly available on registry
September 20, 2005
CompletedStudy Start
First participant enrolled
March 1, 2006
CompletedPrimary Completion
Last participant's last visit for primary outcome
September 1, 2007
CompletedStudy Completion
Last participant's last visit for all outcomes
September 1, 2007
CompletedResults Posted
Study results publicly available
January 11, 2010
CompletedJanuary 11, 2010
December 1, 2009
1.5 years
September 12, 2005
April 23, 2009
December 4, 2009
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Percent Platelet Aggregation
percent platelet aggregation in collagen-induced platelet aggregation in platelet rich plasma (PRP)
4 weeks
Secondary Outcomes (1)
Electrical Impedance in Ohms
4 weeks
Study Arms (2)
Garlic powder in ambient water
ACTIVE COMPARATORhigh allicin
garlic powder in boiling water
EXPERIMENTALno allicin
Interventions
consumed 2.7 grams of garlic powder added to ambient water (equivalent to 8 grams fresh or raw garlic) in a sandwich, once a day for four weeks
consumed 2.7 grams of garlic powder added to boiling water (equivalent to 8 grams of cooked garlic) in a sandwich, once a day for four weeks
Eligibility Criteria
You may qualify if:
- Body mass index of 19 to 30 kg/m2
- Plans to remain in the study area for the next year
- Willingness to abstain from nonsteroidal anti-inflammatory drugs (NSAID drugs for 1 week prior to each study test
- Willingness to abstain from consuming garlic and significant amounts of onion, chocolate, or purple grape juice for 3 days prior to each study test
- Willingness to participate in all study tests
You may not qualify if:
- Pregnancy or breast-feeding
- Serious medical condition
- Allergy to garlic or wheat
- Tobacco use
- Excessive alcohol consumption
- Under psychiatric care
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
Silliker, Inc./Plant Bioactives Research Institute
Orem, Utah, 84058, United States
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Results Point of Contact
- Title
- Larry D. Lawson
- Organization
- Silliker, Inc./Plant Bioactives Research Institute, Inc.
Study Officials
- PRINCIPAL INVESTIGATOR
Larry D. Lawson, PhD
Silliker, Inc./Plant Bioactives Research Institute
Publication Agreements
- PI is Sponsor Employee
- No
- Restrictive Agreement
- No
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- NON RANDOMIZED
- Masking
- NONE
- Purpose
- PREVENTION
- Intervention Model
- CROSSOVER
- Sponsor Type
- NIH
Study Record Dates
First Submitted
September 12, 2005
First Posted
September 20, 2005
Study Start
March 1, 2006
Primary Completion
September 1, 2007
Study Completion
September 1, 2007
Last Updated
January 11, 2010
Results First Posted
January 11, 2010
Record last verified: 2009-12