Garlic Brochure- Super Potency & Purity without Pungency

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• All 3 products contain garlic’s original amino acids, vitamins, minerals and special sulphur compounds, including: allin, allinase, allicin, diallyldisulfide compounds, and naturally-occurring selenium.

• Chlorophyllin is the stabilized form of chlorophyll, nature’s deodorant.

• Enteric coating releases capsule contents in the small intestine, bypassing the stomach.

• Freeze-Dried Ginger (6:1 Extract) preserves all the active principles such as gingerol, gingediol, gingediacetate, zingerone, ziniberene, and zingiberaceae.

The Potency of Fresh Garlic

Jarro-Gar 800™ is processed at relatively low temperatures within a span of 30 minutes, thereby preserving the natural nutrition of the garlic. Jarro-Gar 800™ is NOT aged or subjected to steam distillation or high heat because these processes denature the garlic. Jarro-Gar 800™ contains the original amino acids, vitamins, minerals and special sulphur compounds, including: allin, allinase, allicin, diallyldisulfide compounds, and naturallyoccurring selenium. Most garlic researchers feel that many of garlic’s traditional health benefits depend upon preserving the bulb’s contents as close as possible to that found in the fresh, raw product.

For example, scientists studied the effect of water extracts of raw garlic and boiled garlic on cyclooxygenase activity in rabbit tissues. One form of the cyclooxygenase enzyme contributes strongly to inflammation of the joints and other tissues. Raw garlic inhibited this pro-inflammatory cyclooxygenase activity; boiled garlic was found to have little effect. The researchers suggested that this may be because the active component of raw garlic is destroyed upon heating.

Jarrow Formula’s garlic products are processed to maintain as much as possible the activity of raw garlic while controlling odor and digestion.

Antioxidant Properties Are Synergistic with Ginger and Chlorophyllin

Garlic in its fresh state inhibits both lipoxygenase and cyclooxygenase, two enzyme systems which generate free radicals in the body. Allyl methyl trisulfide, a compound found in garlic, is a powerful activator of glutathione S-transferase, one of the primary enzyme antioxidants found in the cells and one of the most significant of all antioxidants. Another antioxidant element found in garlic is the compound S-methylcysteine sulphoxide. The protective mechanisms of these and other garlic compounds may possibly be complemented by the addition of ginger, a potent herb which itself inhibits the generation of free radicals.

Chlorophyllin is the water-soluble analogue of the pigment chlorophyll which gives plant leaves their green color. Many beneficial properties are attributed to chlorophyll by traditional medical systems. Modern research very recently has confirmed that chlorophyllin has significant properties as an antioxidant. When scientists examined the membrane-protective properties of chlorophyllin in both in vitro (test tube) and ex vivo conditions (drawing blood from a living animal), they found that oxidative damage was reduced. In fact, the antioxidant protective effect of chlorophyllin was more than that observed with ascorbic acid (vitamin C), glutathione and two other powerful antioxidants. When chlorophyllin was fed to mice at a dose of 1% in drinking water, there was a significant reduction in the potential for oxidative damage to the liver, brain and testis, which indicates potent protection in a variety of different tissues. The researchers concluded that their studies showed that chlorophyllin is a highly effective antioxidant which is capable of protecting the mitochondria (the energy factories of the cells) against oxidative damage induced by various sources. Although there may be some overlap with the actions of garlic, several of the mechanisms tested in this trial were different from those activated by fresh garlic.

Garlic -- The Multi-Protector

Traditional herbalism has long claimed that garlic consumption is good for the cardiovascular system. Modern research indicates that there may be something to such claims. For instance, blood pressure is controlled by a number of mechanisms which garlic influences. It has been reported that garlic activates nitric oxide synthase in the smooth muscle cells of the walls of the arteries. It is the synthesis of nitric oxide in the artery wall which allows the muscles surrounding the artery to relax. This relaxation, in turn, reduces the blood pressure much as switching from a very small pipe to a much larger pipe can reduce water pressure. If garlic can support the normal production of nitric oxide in the arteries, it may help maintain healthy blood pressure.

Another cause of hypertension is an unusual degree of activity of the enzyme adenosine deaminase. This enzyme breaks down a chemical messenger that is involved in blood pressure regulation. Water extracts of fresh garlic (Allium sativum) inhibit the activity of adenosine deaminase in cultivated cells taken from the walls of human arteries (endothelial cells). A water extract of dried garlic powder also has been shown to inhibit adenosine deaminase activity, albeit a part of the active principle is lost during the preparation of the garlic powder. The inhibition of endothelial adenosine deaminase by garlic extracts seems to contribute to the hypotensive or blood pressure-lowering activity and vessel protective effects traditionally ascribed to garlic.

Blood vessel health is also affected by how viscous or sticky the blood is, how quickly it clots, and how quickly unnecessary clots can be removed. Plaque on artery walls is in part composed of blood platelets and fibrin, a structural material found in blood clots. Damaged artery endothelial cells have a stimulating effect upon platelets. Platelets adhere to sites of damage and then release factors which cause a proliferation of the endothelial cells to cover the injury. Yet other blood components called thromboxanes can become involved which can produce yet more clotting. A number of different components in garlic, including E, Z ajoene and allicin, are powerful inhibitors of excessive platelet aggregation and can improve fibrinolysis, the action which dissolves fibrin clots. Finally, it should be mentioned that garlic appears to positively influence blood lipids, as indicated by various human trials. These trials have not supported the benefits of garlic oil, but rather those of garlic in or close to its natural form. Some authors have suggested that compounds in ginger may act to improve these benefits when ginger is consumed along with garlic.

Inhibiting Toxins with Garlic and Chlorophyllin

Garlic is commonly described as improving immune function. Another aspect of the herb’s protection, however, is its inhibition of the formation of nitrosamines. These cancer-causing compounds are often formed during digestion and are implicated in cancers of the stomach and the intestinal tract.

Chlorophyllin appears to provide its own protective effects against a number of liver toxins. For instance, it has been reported that residents of Qidong, People’s Republic of China, are at high risk for development of a form of liver cancer called hepatocellular carcinoma, in part from consuming foods contaminated with poisons known as aflatoxins produced by certain molds found commonly on peanuts. Chlorophyllin has been shown to be an effective inhibitor of aflatoxin toxicity in animal models by blocking the bioavailability of this toxin. In a randomized, double-blind, placebo- controlled trial, researchers tested whether chlorophyllin could alter the disposition of aflatoxin. 180 healthy adults from Qidong were randomly assigned to ingest 100 mg of chlorophyllin or a placebo three times daily for four months. The primary endpoint was modulation of levels of aflatoxin-N(7)-guanine adducts in urine samples collected after 3 months. This aflatoxin-DNA excretion product serves as a biomarker of the biologically effective dose of aflatoxin, and elevated levels are associated with increased risk of liver cancer. Adherence to the study protocol was outstanding, and no adverse events were reported. The researchers concluded that interventions with chlorophyllin or supplementation of diets with foods rich in chlorophyll may represent practical means to prevent various environmental toxins from acting on the liver and other body organs and systems.

Usage

Take 1 to 3 capsules per day with meals, or as directed by your qualified health consultant.

References

Ahmed RS, Sharma SB. Biochemical studies on combined effects
of garlic (Allium sativum Linn) and ginger (Zingiber officinale Rosc)
in albino rats. Indian J Exp Biol. 1997 Aug;35(8):841-3.
Ali M. Mechanism by which garlic (Allium sativum) inhibits cyclooxygenase
activity. Effect of raw versus boiled garlic extract on
the synthesis of prostanoids. Prostaglandins Leukot Essent Fatty
Acids. 1995;53(6):397-400.
Cheng JY, Meng CL, Tzeng CC, Lin JC. Optimal dose of garlic
to inhibit dimethylhydrazine induced colon cancer. World J Surg
1995 Jul-Aug; 19: 621-625, discussion 625-6.
Egner PA, Wang JB, et al. Chlorophyllin intervention reduces aflatoxin-
DNA adducts in individuals at high risk for liver cancer. Proc
Natl Acad Sci USA 2001 Dec 4;98(25):14601 14606.
Kamat JP, Boloor KK, Devasagayam TP. Chlorophyllin as an effective
antioxidant against membrane damage in vitro and ex vivo.
Biochim Biophys Acta 2000 Sep 27;1487(2-3):113-27.
Mei X, et al. The blocking effect of garlic on the formation of Nnitrosproline
in the human body. Acta Nutr Sin 1989;11:144-145.
Melzig MF, Krause E, Franke S. Inhibition of adenosine deaminase
activity of aortic endothelial cells by extracts of garlic (Allium sativum
L.). Pharmazie 1995 May; 50: 359-361.
Pedraza-Chaverr]i J, Tapia E, et al. Garlic prevents hypertension
induced by chronic inhibition of nitric oxide synthesis. Life Sci
1998;62(6):PL 71-7.
Smith WA, Freeman JW, Gupta RC. Effect of chemopreventive
agents on DNA adduction induced by the potent mammary
carcinogen dibenzo[a,l]pyrene in the human breast cells MCF-7.
Mutat Res 2001 Sep 1;480-481:97-108.

Source: Jarrow Formulas