The effect of aged garlic extract on the atherosclerotic process – a randomized double-blind placebo-controlled trial

Abstract

Background One of the most serious secondary manifestations of Cardiovascular Disease (CVD) is coronary atherosclerosis. This study aimed to evaluate whether aged garlic extract (AGE) can influence coronary artery calcification (CAC) and to predict the individual effect of AGE using a standard process for data mining (CRISP–DM). Method This was a single-center parallel randomized controlled study in a university hospital in Europe. Patients were randomized, in a double-blind manner, through a computer-generated randomization chart. Patients with a Framingham risk score ≥ 10 after CT scan (n = 104) were randomized to an intake of placebo or AGE (2400 mg daily) for 1 year. Main outcome measures were changes in CAC score and secondary outcome measures changes in blood pressure, fasting blood glucose, blood lipids and inflammatory biomarkers. Result 104 patients were randomized and 46 in the active group and 47 in the placebo group were analyzed. There was a significant (p < 0.05) change in CAC progression (OR: 2.95 [1.05–8.27]), blood glucose (OR: 3.1 [1.09–8.85]) and IL-6 (OR 2.56 [1.00–6.53]) in favor of the active group. There was also a significant (p = 0.027) decrease in systolic blood pressure in the AGE group, from a mean of 148 (SD: 19) mmHg at 0 months, to 140 (SD: 15) mmHg after 12 months. The AGE Algorithm, at a selected probability cut-off value of 0.5, the accuracy score for CAC progression was 80%, precision score of 79% and recall score 83%. The score for blood pressure was 74% (accuracy, precision and recall). There were no side-effects in either group. Conclusions AGE inhibits CAC progression, lowers IL–6, glucose levels and blood pressure in patients at increased risk of cardiovascular events in a European cohort. An algorithm was made and was used to predict with 80% precision which patient will have a significantly reduced CAC progression using AGE. The algorithm could also predict with a 74% precision which patient will have a significant blood pressure lowering effect pressure using AGE. Trial registration Clinical trials NCT03860350, retrospectively registered (1/32019).

Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

“…This results in a product with different organoleptic characteristics, such as a darker color, sweeter taste, softer texture and less pungent flavor, making it much more attractive to consumers. Despite the differences between both of them, the consumption of black garlic has been shown to improve human health [14][15][16][17], although the mechanism of how phenolic compounds or organosulfur compounds from garlic achieve this is not fully understood.…”

Successful improved peripheral tissue perfusion was seen in patients with atherosclerosis after 12 months of treatment with aged garlic extract

“…AGE with the active ingredient S‐allylcysteine (SAC) has been shown to have a positive effect on atherosclerosis 13‐23 …”

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

“…In another study, aged garlic extract exerts anti-atherogenic effects in cholesterol-fed rabbits through reduction of fatty steak development, vessel wall cholesterol accumulation, and the development of fibro-fatty plaques as well as lowering the progression of coronary artery calcification (CAC) [150]. In a randomized double-blind placebo-controlled trial, aged garlic extract significantly inhibited CAC progression, lowered the levels of IL-6 glucose, and blood pressure in 104 patients at increased risk of cardiovascular events after taking 2400 mg/daily of aged garlic extract for one year [151]. Another randomized clinical trial showed that a combination of aged garlic extract and co-enzyme Q10 suppressed the CAC progression and significantly decreased carbon reactive protein levels [152].…”