You may have your favorite garlic pill. Larry King, CNN TV commentator, has his. But the problem with these pills is that most of the studies involving this herb and its health benefits involve its primary active ingredient, allicin, which most of the pills on the market provide little or none of.
Allicin has major antioxidant, anti-bacterial, anti-viral, anti-fungal, and anti-cancer properties. It is produced when a clove is crushed, which mixes the enzyme allinase with aliin.
Dietary Supplements
A fresh-crushed clove, macerated in a food processor, will yield about 13,000 micrograms of allicin. Allicin will degrade over time, so it can't be provided in pure form in dietary supplements.
Stomach acid degrades allicin, so pills need to be coated so they are protected from stomach acid, pass through the stomach, and then release allicin. But when 24 brands of enteric-coated pills were tested in a simulated acidic condition as found in the digestive tract, only 15% actually released allicin.
The only tablets that yielded allicin had high allinase activity and disintegrated rapidly. Some of these coated tablets passed through the digestive tract intact without disintegration of their coating whatsoever. [Journal Agriculture Food Chemistry 49: 2592-99, 2001] This may be why there are so many conflicting studies involving these pills.
Furthermore, some capsules provide nothing more than herb powder, which can be obtained at the spice rack in grocery stores for far less money. The enteric coated capsules made by Nature's Way (Garlicin) consistently released allicin. [J Agriculture Food Chemistry 53:6254-61, 2005]
If reading the label on a supplement, and it says it has "allicin potential," or actual "allicin," it is likely a mislabeled product. These pills have other healthy properties, as they may thin the blood and provide sulfur and selenium, but as far as provision of allicin, it would be better for most consumers to use freshly crushed cloves.
Quick Tips For Using Fresh Garlic
When using fresh herb you will get the most health benefits by cutting up each clove into fine pieces, or even better, crushing it. This can then be swallowed with water, or added to food.
When adding fresh herb to food, allow it to be exposed to the air for at least 10 minutes to maximize health benefits. Ideally you should add it to your food at the very end, so you don't reduce the allicin content by exposing it to heat.
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