According to new research the phyto nutrient in garlic called Allicin, may prevent unabsorbed choline or L-Carnitine to be metabolized into TMAO. TMAO, trimethylamine N-oxide, is a compound that has been linked to increases in cardiovascular disease risks. Although antibiotics also may stop TMAO production, side effects and resistance to antibiotics have made this alternative unattractive and have encouraged a natural alternative to be sought out.
Male mice were divided into 4 groups One group received the control food, the second group received an L-Carnitine diet, the third group received the carnitine diet plus supplemental allicin. The final group received the control food plus the supplemental allicin. The study lasted 6 weeks. The second group (L-Carnitine diet) had the highest TMAO levels, 4-22 times higher than the control group. These heightened TMAO levels were reduced in the third group (L-Carnitine plus supplemetal allicin).
Garlic has been shown to promote heart health benefits in many studies. Consumer awareness of these benefits plus garlic’s immune supporting benefits have benefited the sales of this natural supplement. Consumers seek the benefits of garlic without the odor. Allicin the phyto nutrient in garlic often associated with the health benefits of garlic is not found in fresh garlic. Allicin is formed when garlic is crushed.
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