(RENO, NV) . . . Oct. 6, 2006 . . . A study presented at the Annual Meeting of the American College of Nutrition today shows that a new proprietary garlic product developed by Nutra Products, Inc., Garli-Eze, delivers allicin, the key bioactive ingredient of garlic, to the body in amounts equal to that of fresh high allicin garlic macerate and yielded no unsocial responses due to chewing fresh garlic.

Allicin is a very short-lived bioactive in garlic and thus requires elegant and sophisticated methods to measure its appearance. The study presented used a method developed by Dr. Larry Lawson, a world renowned garlic researcher, and which was published as a seminal research article in 2005 in the Journal of Agricultural and Food Chemistry. This method employs a highly sensitive method of analyzing the breath after ingestion of garlic and unequivocally can determine if garlic was both delivered to the body for absorption, and its subsequent absorption.

Dr. Rick Falkenberg, Chief Technical Officer of Nutra Products Inc., the maker of Garli-Eze, "Allicin is the only known key biologically active compound of fresh crushed garlic. We believe a high level of allicin delivered directly to the gastrointestinal tract is a key to helping maintain a healthy cardiovascular system. This preliminary human study indicates that Garli-Eze can deliver large amounts of allicin directly to the upper gastrointestinal tract where it can be easily absorbed. Using innovative state-of-the-art manufacturing we have developed a process that delivers as much natural allicin as fresh garlic without offensive odors or discomfort. This new, all natural proprietary process is designed to eliminate the degradation of alliinase which occurs when high potency garlic mixes with stomach acid. In fact, Garli-Eze activates in stomach acid yet doesn't use an 'enteric coating', which typically employs a mix of synthetic chemicals designed to protect the capsule contents from stomach ac
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Contact: Jeff Nedelman
nedelman@verizon.net
434-361-1633
Strategic Communications
6-Oct-2006

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