Wednesday, December 20, 2006 Sickle Cell Fears AGE By Zosimo T. Literatus, R.M.T Breakthroughs
“A lady of ‘certain age’,” wrote Lord Byron in his book Don Juan, “which means certainly aged.” Indeed, “age” can sometimes mean only “aged.” And the same is true with AGE; it simply means “aged garlic extract.”
In a 2002 study, led by Junichiro Takasu from the Department of Medicine at the Harbor-UCLA Medical Center of UCLA School of Medicine (Torrance, CA, USA), shows that AGE brings down sickle cell anemia within a four-week period.
Sickle cell anemia, “one of the most prevalent hereditary disorders with prominent morbidity (illness) and mortality (death)” (the team observed), is significantly influenced by an imbalance of oxidative processes in the body.
Sickle red blood cells are susceptible to increased oxidants in the body.
AGE was prepared by soaking sliced raw garlic (Allium sativum) in 15-20 percent aqueous ethanol for 20 months at room temperature. The extract is filtered and concentrated under reduced pressure at low temperature. It contains 305 g/liter of extracted solids. Its active ingredient, S-allyl cysteine, was at 1.47 g/liter. The aging process was done to remove allicin, a compound formed when the garlic is crushed, and has been believed to cause bursting of blood cells in animals.
The study measures changes in RBC count, hemoglobin level, and Heinz body count (as indicator for sickle cell anemia). Heinz bodies are aggregates of insoluble blood pigments that adhere to the membrane of sickle-shaped red blood cells. AGE was self-administered at a dose of 5 ml twice daily.
The result, published in the BMC Blood Disorders (2002), showed that all other indicators have not changed significantly except for the average Heinz body count which dropped from 58.9 to 29.8 percent in all patients.
“The oxidative stress,” said Takasu, “may contribute to the sickling process with formation of ‘dense cells,’ the development of vasoocclusion (obstruction in the blood vessels), and shortened RBC survival.”
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