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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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470 - ‘Supplementation with aged garlic extract improves both NK and ??-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention’. Clinical Nutrition. 31(3):337-44

Reference Number: 470

Year: 2012

Authors: Meri P Nantz, Cheryl A Rowe, Catherine E Muller, Rebecca A Creasy, Joy M Stanilka, Susan S Percival

Link: Link to original paper

Health: Antibacterial | Antifungal | Immune response | Inflammation

Nutrition: Fibre | Inulin | Prebiotic | Short chain fatty acids

Inclusions: Garlic

Summary

salt and rosemary being ground for loaf

Background & aims: Earlier studies show that dietary bioactive compounds can modify proliferation of ??-T cells. Garlic contains numerous compounds that have this potential and, in addition, has been shown to influence NK cell function. Our primary aim was to demonstrate that aged garlic extract could modify these immune cells.

Methods: A randomized, double-blind, placebo-controlled parallel intervention study recruited 120 healthy subjects (60 per group) to determine the effect of aged garlic extract supplementation (2.56 g/d) on immune cell proliferation and cold and flu symptoms.

Results: After 45 d of consuming an encapsulated aged garlic extract, ??-T cells (p = 0.039, n = 56) and NK cells (p = 0.043, n = 56) were shown to proliferate better compared to placebo. After 90 d of supplementation, illness diary entries showed that the incidence of colds and flu, a secondary outcome, were not statistically different; however, the group consuming the aged garlic extract appeared to have reduced severity as noted by a reduction in the number of symptoms reported (21% fewer, p < 0.001, z-test of proportions), a reduction in the number of days (61% fewer, p < 0.001, z-test) and incidences (58% fewer p < 0.001, z-test) where the subjects functioned sub-optimally and the number of work/school days missed due to illness (58% fewer, p = 0.035, z-test).

Conclusions: These results suggest that supplementation of the diet with aged garlic extract may enhance immune cell function and that this may be responsible, in part, for reduced severity of colds and flu.

Significance of this study to the baker:

This research provides evidence that using garlic in our bakes may enhance our immune function. It may not reduce the incidence of cold and flu, however, it may well lower the severity of the symptoms and reduce the number of days you feel ill with the cold or flu. So, depending on the time of year, you may like to try our  Wild Garlic Sourdough Miche or the Red Onion and Garlic Relish.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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