Antioxidants Quell Sickle-Cell

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:    Frankp@chiro.org

From The April 2001 Issue of Nutrition Science News

by Jack Challem

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A half-century ago, Linus Pauling, Ph.D., defined sickle-cell anemia as the first "molecular disease." The condition is characterized by severe pain caused by blood clots. Researchers at the Philadelphia Biomedical Research Institute asked 10 patients with sickle-cell anemia to take a combination of 6 g aged garlic extract, 6 g vitamin C, 1,200 IU vitamin E, and 1,000 mcg folic acid per day for six months. Twin siblings took only folic acid. Patients taking the antioxidants had one-third as many as painful sickle-cell episodes and also reported higher energy levels.

Sickle Cell Anemia: A Potential Nutritional Approach for a Molecular Disease
Nutrition 2000 (May);   16 (5):   330-338

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