From The April 2001 Issue of Nutrition Science News
by Jack Challem
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