Kyolic's 104 Garl/Lecthn 200 caps
	Quantity in Basket:none Code: F2541316 Price:$15.44
	Quantity:

Aged Garlic Extract™ [300 mg];    Lecithin [190 mg] (per capsule). Aged Garlic Extract supports healthy    cholesterol levels1-17 and healthy    nerve function,18-23 and may quench    free radicals that may oxidize LDL    cholesterol and damage heart    tissue.24-26 Lecithin and its main constituent,    choline, are important building blocks    for all cell membranes.27 Choline is    necessary to make the crucial    neurotransmitter, acetylcholine, in the    brain and nerves.28

Studies have suggested that    choline and lecithin may help to    maintain healthy cholesterol levels    and nerves.29-34  Garlic combined with lecithin has    been shown to provide nutritional     support for healthy cholesterol and    blood pressure and to support    healthy circulation.35

Kyolic Formula 104

SUGGESTED USE:
Take two capsules with a meal twice daily.

Supplement Facts Serving Size 2 capsules		Product Codes: 104-41: 100 capsules 104-42: 200 capsules 104-43: 300 capsules
	Amount   per serving	%Daily Value
Aged Garlic Extract™†† Powder (bulb)	600mg	**
Lecithin	380mg	**
††Special Garlic Preparation **Daily Value not established

OTHER INGREDIENTS:
Gelatin, Silica and Magnesium Stearate (vegetable source).

Yeast, Sodium, Gluten, Sugar, Preservatives and Dairy Free.



REFERENCES FOR KYOLIC FORMULA 104

1. Abuirmeileh, N. et al. FASEB J. 5(6): 8048, 1991.
2. Efendy, J. et al. J. Vasc. Res. 33(S1): 23, 1996.
3. Efendy, J. et al. Atherosclerosis 132: 37-42, 1997.
4. Kawashima, Y. et al. Shinryo To Shinyaku (Treat. New Med.) 26: 377-388, 1989.
5. Lau, B. et al. Nutr. Res. 7: 139-149, 1987.
6. Liu, L. and Yeh, Y. 1999. FASEB 13(4): A556; #442.7.
7. Liu, L. and Yeh, Y.Y. 1998. FASEB A261:1523.
8. Qureshi, A. et al. First World Congress on the Health Significance of Garlic and Garlic Constituents (FWC). Washington, D.C. August 28-30, p. 16, 1990.
9. Steiner, M.  and Lin, R. 1994. J. Amer. Coll. Nutr 13(5): 524.
10. Steiner, M. et al. Am. J. Clin. Nutr. 64: 866-870, 1996.
11. Steiner, M. et al. J. Am. Coll. Nutr. 13(5): 524, 1994.
12. Steiner, M . et al. Shinyaku To Rinsho (New Drug Clin.) 45(3): 456-466, 1996.
13. Yeh, Y. et al. J. Am. Coll. Nutr. 14(5):545, 1995.
14. Yeh, Y. et al. FWC. Washington, D.C. August 28-30, p. 37, 1990.
15. Yeh, Y. et al. Lipids 29(3): 189-193, 1994.
16. Yeh, Y. Shinyaku To Rinsho (New Drug Clin.) 45(3): 441-450, 1996.
17. Yeh, Y. et al. In: Food Factors for Cancer Prevention. Ohigashi, et al. eds. Springer-ag, Tokyo, p 226-230, 1997.
18. Welch, C. et al. Cancer Lett. 63: 211-219, 1992.
19. Gwebu, E. et al. Soc. Neurosci. 24(2):#571.11, 1998.
20. Moriguchi, T. et al. Neurochem. Res. 22(12): 1449-1452, 1997.
21. Moriguchi, T. et al. Phytother. Res. 10: 468-472, 1996.
22. Nishiyama, N. et al. Int. Acad. Biomed. Drug Res. Basel. Karger. 11: 253-258, 1996.
23. Saito, H. et al. Ch. 16. In: Nutraceuticals: Designer Foods III Garlic, Soy and Licorice. Paul P. Lanchance (ed.). Food & Nutrition Press, Trumbell, CT, pp. 153-161, 1997.
24. Steiner, M. et al. J. Cardiovascular Pharmacol. 31: 904-908, 1998.
25. Mundy, J. et al. Atherosclerosis 143: 399-404, 1999.
26. Ide, N. & Lau, B. J. Pharm. Pharmacol. 49: 908-911, 1997.
27. Recommended Dietary Allowances (RDA). 10th ed. National Academy Press, Washington, D.C., 1989, pp.263-264.
28. Cohen, E. & Wurtman, R. Science 191: 561-562, 1976.
29. Sitaram, N. et al. Science 201: 274-276, 1978.
30. Sitaram, N. et al. Life Science 22: 1555-1560, 1978.
31. Linscheer, W. and Vergroesen, A. In Modern Nutrition in Health and Disease. (Shils, M.E. and Young, V.R. Ed.) 7th Edition. Philadelphia, Lea & Febiger, 1988, p.91.
32. O'Mullane, J. et al. Atherosclerosis 45: 81-90, 1982.
33. Beil, F. et al. J. Lipid Res. 21: 525-536, 1980.
34. Boyd, W. et al. Lancet 2: 711, 1977.
35. Samochowiec, L. & Wojcicki, J. Arztliche Forschung 37: 1-8, 1990.