What is allicin?
When fresh garlic is cut or crushed, an amino acid, alliin, combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is Allicin. Allicin, generated from fresh garlic, changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the ‘mother’ substance of garlic, which is responsible for the majority of its remarkable properties. Allicin is the major biologically active component of garlic. First reported by Cavallito and Bailey in 1944, allicin is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic. Research also showed that allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.
A Brief History of Garlic..
It is thought that Garlic originated in the Kirgiz Desert in Siberia around 7000 years ago. It was imported into Ancient Egypt to feed the slaves who built the pyramids and to keep them fit and healthy. Since that time, garlic has played an important part in almost every civilisation across the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength. Over the last century, an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic.
To bring Allicin for all to benefit, we have pioneered a patented process which provides biologically active stabilised Allicin in our AllicinMAX™ and Allimed® range of products. Allicin is odour controlled. Allicin is Certified Bio-Active. Allicin is Scientifically tested. Allicin can be used everyday.
How is Allicin made?
In the manufacturing process, a special flood reaction system using only water is able to produce large quantities of stabilised allicin. The liquid is then carefully dried, under controlled conditions, to maintain its potency. This sophisticated process has for the first time allowed us to capture garlic’s active component in a form that can be used by the body.
How Does AllicinMAX® Differ from Garlic Supplements?
Garlic supplements do not contain any allicin at all. They rely on your body being able to generate small quantities of allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic. The oil that is produced is then diluted and placed into a capsule. This process destroys most, if not all of the available allicin. A few garlic powder supplements can generate some allicin during the digestive process. This depends, however, on the prevailing stomach conditions and may take several hours. AllicinMAX® doesn’t need to be converted since it actually contains stabilised allicin. When AllicinMAX® is taken, the allicin is not destroyed but is easily absorbed into the blood stream. The allicin in AllicinMAX® likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.
How Much AllicinMAX® do I need?
Just one to two capsules of AllicinMAX® taken each day at mealtimes should provide enough allicin for your general health and well-being. However you may take up to 10 per day if necessary to increase the beneficial effect.
AllicinMAX® is not recommended for children under 3 years of age.
If you are allergic, intolerant, or hypersensitive to garlic do not take AllicinMAX® capsules.
Suitable for Vegetarians and Vegans.
AllicinMAX® is free from wheat, soy, dairy, gluten, yeast, salt, nuts, artificial flavours, colours and preservatives.
Allicin can be taken with any pharmaceutical drug including blood thinning agents.