Now you get the power of allicin combined with the power of garlic. Two amazing ingredients that strengthen and support your immune system. Allicin and garlic have ben proven in laboratory testing to have a powerful synergistic effect not only on one another but on you.
Garlic has been used as a remedy and health-promoter for over 5,000 years. Garlic was widely used in ancient Assyria, Egypt, India, Greece and China.
In more recent times, at least 1,200 pharmacologic studies have been done on garlic by 1997, as well as many hundreds of studies on the chemistry of garlic and it’s power component, allicin..
Perhaps allicin’s most important power in this time of antibiotic-resistant germs and ever-new microbial diseases (SARS, flesh-eating Strepto-coccus, West Nile encephalitis virus, AIDS…), is its amazing broad-spectrum antimicrobial activity.
In their 1999 review of allicin’s antimicrobial activities, Ankri and Mirelman report on the antibacterial, antifungal, antiparasite, antiviral activity of allicin.
They note that a broad range of bacteria, including E. coli, Staphylococcus Aureus, Streptococcus pyogenes, Proteus mirabilis, Pseudomonas aeruginosa, Acetobacter baumanii, Klebsiella pneumoniae, Enterococcus faecium, Myco-bacterium tuberculosis, H. pylori, Salmonella, Clostridium and Shigella are ALL Allicin-sensitive.
Our stabilized allicin is made in the same way that allicin from fresh garlic is formed when we bite into it. This sophisticated process means garlic's active component (allicin) can be captured and delivered directly where your body needs it. This patented process ensures that large quantities of stable allicin can be produced.