Garlic- Ancient Medicine for the future
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.
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, Allicin Itnernational have pioneered a patented process which provides biologically active stabilised Allicin in AllicinMAX™ and Allimed® range of products.
More than 2000 scientific papers citing allicin are available on 'Athens', the university and scientific community database or you can look in Pub Med.
Allicin has been tested in vitro (in the lab) and proved effective against a wide spectrum of otherwise resilient threats. In vivo (in life), allicin tests very positively. It has been used recently, for example, in trials led by Dr R Cutler (Queen Mary University, London). The papers are available on a Google Scholar search (Dr R R Cutler, allicin).
AlliMed products are classified as Dietary Supplements and as such are not intended to diagnose, treat, cure or prevent any disease. Of course due to government restrictions we are not allowed to tell you anything about them! So just pop "allicin" into Google Scholar and see what you can find - or email or call us.
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 Allicin International to capture garlic's active component in a form that can be used by the body.
How Does Allicin® 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. Allicin® doesn't need to be converted since it actually contains stabilised allicin. When Allicin® is taken, the allicin is not destroyed but is easily absorbed into the blood stream. The allicin in Allicin® likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.