Allicin is the main active compound found in garlic. However, it’s not quite as simple as that….
In fact, Allicin is only found when two enzymes combine to form Allicin when a garlic bulb is damaged. It’s this process that makes the distinct smell that you get when you chop garlic – although Allicin itself doesn’t have any odour.
Unfortunately, Allicin is a very delicate substance and heat causes it to degrade rapidly (and microwaves totally destroy it), so cooking with it removes any medicinal benefit. Also, the heat generated during the manufacture of garlic capsules also reduces the amount of Allicin available – although garlic capsules still have many other health benefits.
Allicin is primarily an anti-bacterial agent, although it has strong anti-fungal and anti-viral properties as well. Research also shows that Allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.
In particular, as seen in the video at the top of the page, Allicin has proved extremely effective at combating MRSA infections and has been shown to have excellent results against many other health problems such as
- Athletes foot
- Candida
- Colds and flu
- Eczema
- Diarrhoea
- Nail fungus
- Ringworm
- And many more
AllicinMax is a unique, patented extract containing only stabilised Allicin powder. Each capsule contains 180mg of the stabilised Allicin powder and is free from artificial preservatives, colours, flavouring salt and gluten.
Allicin helpline: 01460-66457