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Garlic Oil with 0.24%-35% Allicin
Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors. It may help to remove heavy metals such as lead and mercury from the body. Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. Eating garlic gives the consumer an enhanced sense of well being - it makes you feel good just eating it.
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Product Details
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. Allicin has been studied for its potential to treat various kinds of multiple drug resistance bacterial infections, as well as viral and fungal infections in vitro.
Alliin (al'-ee-in) is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic.
Product Name | Latin Name | Specification |
Garlic Extract Powder | Allium Sativum L.
| Allicin 0.2% -5% HPLC Alliin 0.5%-10% HPLC |
Garlic Oil | 100:1, 200:1, 500:1, 100% Pure Allicin (Diallyl trisulfide) 0.24%-30% Ajoene: 0.1%-1% |
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