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Garlic (Allium sativum) has been used as a medicine and health-promoter for 5,000 years. It was widely used in ancient Assyria, Egypt, India, Greece and China. In more recent times, at least 1,200 pharmacologic studies were done on garlic by 1997, as well as many hundreds of studies on the chemistry of garlic.

Perhaps Allicin’s most important power in our modern age of antibiotic-resistant germs and ever-new microbial diseases (SARS, flesh-eating Strepto-coccus, West Nile encephalitis virus, MRSA, 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.

This stabilized Allicin is made in the same way that Allicin from fresh garlic is formed when we bite into it. This sophisticated process means that, for the first time ever, 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.

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