Allisure Powder 180mg

Garlic is great, but Allimax is better

Garlic is great for you! Seventeen amino acids, at least 33 sulphur compounds, eight minerals (germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc) and the vitamins A, B and C. But garlic itself contains no allicin, the powerful antimicrobial compound found in Allimax. Garlic makes allicin only once its structure is ruptured and the two compounds alliin and allinase come into contact to form allicin which attacks the cell walls of soil borne microorganisms.

What Is Allicin?

When fresh garlic is cut or crushed, a sulphur compound, alliin (Alli-een) combines with an enzyme, alliinase and a chemical reaction starts. The first compound that is formed is allicin.

Unfortunately, allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulphur-containing compounds, known as thiosulphates. Allicin is the one compound that is always described as the "mother" substance and is responsible in whole or in part for many of the properties attributable to garlic!