When fresh garlic is cut or crushed, an amino acid, allicin, 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.
One capsule is equivalent to about 40 individual cloves or 7 full heads of garlic! Allicin is formed by the active enzyme that is produced by crushing garlic. All the benefits of high strength garlic in one convenient capsule
Ingredients: AllicinMax capsules contain 180mg Allisure® - concentrated natural allicin extracted from fresh garlic. Casing is non-GM maltodextrin. AllicinMax is free from artificial colouring, flavouring, salt, gluten and preservatives. Suitable for vegans and vegetarians.