Stabilised Allicin is a unique extract from fresh garlic and has a number of exciting properties. Only recently, decades
after allicin was first identified in the laboratory, has it been possible to produce a stabilised form on a commercial scale.
A team of chemists and chemical process engineers have pioneered and patented the unique process of water-based extraction
and freeze drying that made this possible.
This milestone achievement has finally made it possible for researchers to explore allicin’s potential more fully
and more freely to confirm the most incredible spectrum of activity against a host of common ailments. Stabilised Allicin
has also been proven to have a great deal of synergy with other natural extracts leading to an increased efficacy.
Garlic cloves are odour-free until crushed or processed when garlic supplements are manufactured and cross-section
studies have indicated that the substrate alliin and the enzyme allinase are located in different compartments. This unique
organization suggests that it is designed as a potential defence mechanism against microbial pathogens in the soil. Invasion
of the cloves by fungi and other soil pathogens causes the interaction between alliin and allinase that rapidly produces allicin
and which in turn inactivates the invader. The reactive allicin molecules can now be stabilised thanks to a new process where
the biologically active Allicin is quickly diluted with water under controlled temperature and pressure to produce a perfectly
stable liquid Allicin.
