About Allicin

What is allicin?

When fresh garlic is cut or crushed, an amino acid, alliin, 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.

A Brief History of Garlic..

It is thought that Garlic originated in the Kirgiz Desert in Siberia around 7000 years ago. It was imported into Ancient Egypt to feed the slaves who built the pyramids and to keep them fit and healthy. Since that time, garlic has played an important part in almost every civilisation across the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength. Over the last century, an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic.

To bring Allicin for all to benefit, we have pioneered a patented process which provides biologically active stabilised Allicin in our AllicinMAX™ and Allimed® range of products.

Best Sellers

Allimed® 100 Capsule Pack

Allimed® 100 Capsule Pack

The Allimed® 100 capsule pack provides a month's supply of stabilised.

Retail Products

AllicinMAX™, 90 capsule pack

AllicinMAX™, 90 capsule pack £20.59

Each AllicinMax pack contains 90 size 3 VegiCap capsules in foil-sealed packets.