Product detailed description

The Presence of Allicin in Garlic and Its Biological Properties

were first reported in 1944 by Chester John Cavallito. Since then, decades of extensive research have focused on the so-called "heart of garlic." Allicin has demonstrated several therapeutic effects:

• Antimicrobial
• Anti-asthmatic
• Immunoregulatory
• Blood pressure-lowering properties.

Allicin also shows great potential in treating cardiovascular diseases (CVD). It helps enhance the body's antioxidant defense, reduces blood fat levels, and prevents cardiac hypertrophy (enlargement of the heart muscle). It promotes blood vessel relaxation and improves their flexibility. Additionally, it may slow the spread of tumor cells into blood vessels and inhibit platelet aggregation.

Allicin is most commonly used during flu infections or elevated CRP levels. It has anti-inflammatory and antibacterial effects.

How is Allicin formed?

Allicin in garlic is formed and released only after mechanical damage, where the disruption of garlic cells activates the enzyme alliinase, which metabolizes alliin into allicin. It forms during crushing and chopping garlic.

If garlic is consumed whole, allicin is not produced.

To achieve the same effect as one capsule of Anjolie’s Allicin, you would need to consume approximately 2000 cloves of fresh garlic.

Our capsules contain a certified bioactive 24% allicin extract.

Dosage:

3-3-3

Anjolie is a registered trademark owned by:

Anarich JP, s.r.o.

Company ID: 24230812

VAT ID: CZ2423018

Company address: Jabloňová 1142, Jesenice, 252 42