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100% Allicin 180mg 100% Allicin 180mg 30 caps.
33.17 $

100% Allicin 180mg

All variants:

From 3 units only 32.50 $ /Units.

No gluten Vegetarian Vegan
33.17 $With VAT
1.11 $ / serving
We can let you know you when the product will be available again
  • Produced from fresh, raw garlic heads
  • Contains stabilized and highly concentrated allicin
  • Exhibits wide pro-health effect
  • Strengthens the immune system
  • Strengthens the health of the cardiovascular system
  • Possesses anti-cancer properties
  • Has a role of a strong natural antibiotic
  • Characterized with antibacterial activity
  • Has antifungal activity
  • Has antiviral properties
  • Without artificial additions

AllimaxTM is a high quality diet supplement containing stabilized and concentrated allicin, which is obtained from selected, raw garlic heads with the help of innovative, controlled temperature extraction method. Allicin is the main bioactive substance of garlic, exhibiting a range of pro-health properties. According to research, it can play an important role in i. a. the prevention and treatment of many ailments, mainly caused by bacteria, viruses and fungi.

Garlic (Allium sativum) is not only a seasoning for dishes, but also a valuable herbal material used in folk medicine for centuries. Garlic has a positive effect on the whole organism, especially on the immune and cardiovascular system. It also has strong antimicrobial effects.

Garlic’s main active substance
Allicin is a sulfuric compound formed during grinding of fresh garlic as a result of the reaction between allin and allinase enzyme. Along with the discovery of allicin, the main ingredient responsible for the unique properties of garlic has come to light. Allicin is the most important biologically active component of this plant, responsible for its wide spectrum of antimicrobial activity.

Stability and activity of allicin
Unlike other garlic-based preparations, Allimax, contains pure bioactive allicin. Allicin created during a reaction undergoing in natural conditions such as slicing or crushing of garlic, quickly turns into other sulfuric substances that do not exhibit such effects. Allimax contains specially stabilized allicin which, due to the use of a specially developed production process, maintains its potency.

Scientifically proven properties
So far, more than 5,000 scientific publications confirming the pro-health effects of garlic have been published. Proven pharmacological effects of allicin include the following: antibacterial, antiviral, antifungal, antiparasitic, anticancer, antithrombotic, antihypertensive, antiatherosclerotic and antioxidant.

Antiatherosclerotic action of garlic
The antiatherosclerotic action of garlic is based on inhibiting HMG-CoA reductase, reducing fatty acid synthetase, and preventing intracellular accumulation of lipids. Garlic in various forms has also hypoglycemic effects and prevents the development of cardiovascular diseases. Using a wide range of mechanisms, garlic inhibits the aggregation and adhesion of platelets, prevents hyperlipidemia, regulates muscle tension and has antioxidant properties. Therefore, it prevents the development of atherosclerosis, thrombosis and hypertension.

Antibiotic properties of Garlic
Garlic increases the defensive properties of the organism, strengthening and regulating cellular reactions of the immune system. It is often referred to as a natural antibiotic. Garlic has strong antibacterial, antifungal and antiviral activity. In this area it surpasses synthetic antibiotics that only exhibit antibacterial activity. The undoubted advantage of garlic is also the lack of side effects.

Antibacterial spectrum of garlic
The active substances contained in garlic negatively affect the bacteria Helicobacter pylori, which live in the gastrointestinal tract and are responsible for inflammation of the stomach, its subsequent ulcerations and can even in consequence be responsible for the development of gastric cancer. Garlic also contributes to the destruction of bacteria from the Mycobacterium kind, which can cause tuberculosis, as well as to the development of bacteria form Lactobacillus kind.

In the research the properties of garlic were compared with the ones of commonly used antibiotics, including penicillin, erythromycin or tetracycline. It confirmed the well-known properties of garlic and at the same time proved its effectiveness in inhibiting certain bacteria which is resistant to antibiotics. Garlic is an effective antibiotic against many bacteria including Staphylococcus aureus, Streptococcus, Escherichia coli and Klebsiella pneumoniae. Garlic also has antifungal properties, and from the medical perspective, the most important is the inhibition of Candida albicans.

Garlic as prophylaxis
The research has also shown a negative relation between garlic consumption and the frequency of occurrence of colon cancer as well as colorectal cancer. The anticancer effect of garlic arises from the influence of its main bioactive components on glutathione S-transferase (GST) dependent enzymes.

To sum up, Allimax is a diet supplement with a broad spectrum of activity in general health prophylaxis. The formulation can be used as a supportive treatment in therapy of many diseases of bacterial, viral or fungal origin, including acne, bladder infections, candidiasis, mouth and lips ulcers, cold and flu, cough and respiratory infections, during sore throats, diarrhea and parasitic infections. The formulation can also be applied as a precaution agent in atherosclerosis and other cardiovascular diseases.


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Container size: 30 capsulesServing size: 1 capsuleServings per container: 30
per 1 capsuleamount%DV
Allicin extract (Garlic bulb) (Allisure® AC-23)180mg*

Other ingrednients

Vegetarian kapsule (hypromellose, water), maltodextrin (non-GMO), gum acacia.

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Allicin (dialysyl thiosulfate) is a chiral compound that contains a sulfur atom. It is produced in garlic (Allium sativum); it is responsible for its characteristic, sharp smell and antibiotic properties. The precursor to allicin is alliin, found in garlic. The process of allicin formation takes place with the participation of the alliinase enzyme, which is activated after damage to garlic cell walls (for example by crushing the cloves).

Allicin has strong antimicrobial properties. It destroys harmful Gram-positive and Gram-negative, aerobic and anaerobic bacteria, with efficacy comparable to that of broad-spectrum antibiotics. In addition, it combats viruses, fungi, and parasites. Allicin has a beneficial effect on the cardiovascular system. By limiting the production of thromboxane, it prevents excessive platelet aggregation and protects against clot formation. It may also lower cholesterol and reduce oxidation of the LDL fraction.

Preparations with allicin are a valued element of general-health prophylaxis. They are recommended to improve immunity, they can also be used as part of the prevention of cardiovascular and circulatory diseases.


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