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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.
To support general health and well-being, it is recommended to take one Allimax capsule a day. At the time of the onset of symptoms, the dose should be increased to several or even a dozen capsules per day taken in divided portions. Increased dose should be taken at a time when you feel unwell and return to the prophylactic dose when the signs of the disease disappear.
The formulation can be taken regardless of the meal. AllimaxTM is relatively safe and can be used together with other medicines, including anticoagulants. Research suggests that allicin can have a synergistic effect with many pharmaceuticals, in particular antibiotics.
This product is also safe for children, pregnant and breastfeeding women. To facilitate taking or reducing portions, the capsule can be ripped.
When using the formulation to support the health of cardiovascular system, take 1-4 capsules a day.
Allimax is a company specializing in the production of dietary supplements containing allicin (a substance present in garlic). Due to the lack of allicin in fresh garlic and the formation of this compound in the enzymatic reaction, it was necessary to learn the appropriate method of obtaining allicin.
In the course of the research, specialists cooperating with Allimax developed a patented process of deriving this substance from garlic, thus obtaining a bioactive and stable standardized extract.
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|per 1 capsule||amount||%DV|
|Allicin extract (Garlic bulb) (Allisure® AC-23)||180mg||*|
Vegetarian kapsule (hypromellose, water), maltodextrin (non-GMO), gum acacia.
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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