Allicin: The Power Behind Garlic
First isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944., Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae.The power of raw garlic derives from an enzyme called Alliinase, which is released when the structural integrity of fresh garlic is altered (e.g., cut or crushed). Alliinase catalyzes the formation of sulfenic acids from cysteine sulfoxides. Once formed, sulfenic acids begin transmuting into thiosulfinate compounds. In the case of alliin, the resultant compound is allicin. Allicin is an incredibly potent antioxidant and induces metabolic stress on invasive pathogens by disrupting their defenses and starving them of metabolic elements and compounds.
Allicin is physiologically active in microbial, plant and mammalian cells. In a dose-dependent manner allicin can inhibit the proliferation of both bacteria and fungi or kill cells outright, including antibiotic-resistant strains like methicillin-resistant Staphylococcus aureus (MRSA).
Recent research points to several therapeutic effects of allicin, such as promoting insulin sensitivity (1,2), decreasing blood glucose levels (3,4), regulating lipid metabolism (5,6), reducing homocysteine levels (7), attenuating superoxide production and limiting inflammation and fibrogenesis (8), and limiting atherosclerotic plaque buildup (9).
Stable Allicin is a lab-certified allicin product delivering high potency allicin enhanced with Bioperine (black pepper extract) to increase bioabsorbability. Our product contains high levels of stabilized allicin that provides broad-spectrum immune support and immunomodulating properties.
Recommended dosage is 1-2 capsules per day with food. An additional capsule can be taken when fighting off an illness. The product can be taken on an empty stomach, but one may feel discomfort as the high strength allicin is released.
Fresh garlic must be crushed in order to release the compounds and two garlic cloves may do the job. However, although all garlic may look the same, there are dozens of varieties many of which have very little allicin. Hence to play it safe, take the capsule or take both.