Other ingredients: None, Starch & Vegetable Capsule. Allicin approximately 5.4mg per 700 mg powder.
BioPure's Garlic is proprietarily processed to preserve and retain its stable and ultra high content of richly bio-available allicin.
Suggested Servings: 1 Capsule, or as directed by your practitioner. It is NOT recommended to open this capsule as you may limit or lessen the efficacy and stability of the ulta high allicin content.
Cautions and contraindications: Not intended for use for children or during pregnancy or when breast feeding except under the care of a licensed medical practitioner.
Dosages, indications and any other information contained herein is suggested use only and not to be considered treatment recommendations. Please consult with a healthcare provider for treatment of any illness or condition, especially if you are pregnant, breast-feeding or considering treating a child. We suggest that you consult a licensed physician if you have any health problems and you require a medical diagnosis or medical advice or treatment. Our products are not intended to diagnose, treat, cure, or prevent any disease. For all matters that relate to your health, please contact your physician.
Research and Morre Information:
Garlic, Allium sativum, is a member of the plant family Liliaceae. It is native to central Asia but is now widely cultivated for both culinary and medicinal use. The pungent tasting flesh of the garlic bulb has made it a staple flavoring ingredient in the kitchens of many cultures. In addition, garlic has been used in traditional medicine for thousands of years, for purposes as diverse as providing strength and productivity among workers1, fighting the common cold, preventing wound infections, treating dysentery, and combating the plague1,2. Today garlic is associated with cardiovascular health, detoxification, immune system support, support function needs of cancer patients, and with having antioxidant, inflammation, and microbial defense properties1,2.
Research has identified trace minerals, enzymes, and in particular, sulfur-containing compounds within garlic, that are involved in its various health benefits3,4,5. The primary sulfur compound present in fresh garlic has been named alliin (S-alkylcysteine sulfoxide). Alliin is odorless when undisturbed within an intact garlic clove. But when the clove is chopped or crushed, the alliin is exposed to allinase enzymes and rapidly breaks down to volatile sulfur compounds called thiosulfinates, which release the characteristic aroma and flavor of garlic. The most abundant thiosulfinate produced is allicin, and it is the biological activity of this compound that is responsible for many of garlic’s beneficial properties4.
Allicin has shown significant antimicrobial capabilities against a wide spectrum of bacteria, as well as antifungal, and antiparasitic effects. E. coli, Staph. aureus, Helicobacter pylori (causing gastric ulcers), and Candida albicans (causing yeast infections) are a few among the many microbes that have shown sensitivity to allicin6,7. It is promising that drug resistant bacteria such as those causing MDR (multi drug resistant) tuberculosis, do not seem to develop resistance to allicin8. In general, garlic is believed to boost the immune system and may even enhance the effectiveness of some prescription antibiotics9.
The sulfur compounds and flavonoids found in garlic have antioxidant capabilities that can scavenge toxins such as lead10and potentially harmful free radicals, and thereby help the body protect itself from cancers and genetic damage11,12,13,14.
There also seem to be many ways in which garlic contributes to improving cardiovascular health. The sulfur-containing compounds of garlic may help relax vascular smooth muscle, dilate blood vessels, reduce inflammation and cholesterol, and lower blood pressure15,16.
BioPure garlic is certified organic and sustainably grown on high quality soils in northern Canada. It is proprietarily processed to retain a high content of richly bioavailable allicin. We are offering vegetarian capsules of 700 mg which carry 5.4 mg of allicin each. We are also offering loose freeze dried garlic powder in 56 gram foil packets that can be easily used in smoothies, salad dressings, etc for immediate consumption.
3 Lanzotti V. The analysis of onion and garlic: J Chromatogaphy A, 2006 1112 (2006) 3-22.
4 Olech Z, Zaborska W. A Spectrophotometric Assay for Total Garlic Thiosulfinates Content. Kinetic Aspects of Reaction with Chromogenic Thiols. Polish Jour of Food and Nutrition Science, 2012, Vol. 62, No. 1, pp. 23-29.
5 Iciek M, Kwiecień I, Włodek L. Biological properties of garlic and garlic-derived organosulfur compounds. Environmental and Molecular Mutagenesis. Volume 50, Issue 3, pages 247–265, April 2009.
7 Goncagul G, Ayaz E. Antimicrobial effect of garlic (Allium sativum). Recent Pat Antiinfect Drug Discov. 2010 Jan;5(1):91-3.
8 Hannan A, Ikram Ullah M, Usman M, Hussain S, Absar M, Javed K. Anti-mycobacterial activity of garlic (Allium sativum) against multi-drug resistant and non-multi-drug resistant mycobacterium tuberculosis. Pak J Pharm Sci. 2011 Jan;24(1):81-5.
9 Sohn DW, Han CH, Jung YS, Kim SI, Kim SW, Cho YH. Anti-inflammatory and antimicrobial effects of garlic and synergistic effect between garlic and ciprofloxacin in a chronic bacterial prostatitis rat model. Int J Antimicrob Agents. 2009 Sep;34(3):215-9.
10 Sina Kianoush, Mahdi Balali-Mood, Seyed Reza Mousavi, Valiollah Moradi, Mahmoud Sadeghi, Bita Dadpour, Omid Rajabi, Mohammad Taghi Shakeri. Comparison of Therapeutic Effects of Garlic and Penicillamine in Patients with Chronic Occupational Lead Poisoning. Basic Clin Pharmacol Toxicol. Dec 9:2011.
11 Carmia Borek. Antioxidant Health Effects of Aged Garlic Extract. Supplement: Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement. Journal of Nutrition. 2001;131:1010S-1015S.
12 Koseoglu M, Isleten F, Atay A, Kaplan YC. Effects of acute and subacute garlic supplement administration on serum total antioxidant capacity and lipid parameters in healthy volunteers. Phytother Res. 2010 Mar;24(3):374-8.
13 Khanum F, Anilakumar KR, Viswanathan KR. Anticarcinogenic Properties of Garlic: A Review. Critical Reviews in Food Science and Nutrition. Volume 44, Issue 6, pages 479-488 2004.
14 Yogeshwer Shukla, Neetu Kalra. Cancer chemoprevention with garlic and its constituents. Cancer Letters.Volume 247, Issue 2, Pages 167-181, 18 March 2007.
15 Ginter E, Simko V. Garlic (Allium sativum L.) and cardiovascular diseases. Bratisl Lek Listy. 2010;111(8):452-6.
16 Benavides GA, SquadritoGL, Mills RW, Patel HD, Isbell TS, PatelRP, Darley-Usmar VM, DoellerJE, and Kraus DW. Hydrogen sulfide mediates the vasoactivity of garlic. Proceedings of the National Academy of Sciences of the United States of America (2007) Volume: 104, Issue: 46, Publisher: National Academy of Sciences, Pages: 17977-1798.