A potent garlic-derived supplement engineered for exceptional antibacterial properties, specifically targeting gut health. Allicin is a key natural antimicrobial in treating the overgrowth of methane-producing micro-organisms in the gut. High production of methane in the gut is a key cause of constipation in individuals with IBS-type symptoms.
The need to know
What are the benefits?
Gut health, gas, constipation and bloating
Improves blood sugar and cholesterol
Reduces inflammation and supports heart health
Natural herbal extract from garlic
Allicin, the primary compound in garlic, is celebrated for its powerful antibacterial and antifungal capabilities. It's specifically effective against methane-producing organisms in the gastrointestinal tract, alleviating symptoms like bloating and constipation. Beyond gut health, allicin has demonstrated a remarkable potential to manage cholesterol, targeting LDL (the "bad" cholesterol). In the larger context, allicin's antibacterial prowess can make it an ideal companion for antibiotics, promoting a balanced gut flora and comprehensive protection against bacterial overgrowth.
It is a commonly used antimicrobial in the treatment of SIBO-related IBS.
How will I know its working?
Users might experience diminished bloating, enhanced digestive comfort, and potentially see lower LDL cholesterol levels.
When to take it?
Take 1 capsule daily with food and water, unless specified otherwise on the sachet.
Serving Size 1 Vegetarian Capsule
Per Serving% Daily
Stabilised Allicin Powder
* Percent Daily Values are based on a 2,000 calorie diet.
† Daily Value not established.
Non GM Maltodextrin, Gum Acacia, Hypromellose
Did you know?
Allicin is responsible for the distinct aroma of fresh garlic.
Despite its strong antibacterial properties, allicin is not harmful to beneficial gut bacteria.
Allicin has a brief half-life and gets rapidly metabolised, which is why its stabilised form is used in supplements for lasting effects.
Publications you might find interesting
Want to go a bit deeper?
The latest research
1. Ankri, S., and Mirelman, D. "Antimicrobial properties of allicin from garlic." *Microbes and Infection* 1.2 (1999): 125-129.
2. Lawson, L.D., and Gardner, C.D. "Composition, stability, and bioavailability of garlic products used in a clinical trial." *Journal of Agricultural and Food Chemistry* 53.16 (2005): 6254-6261.
3. Rahman, M.S., and Lowe, G.M. "Garlic and Cardiovascular Disease: A Review." *Journal of Nutrition* 136.3 (2006): 736S-740S.
4. Sivam, G.P. "Protection against Helicobacter pylori and other bacterial infections by garlic." *Journal of Nutrition* 131.3 (2001): 1106S-1108S.
5. Borlinghaus, J., et al. "Allicin: Chemistry and Biological Properties." *Molecules* 19.8 (2014): 12591-12618.
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