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Garlic

Fresh garlic contains an amino acid called alliin. When the clove is crushed or chopped, an enzyme, alliinase, is released. Alliin and alliinase interact to form allicin, which is considered the major biologically active component of garlic.

Garlic is high in antioxidants with powerful antimicrobial, antiviral and anti-inflammatory properties, inhibiting lipoxygenase and cyclooxygenase, enzymes which generate inflammatory prostaglandins and thromboxanes.

Garlic also naturally contains potassium, phosphorus, B vitamins, vitamin C and many sulphur-containing compounds as well as amino acids

Allicin food supplements support heart health, and help maintain healthy cholesterol levels.

Categories
Brands
Allimax International Ltd
Canxida
Eclectic Institute
Kyolic
Lamberts
Now Foods
Nutri Advanced
Wakunaga
Allergen Information
Barley Free
Dairy Free
Egg Free
Fish Free
Gluten Free
Grain Free
Kosher
Lactose Free
Milk Free
No Artifical Colours
No Artifical Preservatives
No Artificial Flavours
No Sulfates
No artificial sweeteners, flavours, colours or preservatives.
Non GMO
Nut Free
Organic
Raw
Shellfish Free
Sodium Free
Soy Free
Sugar Free
Vegan
Vegetarian
Wheat Free
Yeast Free
Tags

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