When fresh garlic is cut or crushed, an amino acid, alliin, combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is Allicin. Allicin, generated from fresh garlic, changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties. Garlic supplements do not contain any allicin at all. They rely on your body being able to generate small quantities of allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic. The oil that is produced is then diluted and placed into a capsule. This process destroys most, if not all of the available allicin. A few garlic powder supplements can generate some allicin during the digestive process. This depends, however, on the prevailing stomach conditions and may take several hours. AllicinMAX doesn't need to be converted since it actually contains stabilised allicin. When AllicinMAX is taken, the allicin is not destroyed but is easily absorbed into the blood stream. The allicin in AllicinMAX likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions. If you are allergic, intolerant, or hypersensitive to garlic do not take AllicinMAX capsules. AllicinMAX is free from wheat, soy, dairy, gluten, yeast, salt, nuts, artificial flavours, colours and preservatives. It is also suitable for Vegetarians and Vegans.Each AllicinMAX® capsule contains 180mg AlliSURE® allicin powder. Allisure® stabilised allicin extract is the primary active agent in AllicinMAX.
