When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin is the described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties. Alliderm Gel (AlliGel) is for topical application (skin surface); it is a soothing and a beneficial way of delivering allicin to where it is needed most. Alliderm Gel (AlliGel) is the perfect complement to AllicinMax powder capsules.
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