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 generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates.  AllicinMax doesn't need to be conv..

In the last 50 years an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic. Allicin is a natural defence mechanism of garlic. It is produced when garlic bulbs are crushed, or attacked by bacteria, microbes or fungi. Allicin is described as the 'mother' substance of&nb..

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) ..