What is Allicin?

Allicin was discovered as the main active ingredient in Garlic by Cavallito in 1944. For many thousands of years Garlic was known to have healing or medicinal powers. It was also known that until Garlic is mechanically manipulated it is odorless. Allicin is the cause of Garlic's odor. It is not actually produced until Garlic is manipulated. When the manipulation occurs, an amino acid alliin combines with allinase, and a chemical reaction starts. This first compound is allicin, but when generated from fresh Garlic allicin is unstable, and quickly turns into other sulphur containing compounds.

Allin + Allinase enzyme and Water = Allicin + Pyruvate The Generation of Allicin in a Garlic Clove. Due to Allicin's instability it is difficult for garlic based products to contain and maintain an Allicin content. Allimax has devised a method which allows 100% pure Allicin to be retained and produced in a powdered form, which can be capsulated, added to an aqueous cream or diluted into a liquid. For further in depth information on the benefits of Allimax and its medicinal benefits click here or read this report.