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Allirich Odorless Garlic - 90 soft-gels
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About Allirich Odorless Garlic - 90 Soft-gels
Allirich Garlic: WHY US: Arizona Natural is the ORIGINAL allicin-rich odorless garlic supplement. Our patented citrus buffering process controls the pH to eliminate 100% of the garlic odor while retaining 100% of the potential allicin. Our products like Allirich soft gels and Garlic Time TR tablets offer allicin levels of about 3500 ppm. The composition of garlic has been well established to contain over 100 unique and vital constituents. Among these, the most researched are allicin and its various derivatives and degradation products. Allicin itself is highly unstable and quickly disproportionates into a variety of compounds following its formation when alliin and alliinase combine (S-allyl-cysteine sulfoxide and diallyl thiosulfinate, respectively). Allicin quickly yields stable diallyl sulfides, ajoenes, 2-propene sulfenic acid, dithiins and a variety of other organic polysulfides. If you go through the over 1600 papers on garlic in the National Library of Medicine you will find that there are dozens of active therapeutic compounds in garlic that have been tested on a full spectrum of diseases. You will also find that most of those studies use some type of garlic with allicin or allicin potential. So, it seems the question is not do you want allicin in your garlic, but are you getting allicin [potential] with your garlic supplement? Let’s start with measuring allicin. Even in fresh garlic bulbs you have only allicin potential until the bulb is cut or crushed. Until then, the alliinase and alliin are intact but isolated within the plant’s cellular structure and waiting to mix and generate allicin. When they mix, allicin goes from potential to reality and begins to seek more stable compositions. Garlic products are advertised as containing allicin to avoid confusion since any pre-formed allicin would have transformed to other compounds. Citing the allicin content of a supplement always refers to that allicin potential which has been preserved to form
