Allicinmax 100% Allicin Powder 90 Veg Caps


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AllicinMax 100% Allicin Powder 90 Veg Caps

New ALLICINMAX is made in the same way that allicin from fresh garlic is formed but a special flood reaction system using only water is able to produce large quantities of stable allicin. The liquid is then carefully dried, under controlled conditions, to maintain its potency. This sophisticated refinement process has for the first time allowed us to capture garlic’s active component and deliver it directly to where your body needs it.

100% Allicin Yield Guaranteed

Sophisticated refinement allows us to capture garlic’s active component & deliver it directly to where your body needs it.

It is thought that Garlic originated in the Kirgiz Desert in Siberia around 7000 years ago. It was imported into Ancient Egypt to feed the slaves who built the pyramids and to keep them fit, healthy and free from infections. Since that time garlic has played an important part in almost every civilisation across the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength. In traditional Chinese Medicine garlic was the mainstay for many common ailments. 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 and the components that are generated when garlic is cut, crushed, cooked or processed.

When fresh garlic is cut or crushed, a sulphur compound, alliin (alli-een) combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Unfortunately allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulphur containing compounds, known as thiosulphinates. Allicin is the one compound that is always described as the ‘mother’ substance and responsible in total or in part for many of the properties attributable to garlic!
No other garlic supplements contain ANY allicin. They rely on your body being able to generate 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 destroys most, if not all of the available allicin. A few garlic powder supplements can generate some allicin but this depends on the prevailing stomach conditions and may take several hours to accomplish conversion to allicin. New ALLICINMAX doesn’t need to wait to be converted since it actually IS allicin. When ALLICINMAX enters your stomach it dissolves for easy absorption into the blood stream and breaks down to form allicin derivatives. The allicin in ALLICINMAX likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.

Just one capsule of ALLICINMAX taken each day with a little cold liquid during your main meal will provide enough allicin for your general health and well being. If you feel a cold coming on or are suffering from a known infection then you can take as many as 10 or more in one go or repeatedly to relieve the symptoms. Continue to take an increased dose for as long as you feel a benefit and then return to the maintenance dose of 1 capsule per day. Each capsule contains 180mg of allicin powder and people from around the world routinely take 10 times this dose to help with serious infections like MRSA (see later).

The table shows how various types of garlic supplement are made whether they can produce allicin in your body or not and what published clinical evidence they have for treating microbial infection (bacterial, fungal, viral or parasitic).

Type of supplement Fresh garlic source declared on pack Process to manufacture supplement Allicin potential Published blinded clinical antimicrobial data
Garlic Oil No Steam distillation No No
Aged Garlic No Aged over 2 years No No
Garlic Macerates No Crushed and dried Some No
Garlic powder Sometimes Cloves chopped and dried under pressure and temperature control Yes (Stomach acid protection needed) No
Allicin powder extract ALLICINMAX No Specialised patented extraction process produces allicin liquid and powder Is real allicin actually IN the product Yes
Each capsule of ALLICINMAX contains allicin powder made up from NON GM maltodextrin, gum acacia and real allicin. In each 180mg capsule you will find up to 54 micrograms of REAL allicin. This tiny amount is very biologically active and can remove some of the most serious infections known to man.

Successful clinical use of garlic for treating elevated blood pressure and arteriosclerosis has been known since the early part of this century. It has been reported that regular garlic intake causes both a prolonged lowering of hypertension and an improved sense of well-being in patients. As early as 1928, definite blood pressure decreases were achieved as well as increases in productive heart power with garlic therapy.

The antibacterial properties of crushed garlic have been known for a long time. Various garlic preparations have been shown to exhibit a wide spectrum of antibacterial activity against Gram-negative and Gram-positive bacteria including species of Escherichia, Salmonella, Staphylococcus, Streptococcus, Klebsiella, Proteus, Bacillus, and Clostridium. However very few have shown ANY benefit in human studies, until the advent of ALLICINMAX, where published evidence shows significant antibacterial activity. Even acid-fast bacteria such as Mycobacterium tuberculosis are sensitive to allicin as is Helicobacter pylori the cause of gastric ulcers. ALLICINMAX may also prevent the formation of Staphylococcus enterotoxins. Scientists, Cavallito and Bailey were the first to demonstrate that the antibacterial action of garlic is mainly due to allicin. The sensitivity of various bacterial and clinical isolates to pure preparations of allicin is very significant. As shown in table 2. the antibacterial effect of allicin is of a broad spectrum. In most cases the 50% lethal dose concentrations were only slightly higher than those required for some of the newer pharmaceutical antibiotics. Interestingly, various bacterial strains resistant to antibiotics such as methicillin resistant Staphylococcus aureus as well as other multidrugresistant enterotoxicogenic strains of Escherichia coli, Enterococcus and Shigella dysenteriae were all found to be sensitive to allicin.

Bacterial Strain Allicin Concentration (LD50 μg/ml) Comments (Allicinmax caps per day for a treatment period of 4 weeks)
Escherichia coli 15 Sensitive to antibiotics (4)
Escherichia coli 15 Multidrug resistant MDR (4)
Staphylococcus aureus 12 Sensitive (3)
Staphylococcus aureus 12 Methicillin resistant (3)
Streptococcus pyogenes 3 Sensitive (2)
Streptococcus hemolyticus >100 Clinical MDR strain (10)
Proteus mirabilis 15 Sensitive (4)
Proteus mirabilis >30 Clinical MDR strain (6)
Pseudomonas aeruginosa 15 Sensitive to cefprozil (4)
Pseudomonas aeruginosa >100 MDR mucoid strain (10)
Acinetobacter baumanii 15 Clinical isolate (4)
Klebsiella pneumoniae 8 Clinical isolate (3)
Most recently the University of East London has shown that aqueous extracts of allicin when formulated into a simple spray are able to kill vast swathes of the so called superbug MRSA (methicillin resistant Staphylococcus aureus). This nasty bacterium is forever changing its structure and developing resistance to many pharmaceutical antibiotics. This may have a significant effect on people who suffer from skin diseases such as eczema and acne as this bacterium is 6 to 7 times more likely to colonise these patients.

A double blind placebo controlled trial using ALLICINMAX has reported that allicin can reduce the occurrence of the common cold and the number of days needed to recover from symptoms.

PLACEBO 65 366 5.6
ALLICINMAX has the potential to assist the immune system in a number of different ways, stimulating immune cells, killing pathogens and detoxifying carcinogens. Although the compound can be obtained directly from fresh garlic bulbs, one would have to regularly eat large amounts of cooked garlic to obtain any beneficial effect and few of us can eat large amounts of raw garlic as this irritates the stomach lining.

Taking too much garlic may hinder blood clotting and it would be sensible for people already on anticoagulants or those about to undergo surgery to advise their medical team before starting therapy with ANY garlic supplement but contrary to popular belief it is not a contra-indication. Garlic can also cause reactions in people who are allergic.

ALLICINMAX is not recommended for children under 3 years of age because they have not yet fully developed their immune system. For children between the age of 3 and 7 years, half the adult dose is suggested (each ALLICINMAX capsule can be easily pulled apart to offer reduced intake). For children over 7 years old the full adult dose is recommended. When increased doses are suggested then anyone over 7 years old can take an increased dose.

Government approved tests show that as many as 777 capsules per day could be taken without detrimental effects!

Each capsule contains: non GM maltodextrin, allicin.

ALLICINMAX is free from artificial colouring, artificial flavours, salt, gluten and preservatives.

Additional information

Weight 0.2 kg


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