: 0 Cart total: £0.00
Secure Payment
  • Home
  • Shop By Brand
  • AllicinMax Stabilised Allicin
AllicinMax Stabilised Allicin
Click to download PDFRSS Feed

All about allicin

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 a naturally volatile compound, but the stabilisedallicin is available in the form of the Allicinmax and Allimed range of products.

Garlic as a health supplement

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 and healthy. 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 the last 50 years an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic.

What is allicin?

When fresh garlic is cut or crushed, a sulphur compound, alliin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is the described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties.

Antibacterial activity of allicin

The antibacterial properties of crushed garlic have been known for many years. Raw garlic extracts have been shown to exhibit a wide spectrum of antibacterial activity against gram negative and gram positive bacteria. Allicin itself, particularly in a stabilised form such as AllicinMax™, does have published evidence showing significant antibacterial activity.

Scientists Cavillito and Bailey were the first to demonstrate that the antibacterial activity of garlic was mainly due to allicin. The sensitivity of various bacterial and clinical isolates to stabilised preparations of allicin is very significant and exhibits a broad spectrum.

How do different garlic supplements compare?

The table compares the allicin content of 'garlic supplements' compared to stabilised allicin.

Type of supplement

Garlic source declared

Manufacturing process

Allicin potential

Garlic OilNoSteam distillationNo
Aged GarlicNoAged over 2 yearsNo
Garlic MaceratesNoCrushed and driedSome
Garlic powderSometimesCloves chopped and dried under pressure and temperature controlPossiblity that small quantities of allicin delivered, stomach acid protection needed
AllicinMaxYesSpecialised patented extraction
process produces allicin liquid and powder
Yes, Allicin delivered directly into the system in large quantities

This table shows that no other garlic supplement except for Allicinmax delvers allicin when and where is it needed.

5 Products found. Page 1 of 1
Alliderm Gel 30ml
Alliderm Gel Stabalized Allicin
Retail Price £9.95
Allicin Max Powder 90 Vegicaps
Unique Stabilised Allicin Powder
Retail Price £20.49
Allicin Max Powder 30 Vegicaps
Unique Stabilised Allicin Powder
Retail Price £7.99
Allicin Max Powder 180 Capsules
Allicin Max 180 Capsules
Retail Price £35.99
Allicin Max Cream 50ml
Allicin Cream stabalised allicin max in a cream form
Retail Price £9.99