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Nutrimartus
GARLIC (Total Allicin Potential)
COMMON NAME : Garlic
LATIN NAME : Allium sativum
ACTIVE SUBSTANCES : Alliin, Allinase, Allicin, vitamins A, B, C
DESCRIPTION : Garlic is a perennial plant with white, starry flowers and bulb clusters of individual cloves. The plant has been used for both culinary and medical reasons. The plant has been used to protect against infections, to lower blood cholesterol and fat levels, and to help with digestion. Modern research has confirmed these effects. The Chinese have valued garlic for thousands of years for its extraordinary healing properties and have recently discovered a unique and meticulous way to process the garlic cloves in order to stabilize the active ingredients and to maximize the Total Allicin Potential (TAP) that reaches the consumer.
PHYSIOLOGY : The principle active agent in garlic is allicin. When garlic cloves are cut or bruised, the alliin is converted to the pungent-smelling allicin by the action of the enzyme
HISTORICAL USE :
• To protect and fight against infections, colds, flus
• Antibiotic, antifungal, antiviral, anti-candida, anti-worms,
antiparasitic, antiprotozoan
• Expectorant, reduce phlegm, bronchitis, asthma, pneumonia
• Protect wounds from infection, treat abscesses, cuts
• Protect the circulation, lower cholesterol and fat levels
• Thin the blood, thrombosis, reduce blood clotting
• Lower blood sugar levels
• Antitoxin (carcinogens, heavy metals, drugs, poisons)
• Stimulate and protect the liver
• Anti-cancer
• Digestive tonic, gastritis, dysentery
• To ward off vampires and protect from black magic
DIRECTIONS FOR USE : 400 mg/day standardized extract equivalent to 1200 mg of fresh garlic
TOXICITY, CAUTIONS & CONTRA-INDICATIONS : No toxicity reported.
