Garlic Standardized Extract
Garlic Standardized Extract
China (Xianjiang province)
PART OF PLANT USED
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.
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
Digestive tonic, gastritis, dysentery
To ward off vampires and protect from black magicops
Alliin, Allinase, Allicin, vitamins A, B, C
The principle active agent in garlic is alliin. When garlic cloves are cut or bruised, the alliin is converted to the pungent-smelling allicin by the action of the enzyme allinase. Extreme care must be taken during processing of the cloves to maximize the TAP of garlic. Any bruising of the cloves or harsh treatment would result in conversion of the alliin to allicin and loss of the active ingredients. Alliin and Allicin are sulphur-containing components. The sulphur compounds have antibiotic and antifungal effects. They help stop the liver from making too much cholesterol and reduce clotting tendencies.
TOXICITY, CAUTIONS & CONTRA-INDICATIONS
No toxicity reported
DIRECTIONS FOR USE
400 mg/day standardized extract equivalent to 1200 mg of fresh garlic
Vitamin C, chlorophyll, parsley
Chinese Garlic is meticulously dried at ultra-low temperature to protect the TAP and enzyme activity. The powder is compressed into tablets and coated with an enteric coating and a clear protein coating to lock in freshness and to eliminate odor.
12 mg/g Alliin, 90% Allinase activity, 4000 mcg Total Allicin Potential (TAP)
ANALYSIS STANDARDIZED EXTRACT
Description Color White Shape/size 7/16" round Thickness 0.265" - 0.275" Hardness 8 -10 kg Average tablet wt. 700 mg Variation + - 5% Assay results Garlic 400 mg Coating enteric coated
Bordia, A. (1981) Effect of garlic on blood lipids in patients with coronary heart disease. Amer. J. Clin. Nutr. 34(10):2100.
Bordia, A. and Bansal, H. C. (1973) Essential oil of garlic in prevention of atherosclerosis. Lancet ii:1491.
McCaleb, R. (1992) Garlic fantastic health aid. Better Nutrition for Today's Living. Feb 92:36.
Mowrey, D. (1986) The Scientific Validation of Herbal Medicine. Cormorant Books.
Nishimo, H. et al. (1989) Antitumor-Promoting activity of garlic extracts. Oncology 46(4):277.
Weiner, M. (1990) Weiner's Herbal. Mill Valley: Quantum Books.
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