• The combination of freeze dried concentrates of garlic and cinnamon bark oil give a very potent antimicrobial product
• High levels of allicin are spontaneously released from the garlic concentrate directly into the gut when the capsule is ingested and the concentrate rehydrated
• The pre-emulsified, freeze-dried cinnamaldehyde powder concentrate is very gut active
• The combination gives a remarkable broad spectrum of antimicrobial activity against a range of problematic bacteria, fungi (including Candida albicans), viruses and protozoa
• No effect on the beneficial lactic acid flora of the G.I. and G.U. tracts
• Designed to be used freely in probiotic therapy alongside Pharmax’s HLC range of probiotics as Alli-Cinn has minimal effects on the probiotic bacteria used in the HLC range
• Recommended for use in cases of G.I. tract dysbiosis
• When eaten, garlic has been shown to reduce platelet aggregation and is beneficial for the circulation
• Garlic is known to help lower serum cholesterol and triglyceride levels and increase high density lipoproteins (HDL’s)
• Suitable for vegetarians and vegans
A combination of freeze-dried concentrates of whole garlic and cinnamon bark oil.
The medicinal properties of fresh garlic have been known for centuries. The problem that has arisen in presenting garlic as a supplement is the inherent instability of the initial active substance, allicin, which is created when a clove of garlic is crushed. Allicin is not found, as such, within the garlic clove. Instead, when the clove is crushed, allicin is formed instantaneously from the interaction of an enzyme called alliinase on a precursor of allicin called alliin. By selecting the highest quality garlic cloves, rich in alliin and alliinase, and then gently freeze-drying them, a concentrated powder is produced which only releases the prime active allicin component when ingested and rehydrated, i.e. all of the allicin is released within the gastro-intestinal tract.
Allicin has the broadest spectrum of activity of all the plant antimicrobial substances tested, with dramatic inhibitory effects over a vast range of microorganisms, not only against many bacteria (including E. coli, Salmonella and Staphylococcus aureus) but also many yeasts, fungi, protozoa and even viruses. Perhaps the most important discovery, however, was that allicin has virtually no effect on the beneficial lactic flora of the gastrointestinal (G.I.) and genitourinary (G.U.) tracts.
Cinnamaldehydes are the major components of cinnamon bark oil. These compounds are very potent against gramnegative bacteria like E. coli, and gram-positive bacteria like Staphylococcus aureus (including MRSA) and are also strongly active against yeasts and fungi. In fact, cinnamaldehydes have the greatest antibacterial and antifungal activity of all of the common volatile oils. Cinnamaldehyde is included in Pharmax’s Alli-Cinn at a concentration below the levels at which lactic acid bacteria are affected.
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consult a healthcare provider before use.