The active constituents of Garlic (Allium sativum) extract primarily comprise organosulfur compounds such as Alliin and Allicin. Alliin and its metabolites have been found to promote cardiovascular health, and many studies indicate Alliin consumption leads to dilation of blood vessels, which may help regulate blood pressure.
Alliin metabolizes into Allicin when the extract is consumed or mixed with water. Allicin is responsible for the pungent smell of garlic and has been used traditionally across many cultures to ward off infectious pathogens such as the common cold and second dates.
While many garlic extracts are advertised by their Allicin content, this compound is an unreliable marker of potency due to its instability. When the cell walls of the garlic bulb rupture, Alliin is converted into the volatile Allicin by the enzyme Allinase. This mechanism helps Allium sativum kill pathogens and parasites that would otherwise damage the bulb. Because of its stability and rapid conversion to Allicin in the stomach, Alliin is thought to be a better marker of potency.
This product is 5 grams [0.18 oz] of pure garlic extract, standardized to contain ≥1.0% Alliin in a transparent, reclosable plastic jar with an integrated Safety Seal and Shrinkband.
Also included are the certificate of analysis for the individual garlic extract batch and a 1cc measuring scoop which measures approximately 500mg of garlic extract.
More information on garlic and Alliin can be found at
https://examine.com/supplements/garlic/
https://en.wikipedia.org/wiki/Polysaccharide-K and
https://en.wikipedia.org/wiki/Polysaccharide_peptide respectively.
