Garlic Extract – Nature antibiotic

Jun 3, 2016

Introduction

When garlic is crushed or somehow injured, the enzyme allinase acts on the chemical alliin in raw garlic and converts it into allicin. Allicin contains a special type of bond, giving allicin its remarkable antibiotic properties.

 Allicin contains a sulfur-sulfur bond coupled to an oxygen atom. This highly-reactive configuration gives allicin its remarkable antibiotic properties. It assists the immune system in a number of important ways, including stimulation of cells’ activity, elimination of foreign bodies and detoxification of cancerous substances. Allicin is able to penetrate the harmful micro-organisms cell walls and upset their important roles for survival, thereby impeding their activity.

 Allicin has immuno-modulatory, anti-viral, anti-bacterial, anti-parasitic as well as anti-fungal properties. These properties provide relief to cough and colds, sore throat and are also beneficial in diarrhoea and food poisoning.