Deodorized Garlic Tablets
Equivalent To 1250 mg of Fresh Garlic Bulbs
| $9.99 | 100 Count Bottle VP3068R | Retails for $13.90 | |
| $99.99 | 12 Bottles 100 Count Each | Retail Value $166.80 | |
| $23.95 | 250 Count Bottle VP3068U | Retails for $29.90 | |
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Display An Attractive 12 Bottle Case On Your Counter for Patient/Client Convenience. Additional Wholesale Discounts Available |
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Pure-Gar™ garlic powder is obtained through a unique cool-drying process that preserves all the fresh garlic’s naturally occurring ingredients including allicin, vitamins, minerals and amino acids. This garlic is particularly rich in Selenium.
- Ounce for ounce 2 1/2 times more potent than fresh garlic
- Guaranteed no after-odor Pure Garlic…
- Nothing Added, Nothing Extracted
No Sugar, Starch, Colors, Flavors or Preservatives Added
Find Garlic Supplements at a Featured Merchant (below)
Garlic bulbs contain allicin, an amino acid. When the bulb is crushed, allicin is released. Allicin is the component that gives garlic its strong odor and gives it its pharmacological properties.
Garlic also contains a half percent of a volatile oil consisting of sulfur-containing compounds. Garlic's sulfur compounds, Selenium, Vitamin A and Vitamin C containing compounds make it a potent antioxidant. Antioxidants protect cell membranes and DNA from damage.
Besides the allicin in garlic attacking bacteria and viruses, garlic also stimulates the body defenses against invaders.
Garlic is commonly used to help prevent colds and flu. Studies show that garlic stimulates the production of the liver's own detoxifying enzymes. These enzymes neutralize carcinogens and other environmental toxins. Garlic is also used to rid the body of intestinal parasites and to treat digestive infections.
Garlic contains an anticoagulant called ajoene which gives it a reputation as a blood thinner and helps garlic protect against heart disease and stroke.
Chemists Shed Light On Health Benefits Of Garlic
A nutritional health research team has discovered the reason why garlic is so good for people. It's been widely believed that the organic compound, allicin - which gives garlic its aroma and flavour - acts as the world's most powerful antioxidant.
But until now it hasn't been clear how allicin works, or how it compares to more common antioxidants such as Vitamin E and Coenzyme Q10, which stop the damaging effects of free radicals.
Previously, researchers didn't fully understand how garlic could contain an effective antioxidant, since it didn't have a substantial amount of the types of compounds usually responsible for high antioxidant activity in plants, such as the flavanoids found in green tea or grapes. The compound naturally present in Garlic - allicin was indeed responsible for the beneficial antioxidant activity, the new research team wanted to find out how it worked.
The research team considered the possibility that a decomposition by-product of allicin may actually be responsible for its powerful antioxidant benefits. Through experiments with allicin, they found that sulfenic acid is produced naturally when the compound decomposes rapidly reacts with radicals.
Basically the allicin compound has to decompose in order to generate a potent antioxidant. The reaction between the sulfenic acid and radicals is fast, limited only by the time it takes for the two molecules to come into contact. These compounds react quickly as antioxidants. The researchers conclude that a link exists between the reactivity of the sulfenic acid and the medicinal benefits of garlic.
Garlic has been used successfully as a herbal medicine for centuries and there are many garlic supplements on the market. Until now there has been no convincing explanation as to why garlic is beneficial. Now, this fundamental chemical mechanism of sulfenic acid activity helps explain garlic's medicinal benefits.
Along with onions, leeks and shallots, garlic is a species in the family known as Alliaceae. All of these other plants contain a compound that is very similar to allicin, but they do not have the same medicinal properties. It's believed that this is due to a slower rate of decomposition of the allicin analogs in onions, leaks and shallots, leading to a lower level of sulfenic acid available to react as antioxidants with the free radicals.
The study was funded by the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Ontario Ministry of Innovation. Other members of the research team are from the National Research Council of Canada.
Their findings are published in the January 2009 issue of the international chemistry journal Angewandte Chemie.
