Concentrated allicin is the result of a process that produces living-source allicin from the purest garlic extract—for the first time in recent history. Allicin is not garlic—it is the fully potent, active factor in garlic in concentrated form, never before available in supplement form.

When raw garlic cloves are crushed, chopped, or chewed, an enzyme known as alliinase is released. Alliinase catalyzes the formation of sulfenic acids from cysteine sulfoxides. Sulfenic acids spontaneously react with each other to form unstable compounds called thiosulfinates. In the case of alliin, the resulting sulfenic acids react with each other to form a thiosulfinate known as allicin. This is what gives garlic extract, with its high allicin content, its broad spectrum immune support, and immunomodulating properties. Thus, garlic with a high allicin content is known to be a highly significant immune support agent.

Garlic may well be one of the most famous immune upregulating of all plants in human history, revered for its wide-ranging health benefits – dating back to use by the pharaohs and many other ancient cultures such as the ancient Greeks, Romans, Egyptians, Babylonians, and Chinese civilizations.

Presently, garlic is one of the cornerstones of the popular, heart-healthy Mediterranean diet, perhaps one of the world’s healthiest diets. This diet is high in fruits, vegetables, whole grains, and legumes. Garlic may be one of the components of this diet that is chiefly responsible for the relatively good cardiovascular health of many individuals living in the Mediterranean area.

The beneficial effects of garlic may be due in part to its unusual concentration of sulfur-containing compounds (1-3%). For over a century, some of garlic’s key sulfur compounds, called allyl sulfides, have been known. However, not until 1944 was the chief highly immune-active compound of garlic discovered—the oxygenated sulfur compound allicin, derived from the Latin name of the plant, Allium sativum.

The debate about whether allicin existed in a crushed garlic clove vs. its absence in whole, uncrushed cloves was resolved in 1947 when researchers (Stoll and Seebeck) found high amounts of oxygenated sulfur amino acid in raw garlic cloves. Alliin was the precursor converted to allicin by the action of an enzyme called alliinase, also present in garlic cloves.

When a typical garlic clove is crushed, the alliin is transformed via the alliinase enzymes into the biologically active allicin molecule – within seconds of crushing a clove. Fascinating cross-section studies show that the substrate, alliin, and the enzyme, alliinase, are located in different compartments of the same clove. When the clove is crushed, the alliin and alliinase come in direct contact to rapidly form allicin.

HIGHLY CONCENTRATED ALLICIN – INTUISTATS® EXQUISITE IMMUNE SUPPORT

IntuiStat® provides very concentrated amounts of allicin from garlic extract to help promote healthy immune support. At last, a full spectrum, botanical formula made from premier quality garlic extract with notable amounts of allicin to assist you and your family with exquisitely thorough immune and cardiovascular support — just when you need it.

YOUR NEXT STEP INTO… THE BEST OF THE NEW MILLENNIA IMMUNE SUPPORT