Our products contain a high level of active ingredient from garlic, also called allicin. ALLIMAX® selects garlic from the Pederonas region in Spain. When garlic is crushed or bruised, alliin is released and catalyzed by an enzyme, alliinase, resulting in the complex and highly reactive compound allicin, which causes a sharp odor. Because it is a highly oxidized compound, it protects the garlic plant from attack by bacteria, viruses, fungi and insects. It is even able to break down biofilm formation, such as staphylococcus aureus (SAU).