WHAT IS ALLIMAX®
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).
Allicin is abundant in garlic (up to 5 milligrams per gram), but very unstable; it is immediately (within 30 seconds) converted back into more than 200 complex sulfur compounds. After the allicin has been isolated and stabilized in a patented production process, it can be used as a powder or liquid with a 100% release guarantee in the rumen.
Laboratory tests confirm that ALLIMAX® leaves no traces of allicin in milk, meat or eggs. ALLIMAX® therefore has no effect on taste and smell.
Many people know allicin from advertisements where manufacturers praise their garlic preparations for their beneficial effects based on the allicin they contain. Without wanting to speak of fraud, we must conclude that this is incorrect information. These preparations or boluses do not contain allicin but alliin, which has the ability to release allicin if there is at least sufficient alliinase with active effect present.
However, it is fair to say that some oil-based garlic products do contain potentially beneficial sulfur compounds due to high levels of concentrations and they may help various circulatory disorders. Usually, these products effect the taste and smell of milk, meat and eggs due to these high sulfur concentrations.
ALLICIN PROPERTIES
Bactericidal / Resistant
Anti fungal / Resistant
Insecticidal / Repellent
Virucidal / Repellent
Working for 7 days
Odour free No milk withdrawal
Certified Bio-Active
Scientifically Tested
GUT SYMBIOSIS LEADS TO
Better absorption of vitamins, minerals and trace elements.
Ultimate cooperation between the lymph, intestinal flora and peritoneum. This means the basis for a good working immune system.
Removal of harmful substances and purification of the blood in collaboration with the cows body filter; the liver.
ALLICIN ACTIVITY
In the body allicin forms a combination with thiol groups, which ensure the removal of pathogens. As a result of this allicin strengthens the immune system by fighting bacteria through this collaboration.
Allicin supports digestion by increasing the production and excretion of digestive juices.
In the gut, allicin helps to balance the intestinal flora. Effectively fights bad gram-positive and gram-negative bacteria, viruses, parasites and fungi by supporting the good coliform bacteria.
Allicin helps the liver to protect the body from toxins and removes them through the kidneys.
Because allicin is “so keen”, to react with micro-organisms, it is able to penetrate their cell walls. In doing so it is then able to upset their biochemical balance and impede their activity.
At low concentrations of allicin, the degree of interference may not be lethal, but sufficient to block the microbe’s virulence. At slightly higher concentrations, the effect can prove lethal for the micro-organism.
Published work shows excellent activity against, Staphylococcus aureus, Candida albicans, Streptococcus species, Escherichia coli, Salmonella species and Helicobactor pylori.
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