WHAT IS ALLIMAX®
The product in the form of a bolus contains up to 5,000 p.p.m. diallyl thiosulfinate (allicin). Allicin is known for it’s pungent odour in garlic(Allium sativum). ALLIMAX® uses a selected garlic from the Pederonas region of Spain. When the garlic is crushed or bruised alliin releases and is catalysed by an enzyme, alliinase, which results in this complex and very reactive compound allicin. After allicin has been isolated and stabilised in a patented production process it can be used in powder or liquid. Being a strongly oxidised compound, it protects the plant from being attacked by bacteria and insects.
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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