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Active Agents of Garlic
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Garlic 1x1
Alliin> Alliinase> Allicin

As in case of every natural product, the content of alliin and aliinase is very much dependent on climate, season, soil, wind and water.In the same way, the amount of allicin produced can be more or less. The best garlic thus comes from South America.

There is alliin present in some cells and alliinase in others in a garlic clove .When you cut a garlic clove, alliin reacts with alliinase and forms allicin with a characteristic odor. Allicin is not an effective agent as always claimed and written, rather it is the parental substance of sulphur containing active agents of garlic.

The Garlic problem: Garlic as a dry powder

The enzyme alliinase would have to pass the hydrochloric acid barrier in the stomach without any problem. This barrier cannot take the Alliinase in the sour stomach (pH value of 1.5-5). This means Allicin cannot be produced as it is dependent on the Alliinase. Alliinase is deactivated by the hydrochloric acid. Therefore, no garlic active agents can be developed from Allicin, so no action is possible. This affects millions of people worldwide, who take fresh garlic or dry garlic powder.

Garlic is not resistant to hydrochloric acid.
Source: University Hospital Ulm-Gleitz, Peters Medwelt-1995.

All this does not affect Strongus as the garlic active agents are already present in the capsule; the capsule is enteric coated and dissolves itself in small intestine.

Caution - garlic and dry powder contain adenosine.People with low blood pressure should avoid adenosine because it will drop their blood pressure even further. That raises the question, whether they should take garlic at all. Strongus contains no Adenosine.


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Strongus-The garlic capsule

High dose of garlic capsule with highly concentrated essential garlic oil, which contains 19 garlic active ingredients
Drug-Telegram 11/98
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