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  • SEEKING HEALTH Allicin Plus 60 kaps.
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Allicin Plus Allicin Plus

Seeking Health Allicin Plus is a dietary supplement in the composition of which there is garlic oil standardized for the content of active garlic compounds, enriched in parsley oil, which  neutralizes characteristic smell of garlic.

Each capsule provides as much as 20 mg of diallyl sulfide, diallyl disulfide, diallyl trisulfide and ajoene and is covered with a special gastro-resistant casing, which protects active substances from destruction in acidic gastric environment. 

The product may be used by anyone as widely understood health prophylaxis. When applied in the season of flu and colds, it helps to avoid getting sick, shortens the time of infections and alleviates their burdensome symptoms. The supplementation is especially recommended to people with weak immunity and recurring bacterial, yeast or viral infections. It may support standard antibiotic treatments – it not only intensifies their effect, but additionally prevents pathological yeast hypertrophy, which is the most common complication of antibiotic therapy. The preparation is also appropriate for people with the increased risk of atherosclerosis and cardiovascular system diseases.

Garlic (Allium sativum) is one of the most popular plants, valued for taste and therapeutic properties. In the composition of garlic the compounds containing sulfur dominate, which by producing hydrogen sulfide, positively influence the human organism. The most well-known is allin, which under the influence of the enzyme allinase is transformed to allicin. In the course of further transformations, allicin is converted to diallyl sulfide, diallyl disulfide, diallyl trisulfide and ajoene. Thiosulfates contained in garlic have strong bactericidal and antiviral effect. They also show a very positive influence on the circulatory system.

Antibiotic properties
In traditional folk medicine garlic is determined as a natural antibiotic. Its antibacterial spectrum is incredibly wide and encompasses both Gram-positive bacteria as well as Gram-negative, aerobic and anaerobic bacteria. It was proven in the studies that in order to eliminate bacteria strains dying under the influence of the newest-class antibiotics, half of the standard dose of garlic oil was sufficient. What is more – even the strains insensitive to classic antibiotic therapy gave up to garlic. Among the most burdensome and dangerous bacteria destroyed by the compounds contained in garlic oil are among others Escherichia, Salmonella, Klebsiella, Proteus, Streptococcus, Helicobacter pylori, Tubercle bacilli.

Garlic oil also has antifungal properties – it prevents hypertrophy of Candida albicans, inhibits the creation of mycotoxins (e.g. cancerous aflatoxins produced by Aspergillus fungi).

Garlic oil may be used to fight parasites, e.g. Entamoeba histolytica (causing amoebiasis),

Giardia lamblia (responsible for giardiasis – the most popular parasitic disease in people and animals), Leishmania major, Crithidia fasciculata.

Initially, antimicrobial properties were attributed mainly to allicin, however, recent studies indicate a decisive role of the remaining sulfide compounds. It is assumed that the mechanism of their activity is based on the ability to permeate mucous membranes and join groups containing sulfur in amino acids and proteins, which causes disturbing cellular metabolism of microbes. Researchers suggest that human cells are not destroyed thanks to the presence of glutathione. Glutathione has sulfur in its composition – thanks to which it binds with allicin derivatives and by the same token, prevents destruction of cells.  

Antiviral activity
Ajoene, i.e. stable allicin metabolite, is characterized with the highest viricidal activity among all biologically active compounds of garlic oil. The compounds sensitive to its activity are, among others: cytomegalovirus (dangerous especially for pregnant women), type B flu virus, herpes virus, vesicular stomatitis virus. The probable mechanism of antiviral activity of ajoene is related to inhibiting the processes dependent on integrins (secondary receptors) and consequently lowering the efficiency of virus permeation to the insides of cells. 

The influence on cholesterol level
Garlic oil contributes to the improvement of lipid profile, constitutes a valuable element of the prophylaxis of atherosclerosis and circulatory system ailments. In people who for three months used garlic oil, a considerable decrease of the concentration of triglycerides in blood was noticed. The change in the relationship between HDL (increased) and LDL (decreased) cholesterol fraction was also beneficial.

The influence on blood pressure
The studies with the participation of people suffering from hypertension proved that among 67% of patients using garlic oil a considerable decrease of blood pressure took place. It is believed that allicin derivatives – diallyl disulfide and diallyl trisulfide are converted to hydrogen sulfide, which in turn influences potassium channels, sensitive to adenosine triphosphate. These channels are responsible among others for contractility of blood vessels and at the same time they regulate blood pressure.

The influence on sugar balance
Studies  proved that garlic oil is conducive to stabilizing glycaemia. The compounds contained in garlic stimulate insulin secretion and improve liver metabolism, thanks to which, they naturally contribute to lowering the concentration of glucose in blood.

Anti-thrombotic effect
Garlic oil prevents the creation of clots, which are dangerous to health, increasing the risk of atherosclerosis, heart attacks and strokes. The compounds contained in garlic (especially diallyl disulfide and diallyl trisulfide) are the inhibitors of cyclooxygenase, lipoxygenase and phospholipase enzymes. They also inhibit the production of thromboxane. The consequence of such an activity is limiting excessive aggregation of platelets. Garlic oil also prevents pathological adhesion of platelets to damaged fragments of endothelium of blood vessel walls.

Antioxidant effect
Garlic oil contains numerous compounds with antioxidant effect. They sweep the excess of free radicals from the organism and inhibit key oxidative changes, i.e. protein and lipid peroxidation. Diallyl sulfide present in garlic is converted to the compounds, from which hydrogen sulfide is produced. It demonstrates similar effect to glutathione – it protects cells from oxidative stress, neutralizes superoxide and hydroxyl radicals. Additionally, garlic oil strengthens the activity of key enzymes with antioxidant effect, such as superoxide dismutase, catalase and glutathione reductase.

Summing up, Allicin Plus is a perfect solution for people, who want to take advantage of beneficial properties of garlic, but do not like its taste or characteristic smell. The supplement works like a natural antibiotic, effectively strengthens the organism and secures it from germs. As prophylaxis, it may be used not only to protect from infections, but also to prevent atherosclerosis and circulatory system diseases. 

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Allicin Plus Allicin Plus 60 softgels
SEEKING HEALTH
39.79 $
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Allicin Plus 60 softgels

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01709231594 (mon.-fri 900-1700)

39.79 $
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Growing interest of this product

- Foreign shippment from 6.16 $ Every 92.53 $ reduces shipping costs by 3.08 $

- Delivery even day after tomorrow

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Best assimilation thanks to gastro-resistant capsule
  • With the addition of smell-neutralizing parsley oil
  • Protects from lipid disorders
  • Ensures antibacterial protection
  • Has antiviral properties
  • Minimizes the risk of colds
  • Prevents the creation of clots
  • Supports the immune system
  • Shortens the time of infection
  • Helpful in hypertension
  • Has antifungal effect
  • Strong antioxidant
  • Natural antibiotic
  • Inhibits inflammations
  • Eliminates parasites

Seeking Health Allicin Plus is a dietary supplement in the composition of which there is garlic oil standardized for the content of active garlic compounds, enriched in parsley oil, which  neutralizes characteristic smell of garlic.

Each capsule provides as much as 20 mg of diallyl sulfide, diallyl disulfide, diallyl trisulfide and ajoene and is covered with a special gastro-resistant casing, which protects active substances from destruction in acidic gastric environment. 

The product may be used by anyone as widely understood health prophylaxis. When applied in the season of flu and colds, it helps to avoid getting sick, shortens the time of infections and alleviates their burdensome symptoms. The supplementation is especially recommended to people with weak immunity and recurring bacterial, yeast or viral infections. It may support standard antibiotic treatments – it not only intensifies their effect, but additionally prevents pathological yeast hypertrophy, which is the most common complication of antibiotic therapy. The preparation is also appropriate for people with the increased risk of atherosclerosis and cardiovascular system diseases.

Garlic (Allium sativum) is one of the most popular plants, valued for taste and therapeutic properties. In the composition of garlic the compounds containing sulfur dominate, which by producing hydrogen sulfide, positively influence the human organism. The most well-known is allin, which under the influence of the enzyme allinase is transformed to allicin. In the course of further transformations, allicin is converted to diallyl sulfide, diallyl disulfide, diallyl trisulfide and ajoene. Thiosulfates contained in garlic have strong bactericidal and antiviral effect. They also show a very positive influence on the circulatory system.

Antibiotic properties
In traditional folk medicine garlic is determined as a natural antibiotic. Its antibacterial spectrum is incredibly wide and encompasses both Gram-positive bacteria as well as Gram-negative, aerobic and anaerobic bacteria. It was proven in the studies that in order to eliminate bacteria strains dying under the influence of the newest-class antibiotics, half of the standard dose of garlic oil was sufficient. What is more – even the strains insensitive to classic antibiotic therapy gave up to garlic. Among the most burdensome and dangerous bacteria destroyed by the compounds contained in garlic oil are among others Escherichia, Salmonella, Klebsiella, Proteus, Streptococcus, Helicobacter pylori, Tubercle bacilli.

Garlic oil also has antifungal properties – it prevents hypertrophy of Candida albicans, inhibits the creation of mycotoxins (e.g. cancerous aflatoxins produced by Aspergillus fungi).

Garlic oil may be used to fight parasites, e.g. Entamoeba histolytica (causing amoebiasis),

Giardia lamblia (responsible for giardiasis – the most popular parasitic disease in people and animals), Leishmania major, Crithidia fasciculata.

Initially, antimicrobial properties were attributed mainly to allicin, however, recent studies indicate a decisive role of the remaining sulfide compounds. It is assumed that the mechanism of their activity is based on the ability to permeate mucous membranes and join groups containing sulfur in amino acids and proteins, which causes disturbing cellular metabolism of microbes. Researchers suggest that human cells are not destroyed thanks to the presence of glutathione. Glutathione has sulfur in its composition – thanks to which it binds with allicin derivatives and by the same token, prevents destruction of cells.  

Antiviral activity
Ajoene, i.e. stable allicin metabolite, is characterized with the highest viricidal activity among all biologically active compounds of garlic oil. The compounds sensitive to its activity are, among others: cytomegalovirus (dangerous especially for pregnant women), type B flu virus, herpes virus, vesicular stomatitis virus. The probable mechanism of antiviral activity of ajoene is related to inhibiting the processes dependent on integrins (secondary receptors) and consequently lowering the efficiency of virus permeation to the insides of cells. 

The influence on cholesterol level
Garlic oil contributes to the improvement of lipid profile, constitutes a valuable element of the prophylaxis of atherosclerosis and circulatory system ailments. In people who for three months used garlic oil, a considerable decrease of the concentration of triglycerides in blood was noticed. The change in the relationship between HDL (increased) and LDL (decreased) cholesterol fraction was also beneficial.

The influence on blood pressure
The studies with the participation of people suffering from hypertension proved that among 67% of patients using garlic oil a considerable decrease of blood pressure took place. It is believed that allicin derivatives – diallyl disulfide and diallyl trisulfide are converted to hydrogen sulfide, which in turn influences potassium channels, sensitive to adenosine triphosphate. These channels are responsible among others for contractility of blood vessels and at the same time they regulate blood pressure.

The influence on sugar balance
Studies  proved that garlic oil is conducive to stabilizing glycaemia. The compounds contained in garlic stimulate insulin secretion and improve liver metabolism, thanks to which, they naturally contribute to lowering the concentration of glucose in blood.

Anti-thrombotic effect
Garlic oil prevents the creation of clots, which are dangerous to health, increasing the risk of atherosclerosis, heart attacks and strokes. The compounds contained in garlic (especially diallyl disulfide and diallyl trisulfide) are the inhibitors of cyclooxygenase, lipoxygenase and phospholipase enzymes. They also inhibit the production of thromboxane. The consequence of such an activity is limiting excessive aggregation of platelets. Garlic oil also prevents pathological adhesion of platelets to damaged fragments of endothelium of blood vessel walls.

Antioxidant effect
Garlic oil contains numerous compounds with antioxidant effect. They sweep the excess of free radicals from the organism and inhibit key oxidative changes, i.e. protein and lipid peroxidation. Diallyl sulfide present in garlic is converted to the compounds, from which hydrogen sulfide is produced. It demonstrates similar effect to glutathione – it protects cells from oxidative stress, neutralizes superoxide and hydroxyl radicals. Additionally, garlic oil strengthens the activity of key enzymes with antioxidant effect, such as superoxide dismutase, catalase and glutathione reductase.

Summing up, Allicin Plus is a perfect solution for people, who want to take advantage of beneficial properties of garlic, but do not like its taste or characteristic smell. The supplement works like a natural antibiotic, effectively strengthens the organism and secures it from germs. As prophylaxis, it may be used not only to protect from infections, but also to prevent atherosclerosis and circulatory system diseases. 

Directions for use
Manufacturer

Composition

Composition

Container size: 60 softgelsServing size: 1 softgelServings per container: 60
per 1 softgelamount%DV
Garlicillin® [Garlic oil (Allium sativum)(bulb) and parsley oil (Petroselinum crispum)(seed) blend containing 20 mg garlic diallyl sulfide, diallyl disulfide, diallyl trisulfide and ajoene]200 mg*

Other ingrednients

Olive oil, yellow beeswax, sunflower lecithin; bovine gelatin, glycerine, purified water, annatto (natural color), pharmaceutical glaze, sodium alginate (softgel ingredients).
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