Activated by the alliinase enzyme, allicin’s precursor molecule alliin transforms into allicin when the right conditions are met. While both alliin and alliinase are present in the garlic cloves, they are present in separate compartments. Allicin is formed only when alliin and alliinase get in contact through mastication or processing of the garlic clove. Thus, preserving the integrity of their compartments by freeze-drying before milling is essential. Without this protection, the most powerful effects of the garlic molecules would easily be lost during storage and processing.
Garlic and cinnamon: an optimal team for multiple targets
Years of research have placed garlic and cinnamon at the top of the anti- pathogenic natural agents. These two plant-derived additives therefore qualify as phytogenics, or phytobiotics. Garlic’s active antimicrobial agents belong to the thiosulphinates, of which allicin is generally claimed to be responsible for most of these benefits. Research indicates high effectiveness against pathogens, allicin may thus prevent digestive problems caused by, for example, E. coli, salmonella and rotavirus. However, providing the full garlic clove also confers effects linked to other sulphur compounds such as diallyl disulphide (DADS), S-allylcysteine (SAC) and diallyl trisulphide (DATS). Recent studies review the roles of phenolic and organosulphur compounds present in whole garlic in relation to anti-pathogenic as well as global health effects.
Therapeutic uses and pharmacological properties of garlic are reported for protection against viral, bacterial, fungal, parasitic pathogens to support of cardiovascular and immune functions. Cinnamon oil, the second component of Excential Alliin Plus contains agents that are reported to have gut health promoting properties. The predominant agent, cinnamaldehyde, accounts for around 80% of the oil’s composition. With a simple phenolic structure, cinnamaldehyde seems to feature a wide array of activities against countless bacteria, yeast and fungi. Various studies report that cinnamaldehyde actively mitigate E. coli, Salmonella enteritidis, Clostridium perfringens, and Aspergillus flavus.