Cinnamon and garlic have shown to beneficially impact the health of terrestrial animals and a diverse group of fish and shrimp species due to their anti-parasitic, anti-bacterial and immune-stimulating effect.
Garlic can protect against parasites likegregarines (Kasornchandra et al., 2005), and cinnamon has proven to be beneficial against Vibrio (Brackman et al., 2008).
Cinnamon’s primary bioactive compound, cinnamaldehyde, produces an anti-inflammatory effect that slows down the destruction of tissues and supports performance. Cinnamaldehyde responds strongly against pathogenic gram-positive bacteria, gram-negative bacteria, yeasts and molds.
Garlic has 32 active thiosulfinates that facilitates broad protection against pathogens. This is because allicin, the main active compound of garlic, is formed during the crushing process of garlic when alliin and the enzyme alliinase meet (Figure 1).
Allicin is volatile and can lose activity in 0.1 seconds at 37°C. To ensure allicin becomes active within the animal’s intestinal tract, Excential Alliin Plus has been developed. This feed solution is a natural blend of high-quality cinnamon and garlic, in which the precursor alliin is available in a stable form thanks to a unique processing technology.