AIM GarlicAIM – 90 vegan capsules

R280.00

  • A combination of alpine wild garlic, fermented black garlic and garlic bulb
  • May help maintain cardiovascular health
  • Provides all the benefits of regular garlic and more
  • May increase immune health
  • Exhibits antioxidant activity

 

Description

GarlicAIM provides a unique com­bination of garlic bulb extract, fermented black garlic bulb and alpine wild garlic leaf. 

Alpine Wild Garlic in GarlicAIM:
Allium ursinum is a wild garlic plant found in Europe. This unique garlic has more ‘active’ garlic substances, including allicin as well as substances not found in ‘cultivated’ garlic. The result is an ingredient with nearly 20 times more adenosine, which is effective in regulating cholesterol and blood pressure. The wild alpine garlic leaf also contains vital peptides, flavonoids, and fructanes for improved health.  It is odourless upon digestion. The green leaves of Alpine wild garlic have all the health benefits of garlic cloves and more but without the garlic odour effects.  This product is a rich source of antioxidants and supports the health of the blood and cardiovascular system.

Garlic Bulb Extract:
Allium sativum
When you chew on garlic or when the cloves are chopped or crushed, the interaction between the amino acid alliin and the enzyme alliinase produces allicin, one of the most beneficial compounds in garlic. The garlic bulb extract in GarlicAIM is standardized to 1% allicin. Garlic exerts a broad-spectrum anti-microbial activity against a variety of pathogenic viruses, bacteria, fungi and parasites.  It is especially potent in its anti-fungal action as demonstrated in its ability to fight one of the most harmful fungal infections – cryptococcal meningitis.

The anti-inflammatory and anti-catarrhal effects of garlic combined with its anti-bacterial action make it useful in reducing upper respiratory tract congestion and infections.

Apart from its medicinal uses garlic has a very high nutritive value with 33 sulphur compounds, 17 amino acids, germanium, calcium, copper, iron, potassium, magnesium, selenium, zinc and vitamins A, B and C.

Allicin
Garlic’s pun­gent scent comes from allicin. The sulphur containing compounds allicin and allicin by-products (e.g.ajoenes) are supportive of the cardiovascular system resulting in lowered blood pressure, reduced clotting  potential and improved HDL:LDL cholesterol ratios. Known particularly for its anti-inflammatory and antioxidant activities, allicin is easily metabolized by the body, breaking down into fat-soluble, organosulfur compounds. GarlicAIM provides 5.1 mg of this beneficial compound per serving. Allicin has been shown to have a blood sugar lowering effect by inhibiting the breakdown of insulin in the liver thereby making the insulin last longer and therefore able to remove more glucose from the blood.

Fermented Black Garlic:
Allium sativum
The benefits of food fermentation are no­ta­­bly focused on bene­ficial probiotics: good gut bacteria that sup­port overall health. It just so happens that when garlic bulb is fermented, it not only produces a source of probiotics, the antioxidant levels increase.

Key Benefits and Features:

  • May help maintain cardiovascular health
  • May help maintain healthy blood pressure
  • Helps maintain healthy cholesterol levels
  • Has all the benefits of regular garlic, plus much more
  • Has antibacterial and antifungal properties for increased immune health
  • Displays antioxidant activity
  • is odorless upon digestion
  • Inhibits formation of dangerous nitrosamines formed in the gut by processed foods

Suggested Directions for Using GarlicAIM:

Take three capsules per day. You may take them at any time.

Further reading:

GarlicAim Data sheet 

More about allium ursinum 

 

 

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