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Feature

IMMUNE SUPPORT: Garlic has demonstrated the ability to promote and maintain a healthy gut ecology while supporting healthy immune system function.*
CARDIOVASCULAR SUPPORT: Positive effects of garlic on the cardiovascular system include healthy blood flow and platelet function, healthy lipid and triglyceride metabolism, reduced oxidative stress, and healthy arterial function.*
NO ODOR: Made with gently dehydrated garlic to preserve key compounds while eliminating characteristic garlic odor without the use of enteric coating or undesirable excipients.
PURE INGREDIENTS: Pure Encapsulations manufactures a line of hypoallergenic, research-based dietary supplements. Products are meticulously formulated using pure ingredients designed to deliver predictable results for the benefit of all patients, even the most sensitive.*
FREE FROM: Pure Encapsulations products are free from wheat, gluten, egg, peanuts, magnesium stearate, hydrogenated fat, artificial sweeteners and colors, and other unnecessary excipients. Any product containing ingredients derived from allergens, such as soy, dairy or shellfish is clearly labeled.* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Description

GarliActive high-allicin garlic is grown and gently dehydrated in a patent pending proprietary process to preserve key compounds while eliminating characteristic garlic odor. GarliActive contains a natural alkalizing matrix consisting of calcium, magnesium and potassium to protect alliinase from degrading in the acidity of the stomach. Alliinase is the key enzyme required to convert alliin to allicin, the compound associated with the health benefits of garlic. With this specialized alkaline base, enteric coating is not needed and allicin yield is optimized. Preliminary information suggests that when placed in an acid environment, the ingredients of GarliActive effectively buffer pH. The acid repression is rapid, ultimately achieving a pH of 6.5-7.0 and delivering allicin to the stomach and small intestine without stomach upset or irritation. A recent study revealed that the bioavailability of this preparation was comparable to fresh garlic and was well tolerated.*