The food for regulating blood pressure and cholesterol
100:1 concentrated extract of deodorised garlic (= 2 g of fresh garlic)
Expiration date (End Of): 06/2023 |
Lot: D14980 | Ref. GA10
3 + 1 free
Ingredients: Deodorised garlic Consulting batch information
†N/A: Not applicable
** Equivalent to 2 g of fresh garlic.
Refined soya-bean oil, distilled monoglycerides. Capsule: bovine gelatin, humectant (E422): glycerol.
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
Description: Deodorised garlic
Universally recognised for its multiple properties, garlic (Allium sativum L.) is an essential health ally and has been used for over 5,000 years as a food. It is a powerful, natural antimicrobial, an immunostimulant and also protects cardiovascular health by improving lipid profile and lowering blood pressure.
The key components of garlic include sulphur-containing compounds such as allin, allicin and diallyl disulphide. These have anti-microbial and anti-platelet properties, contributing to garlic’s extraordinary potency.
Our 100:1 concentrated extract of deodorised garlic capsules provide the equivalent of 2 grams of fresh garlic in a single dose.
As a deodorised extract, it has no strong smell or taste, avoiding the problems associated with digesting garlic.
Deodorised garlic: Detailed information
Description and origin
Garlic (Allium sativum L., Amaryllidaceae family) is native to the Siberian desert area of Kyrgyz, and thanks to its nomadic peoples it was brought to China, Arabia, Egypt and the Mediterranean, where it has been cultivated since ancient times1.
It is a herbaceous plant consisting of a bulb formed of around ten cloves (bulbils), and a cylindrical stem measuring around 40 cm with elongated outer leaves and white or pinkish flowers2.
The garlic bulb is a typical ingredient in Mediterranean cooking and has been used in traditional medicine as an antiseptic, antimicrobial, antipyretic, anthelmintic and analgesic.
Used for thousands of years, Hippocrates described its effectiveness in case of pneumonia and wound disinfection in his treatise Corpus Hippocraticum3. Due to its known invigorating and fortifying properties, it was included in athletes’ diets during the Olympic Games in Ancient Greece1.
Interest in garlic as a medicine emerged in sixteenth century Europe, when it was seen as a panacea due to its multiple applications. Numerous scientific studies have now proven its properties.
Garlic bulbs contain essential oils, sulphur-containing compounds such as alliin (S-Allyl-L-cysteine sulfoxide), garlicin (diallyl disulfide) and ajoene. Other constituents include flavonoids, proteins, minerals, amino acids, steroids, adenosine, and vitamins A, B and C1, 2-4.
Garlic has an antioxidant and lipid-lowering effect; it activates fibrinolysis, is a antiplatelet, antihypertensive peripheral vasodilator, anthelmintic and antimicrobial4.
Garlic is a plant used for over 5,000 years. Clinical trials have demonstrated the effectiveness of garlic in lowering blood pressure when tested against a placebo5. This effect has been linked to action on potassium channels, intracellular calcium concentration and inhibition of angiotensin-converting enzyme.
It has also been linked to increased vasodilation due to sulphur-containing compounds in the garlic bulb: alliin is converted to allicin by the action of the alliinase enzyme4 and in turn, allicin is a precursor of various conversion products (including ajoenes, vinylidenes, oligo sulphurs and polysulphides). Through a series of reactions, it acts on the synthesis of endothelial nitric oxide, increasing vasodilation and lowering blood pressure6. Garlic also improves lipid profile, inhibits platelet aggregation and exerts antioxidant and fibrinolytic activity7.
Together with its use in case of cardiovascular problems, garlic extract is effective in strengthening the immune system and in liver problems7. It is also renowned for its antimicrobial properties, inhibiting the growth of bacteria and fungi3.
Studies have also focused on garlic’s effectiveness in case of neurodegenerative problems, finding that organosulphur compounds exert anti-neuroflammatory activity, making it a promising candidate for help to fight inflammatory neurodegenerative problems8.
- Posibilidades terapéuticas del bulbo de ajo (Allium sativum). Navarro. Revista de Fitoterapia. 2007. 7: 131-151.
- Gran diccionario ilustrado de las Plantas Medicinales descripción y aplicaciones. Berdonces. Oceano Ambar. 2009.
- Allicin: Chemistry and Biological Properties. Borlinghaus et al. Molecules. 2014. 19: 12591-12618.
- Fitoterapia. Vademécum de prescripción. Vanaclocha and Cañigueral. Elsevier. 2003.
- Potential of garlic (Allium sativum) in lowering high blood pressure: mechanisms of action and clinical relevance. Ried and Fakler. Integrat Blood Press Control. 2014. 2014:7 71-82.
- Hypotensive effect of extract of macerated garlic (Allium sativum) for 18 weeks in an in vivo experimental model. Chaupis-Meza et al. Rev Peru Med Exp Salud Publica. 2014. 31(3): 461-66.
- Allium sativum: facts and myths regarding human health. Majewski. Rocz Panstw Zakl Hig. 2014. 65(1): 1-8.
- Evaluating the anti-neuroinflammatory capacity of raw and steamed garlic as well as five organosulfur compounds. Ho et al. Molecules. 2014. 19: 17697-17714.
Use: Deodorised garlic Consulting batch information
2 capsules per day with a glass of water at mealtimes.
Consult your doctor in case of simultaneous use of anticoagulants. Not recommended for pregnant or lactating women. Do not exceed the recommended daily dose.
Does not replace a varied and balanced diet and a healthy lifestyle. If you are undergoing medical treatment, seek your therapist's advice. For adult use only. Keep out of reach of young children.
Store in a cool dry place away from sunlight.
Quality: Deodorised garlic Consulting batch information
PRODUCT NAMEDeodorised garlic
BOTANICAL NAMEAllium sativum L.
SERVINGS PER CONTAINER30 servings
FABRICATION AND GUARANTEE:
This food supplement is manufactured by a GMP-compliant laboratory (GMPs are the good manufacturing practice guidelines for the European pharmaceutical industry).
The active principle content is guaranteed through regular tests.
The labelling of our products complies with Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 and its subsequent amendments, with the aim of ensuring a high level of consumer protection in relation to food information.
Our packaging complies with Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 and its subsequent amendments on materials and articles intended to come into contact with food, aiming to secure a high level of protection of human health and the interests of consumers.
Anastore is registered on the Food Safety Register of Food Business Operators, whose purpose is to protect public health and consumer interests, where the definitions provided for in Articles 2 and 3 of Regulation (EC) No 178/2002 and Article 2 of Regulation (EC) No 852/2004 of the European Parliament and of the Council, and their subsequent amendments, are applicable.
These Regulations lay down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, in addition to laying down general rules in relation to the hygiene of foodstuffs.
Finally, Anastore notifies the placing on the market of its food supplements in accordance with the specific regulations of each country.
The notification of placing on the market of this product has been made under notification number PL 2081/92.
HEAD OF THE QUALITY DEPARTMENT
Certificate issue date: 2021/06/14