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Product Overview
- GarlicAIM is a garlic-based dietary supplement that includes three types of garlic in a unique combination.
How is GarlicAIM Unique?
- • Garlic bulb and leaf are combined in this recipe.
- • High adenosine level
- • The ?-glutamyl peptide content is extremely high.
- • Undomesticated wild garlic leaf
- • It includes fermented black garlic
Approach
- Blood vessels and the heart are part of the cardiovascular system. This system's blood circulates within all body organs and tissues, delivering oxygen and nutrients to them as well as a means for waste removal. Cardiovascular diseases are caused by a variety of unhealthy behaviors. Smoking, a poor diet, and inactivity are all causes of cardiovascular disease, which is the leading cause of death in North America. You may also use garlic to reduce your risk of heart disease by changing your lifestyle choices and incorporating it into your diet.
- Garlic contains two distinct organosulfur compounds that are thought to have health-promoting effects: L-cysteine sulfoxides and ?-glutamyl peptides. The conversion of L-cysteine thiosulfinates to allicin, a chemical component that gives garlic its unique odour and flavor, occurs in garlic. GarlicAIM's combination of garlic leaves and two types of bulbs has a more beneficial effect than the competition because it includes higher amounts of ?-glutamyl peptides in wild garlic leaves than in the bulbs.
Ingredients
Allium ursinum (Alpine Wild Garlic)
- Garlic is a herb with a long medical history. It has been used for medicinal purposes since 3000 B.C., consisting of sulfuric compounds, amino acids, minerals, and vitamins. Garlic contains numerous minerals and vitamins, including germanium, selenium, zinc, as well as vitamins A, B and C. Allicin, a sulfur-containing component in garlic, is traditionally thought to be responsible for most of the suspected health benefits of garlic. Garlic's distinctive fragrance is due to allicin.
- Garlic bulb and wild garlic leaf (Allium ursinum) have comparable components, as well as several advantages. Both varieties of garlic aid in the maintenance of healthy cholesterol levels. However, A. ursinum is quite different in terms of nutrition. Allicin and its derivatives, as well as more ajoene (a degraded form of allicin) and adenosine, are present in A. ursinum. The current viewpoint is that the ?-glutamyl peptides and ajoene cause the gap between vascular smooth muscle membranes to widen. The result is a widening of blood vessels, which helps to maintain good blood pressure. Adenosine promotes blood vessel width and platelet aggregation inhibition (stickiness). It also has relaxing and detoxifying effects, and it protects against poisons.
Fermented Black Garlic
- Fermentation is used to create garlic with black garlic, which occurs when the sugars in a substance are broken down into organic acids. The substance's chemical structure and biological effects are also influenced by these changes. Fermentation transforms not only the previously described characteristics, but also every aspect of what we consider to be garlic. Garlic's flavor changes significantly as a result of fermentation. Fermented garlic has a black, mild-scented sweetness to it and is jello-like in texture rather than being cream-colored with a known strong flavor.
- Fermented foods are well-known for their health benefits. The greatest change in fermentation results in greater antioxidant levels, which work to combat free radicals. Black garlic is packed with antioxidants and probiotics, making it an excellent complement to this vitamin.
Allium sativum (Garlic bulb)
- Allicin is one of garlic's most active components. When garlic cloves are chewed, chopped, or crushed, alliin and alliinase from the bulbs combine to form allicin. Garlic bulb extracts from GarlicAIM are standardized to 1% allicin, a natural anti-oxidant and anti-inflammatory compound. Allicin content in each dose of GarlicAIM is 5.1 mg.
Genus Allium
- Garlic is known by many different botanical names, including Allium, which comes from Latin. GarlicAIM includes three different garlic varieties. Allium sativum— the standard bulb and black fermented garlic—and Allium ursinum: wild garlic leaves, on the other hand, are two of the most common types. This unusual blend delivers all of the health advantages of garlic while also including more.
Directions
- • Take three capsules per day. You may take them at any time.
- • Consult a health care practitioner prior to use if you are pregnant or nursing, have a blood clotting disorder or low blood pressure.
- • Close tightly after opening and store in a cool, dry, dark place. Do not refrigerate.
Questions & Answers (3)
Submit your question about this product to our talented team of Customer Care Representatives, and we'll get back to you as soon as possible!
Ask a New Question
Q Is there anyone who should not use GarlicAIM?
A Consult a health care practitioner prior to use if you are pregnant or nursing, have a blood clotting disorder or low blood pressure.
Q Are allicin and other fat-soluble substances the only important compounds in garlic?
A No. Although allicin and ajoene are important, there is a wealth of research from Europe indicating that the water-soluble parts of garlic—adenosine, -glutamyl peptides, flavonoids and fructanes—are equally important, if not more beneficial than allicin. What are these water-soluble substances?
Q What are these water-soluble substances?
A Adenosine and -glutamyl peptides are the warer-soluble substances mentioned in this datasheet. Flavonoids are substances in plants that often have health benefits. Fructanes are significant because they are indigestible sugars known as oligosaccharides. Fructo-oligosaccharides encourage the growth of good intestinal bacteria.
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