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| KEY BENEFITS: |
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Allicin Bioavailability
equal to fresh garlic |
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No expensive enteric
coating needed |
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Odor Controlled |
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Standardized for key
marker compounds |
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Full spectrum of
marker compounds
& concentratiions of:
Allicin
AlIiin
Thiosulfinates
S-Allyl Gamma-
Glutamyl-Cysteine
Sulfur |
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25% faster Tableting |
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Kosher certified |
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Patented process |
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Garlieze™ High Allicin Buffered Garlic from Nutra Products, Inc., is produced
from an exclusive variety of premium grade garlic, Allium sativum L., specially grown
for its nutraceutical marker content. this garlic is gently dehydrated to preserve key
actives using a proprietary process that virtually eliminates garlic odor. Only the
highest allicin is then specially selected and buffered. The result is a creamy white
powder or granule with superior allicin potential, no garlic burp-back, virtually no
flavor and very little odor – and this is achieved naturally, without irradiation or harsh
chemical treatments. Garlieze allows allicin to form in the stomach by preserving
alliinase – the enzyme needed to convert alliin to allicin. Garlieze makes expensive
enteric coatings unnecessary and prevents allicin loss due to high pressure and
heat caused by compression during tableting and by certain excipients that degrade alliinase.
Garlieze: Equal to Fresh Garlic - The Standard for Efficacy
A recent clinical study demonstrated that the bioavailability of allicin in Garlieze is
equal to fresh high allicin garlic macerate and yielded no stomach discomfort or
unsocial responses. In this study, breath samples were analyzed for allyl methyl
sulfide (AMS), the main allicin metabolite, using a sensitive sulfur-selective detector.
The graphs show Garlieze yields allicin bioavailability equal to fresh garlic.
Study Conducted by Plant Bioactives Research Institute – April 21, 2006
Garlieze is simply the best nutraceutical garlic available and is produced in
accordance with current Good Manufacturing Practices. For the only garlic proven
to be equal to fresh macerated garlic, ask for Garlieze.
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Garlieze efficacy is achieved utilizing a novel
composition that combines a natural alkalizing matrix– Alkemy™ – with high allicin yielding garlic.
Garlieze utilizes a natural alkalizing matrix to eliminate the acidic reaction
when high potency garlic mixes with stomach acid. Historically,
nutraceutical garlic tablets have been enteric coated because there was
no way to prevent |
degradation of alliinase by stomach acid. Alliinase is
irreversibly inactivated at pH ≤3.0 and the stomach typically has a pH of
2.0. Allicin cannot form without Alliinase. An enteric coating was needed so the tablet would pass through the stomach
intact to allow for dissolution later in the more neutral environment of the intestine. The formation of allicin would then
occur in the intestine by reaction of the alliinase with alliin.
When placed in an acid environment, Garlieze is extremely effective in repressing acid ions resulting in a higher or more
neutral pH. The acid repression is rapid, achieving a pH of 4.0 or greater in the first 30 seconds which preserves the
alliinase enzyme and prevents reaction with amino acids, proteins and sulfur compounds. The effect is ongoing and a pH
in the range of 6.5 to 7.0 is achieved allowing the Garlieze to generate allicin in the stomach and pass through the
stomach to the small intestine and release a high allicin yield after 120 minutes. This rapid buffering action results in no
unpleasant garlic odors or stomach upset from non-enteric coated Garlieze, delivering 4000 to 7400 mcg/g per tablet.
Garlieze Analysis for Allicin and pH vs Non-Buffered Garlic
All samples assayed in dupli cate at 1 gram per 200 ml, room temperature .
Allicin is in mg/g
pH 2.0 of the 0.015 M HCL acid solution before adding Garlieze |
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| TESTS |
AGITATION
TIME (60 RPM) |
GARLIEZE
A |
GARLIEZE
B |
NON-BUFFERED
GARLIC |
| Allicin Yield in De-ionized Water |
5 min.
30 min |
5.0, 4.7
6.2, 5.9 |
8.7, 9.8
10.3, 10.2 |
Not tested
15.5, 15.6 |
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| pH after Agitation |
30 min. |
8.8 |
8.3 |
6.5 |
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| Allicin Yield in Acid |
30 min
120 min |
9.5, 9.4 9.4, 9.3 |
10.0, 10.2
9.9, 10.1 |
1.3, 4.7
1.3, 4.7 |
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| pH after Agitation |
30 min
120 min |
6.2, 6.2
6.9, 7.0 |
5.6, 5.3
5.9, 5.6 |
2.1, 2.1
2.1, 2.1 |
Comments: A pH of greater than 7.0 in acid may not be beneficial to the formation of allicin in the Garlieze product.
Optimum allicin yield is achieved after rapidly reaching a pH of 4.0 and maintaining a pH in the range of 5.5 to 6.8 in an acid
environment. Allicin formation could decrease at pH levels greater than 7.0. Allicin formation is accomplished over time in
tablets and granules. Sufficient time is needed in HPLC measurement for allicin and by products.
Garlieze non-enteric coated tablets have been tested against several leading brands of high allicin garlic tablets. The
results of the buffering effectiveness over time have been measured and graphed below. Consumers report no burpback
or other discomfort from the non-enteric coated Garlieze product.
For more information, contact: Nutra Products, Inc. - 866-447-0875 or The E.T. Horn Company - 800-442-4676 |
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