30 reasons you need Allicin
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Uploaded by LHNbusiness on Jul 4, 2009
ALLICIN is the most potent antibacterial and antifungal substance in garlic, but under normal circumstances is extremely unstable. Only recently, decades after allicin was first identified in the laboratory, has it been possible to produce a stabilised form on a commercial scale. Peter Josling, director of the the Garlic Information Centre in East Sussex, together with a team of chemists and
chemical process engineers have pioneered and patented the unique process of water-based extraction and freezedrying that has made this possible.
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