In the health conscientious world that we live in, it might be news to some people that garlic has more benefits than just flavoring food or fending off vampires. It actually has health benefits that are starting to become more readily available to consumers.
Two of the prominent ingredients of garlic, allicin and ajoene, have been found to have characteristics that can help with many health ailments from reducing cholesterol levels to even helping to slow aging. Allicin has been extensively studied while Ajoene has only recently been receiving attention.
Allicin was first reported to be one of the key ingredients responsible for the broad spectrum of anti-bacterial activity in garlic around 1944. Allicin is actually a compound created as a defense mechanism by the garlic plant itself primarily used against bacteria and fungi when the membrane of the cloves is attacked by either one.
That is how garlic gets its “killer instinct” that can be beneficial when applied to similar attacks on human defense systems. Probably more information than you ever wanted to know, but we thought it a bit interesting.
The list of health benefits is extensive, therefore this is a trend that will not go away. It's rare to see a safe bet in business, but garlic would be high on that list.
Ajoene has also been reported to have many properties just like allicin that include antiviral, antioxidant, anti-fungal, antibacterial and even anti-inflammatory activity. That's a lot of activities in one little natural product.
In layman’s terms, ajoene and allicin also have been shown to reduce cholesterol levels, prevent heart disease, thin blood to help reduce blood pressure and incidents of blood clotting or strokes and even helps reduce the risk of cancer.
Ajoene and allicin have even been proven to be effective against the deadly E-coli bacteria, human intestinal parasite Giardia lamblia and even the fungal skin condition ringworm.
Ajoene is essentially a sulfer containing compound derived from allicin.
Ajoene was discovered in 1983 and in separate studies, ajoene was first isolated and then a process called oil maceration was invented to isolate ajoene from raw garlic. The stability and ability to store ajoene is what sets it apart as the benefits basically remain the same.
The stability of ajoene encompasses much more than its storage capabilities.
The thing to note about ajoene is the fact that the human body does not absorb allicin effectively and it is short-lived and even has been shown to decompose more readily in stomach acid. The stability of the ajoene compound allows it to enter the bloodstream with greater ease and thus increases its effectiveness.
There is great importance in the consideration of ajoene due to the fact that the human body does not absorb allicin effectively and it is short-lived and even has been shown to decompose more readily in stomach acid. The stability of the ajoene compound allows it to enter the bloodstream with greater ease and thus increases its effectiveness.
The great benefits of garlic are now being offered in supplements with the stability and storage capabilities that ajoene has been proven to offer. If you have health conscientious customers or find yourself looking for the next new supplement, products with ajoene could be your answer.