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Allicillin™ 180mg 60 capsules

• Supports cardiovascular health
• Maintains healthy cholesterol levels
• Prevents LDL cholesterol from oxidation, increases HDL, decreases triglycerides.
• Inhibits plaque build up and reduce fat accumulation in arterial cells
• Promotes healthy immune function
• Common cold, hay fever, staphylococcus aureus
• Kills pathogenic bacteria including
• Equivalent to 40 bulbs of garlic!

Thanks to advanced patented technology from Europe, for the first time in history we are able to truly capture and stabilize the most therapeutic ingredient produced by the crushing of garlic, known as allicin. Allicillin™ contains 300 ppm allicin which goes way beyond the “allicin potential” of common garlic products—it is the equivalent of 40 bulbs of garlic.

Research shows that garlic can reduce LDL cholesterol by 15%, triglycerides by 13% and increase HDL cholesterol by 31%.

Garlic has thousands of studies documenting its effectiveness in treating everything from the common cold to MRSA pharmaceutical drug resistant bacterial infections. Now, thanks to advanced patented technology from Europe, we are able to truly
capture and stabilize garlic’s most therapeutic ingredient, allicin.

Allicillin™ contains 300 ppm of stabilized Allisure™ allicin, the equivalent of 40 cloves of garlic. Even more impressive, Allicillin™ stable allicin is able to survive the digestive process —unlike the unstable “allicin potential” of all common garlic powder products which often won’t survive the stomach or ever be transformed into true allicin. Allisure™ allicin needs no conversion in your body, it’s body ready. Ask us for the exciting new research on the unique power of this specialized garlic extract or published human clinical trials. The Allisure™ active allicin in  Allicillin™ capsules is effective against a wide variety of bad microorganisms, parasites and pathogens, but scientific research shows it won’t harm the beneficial good gut flora or bacteria—the probiotics necessary for protecting a healthy intestinal tract, so Allicillin™  can be taken with your favorite probiotics also.

Size: 60 capsules
Each capsule contains:

• Allicillin (from Garlic) 180 mg
  [standardized to contain 300 ppm pure allicin]

Other Ingredients: Rice powder, maltodextrin (GMO free), acacia gum, silica, gelatin, water.

Recommended Use
As a dietary supplement, take one to two capsules daily or as directed by your health care practitioner.

Store In A Cool, Dry Place. Keep Out Of Reach Of Children.

Designs for Health’s Allicillin™ contains pure, stabilized Allisure® allicin. This product does not contain wheat, yeast, eggs, soy, dairy products, artificial colors, flavors or preservatives.

Garlic does not kill beneficial bacteria unlike antibiotics.
It has been found helpful for:

Garlic (Allium sativum) has been used as a medicine and health-promoter for 5,000 years. It was widely used in ancient Assyria, Egypt, India, Greece and China for its health benefits. Garlic was also used extensively in medieval and Renaissance Europe. In today's modern Europe and the U.S. garlic supplements are widely used. There were at least 1,200 pharmacologic studies done on garlic by mid-1997, as well as many hundreds of studies on the chemistry of garlic.

The chemistry of garlic is extremely complex, but research has shown that it is the unusual organosulfur compounds relatively unique to garlic that promote its broad range of potential lipid-lowering, anti-thrombotic, anti-blood coagulation, anti-hypertensive, antioxidant, antimicrobial, antiviral, and antiparasitic effects. The most well known and widely studied garlic compound is allicin, yet ironically allicin does not exist in fresh, undamaged garlic cloves. The predominant garlic sulfur compound found in the garlic plant is allicin. Garlic also contains high levels of an enzyme called "allinase". Allicin and allinase are held in different compartments of the garlic plant, by design, since they are meant to react only when necessary to protect the plant from attack or when the plant is crushed.

When fresh garlic cloves are crushed or chopped, or when garlic powder (that has been carefully dried to preserve its allicin/allinase content) is added to water, allicin is produced in seconds by the action of allinase on allicin. Allicin and other thiosulfinates are somewhat unstable, but dilution and dissolving in water greatly improve their stability. Allicin can decompose into a broad range of compounds, including S-allylmercaptocysteine, allylmercaptan, diallyl disulfide, allylmethyl disulfide, vinyldithiins, ajoene, and possibly allylsulfinic and allylsulfonic acid.

ALLICIN POTENTIAL
It is no wonder that companies have been standardizing their garlic products to this amazing active ingredient. However, due to the instability of allicin, you will see allicin listed on labels as "allicin potential" or "allicin yield".

HOW IS ALLICIN POTENTIAL MEASURED?
In a laboratory, dried garlic powder gets added to water so that the alliin and allinase can quickly react to make allicin. The amount of allicin produced is the measure of "allicin potential". However, the situation is completely different when such garlic supplements are swallowed. The allinase enzyme is rapidly and completely destroyed by stomach acid. This is why many garlic products are enteric coated. Unfortunately, such supplements usually do not work as designed. Lawson and Wang reported the results of testing twenty-three coated, U.S. garlic supplements in 2001. Twenty of twenty-three failed to release even 15 percent of their claimed "allicin potential" when placed in simulated intestinal fluid. Lawson and Wang concluded that allicin potential is an extremely poor measure of garlic supplement activity in the human body.

ALLICILLIN: TRUE ALLICILLIN GARLIC EXTRACT
Peter Josling and collaborators have recently come up with a completely new, patented approach to producing a garlic supplement containing real, preformed allicin. This approach makes tablet coatings and carefully controlled tablet dissolvability irrelevant. The patented process that produces Allicillin, uses a carefully temperature/ pressure-controlled process, using water to continually flush allicin from the reaction vessel as soon as it's formed. This yields a dilute water solution of allicin, which is further diluted and spray-dried onto a maltodextrin- gum acacia matrix to produce a 300 ppm allicin powder. The diluting and dissolving in water, as well as spray drying onto a slightly acid powder, stabilizes the allicin, even without refrigeration. Allicillin is available in 180 mg capsules, which provide 55-60 mcg allicin per cap, and approximately 300 mcg allicin per gram.

ALLICILLIN RESEARCH ON THE COMMON COLD
Peter Josling published results of a double-blind, placebo controlled clinical trial of Allicidin in 2001. Seventy active treatment patients and 72 placebo patients took one capsule daily of Allicillin or placebo for 12 weeks. The results were impressive. The placebo group had 65 colds during the study compared to the Allicillin group which had only 24 colds. The average duration of symptoms was 5.01 days for the placebo group, 1.52 days for the Allicillin group. The placebo group required an average of 5.63 days to recover, the Allicillin group 4.63 days. The total for days of infection was 366 for the placebo group, 111 for the Allicillin group. During the trial, 16 placebo group members had more than one cold, while only two of the Allicillin group had more than one cold. The "accelerated relief, reduction in the severity of troublesome symptoms ...and recovery to full fitness" as well as "reduced likelihood of becoming reinfected with other viral strains" clearly demonstrated the effectiveness of Allicillin against the common cold.

ALLICILLIN RESEARCH ON MRSA
(Methicillin-Resistant Staphylococcus Aureus)
With the widespread overuse of antibiotics for the past 60 years, more and more bacteria are becoming resistant to more and more antibiotics. A common strain in hospitals (and also spreading to the general population) is MRSA: methicillin-resistant Staphylococcus aureus. Josling reports on one case of MRSA infection of spinal surgical wounds that had not healed after several years, even with intravenous, oral and topical antibiotic usage. Amazingly, combined use of oral and topical Allicillin cleared the wound infections in a short period of time. Allicillin is so effective against MRSA that each new production batch of Allicillin is tested against MRSA to establish its antimicrobial efficacy. You can be absolutely sure that when you choose Allicillin from Designs for Health for a broad array of clinical applications that you are getting the world's finest and only truly allicin standardized garlic product.

1. Lawson, L.D. "Garlic: A review of its medicinal effects and indicated active compounds" In: Lawson, L.D., Bauer, R., eds. Phytomedicines of Europe: Chemistry and Biological Activity. Amer. Chem. Soc. Symposium Series 691, Washington D.C.: Amer Chem Soc; 1998: 176-209.
2. Cavallito, C. & Bailey, J. "Allicin, the antibacterial principle of Allium sativum. Isolation, physical properties and antibacterial action" J Am Chem Soc 66 (1944): 1944-52.
3. Lawson, L. & Wang, Z. "Low allicin release from garlic supplements: a major problem due to the sensitivities of allinase activity" J Agric Food Chem 49(2001): 2592-99.
4. O'Gara, E. et al "Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori" Appl Environ Microbiol 66 (2000): 2269-73.
5. Ankri, S. & Mirelman, D. "Antimicrobial properties of allicin from garlic" Microbes Infect 2 (1999): 125-29.
6. Josling, P. "Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey" Adv Nat Ther 18 (2001): 189-93.
7. Joslin, P. Allicin—The Heart of Garlic. Callahan, FL: NWI Pub.; 2004: 111-20.
8. Amagase, H. et al "Intake of garlic and its bioactive components" J Nutr 131(2001): 955s-62s.
9. Sivam, G. "Protection against Helicobacter pylori and other bacterial infections by garlic" J Nutr 131 (2001): 1106s-08s. Designs for Health AllicillinTM