Garlicin Pro by MMS Pro

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About Garlicin Pro by MMS Pro

Garlic is proven to reduce the risk of cancer, promote cardiovascular health, increase antibiotic properties, lower cholesterol and triglycerides and reduce plaque formation. Garlicin Pro is an odor-controlled garlic. Stabilizing allicin activity equal to one clove of garlic a minimum of 2,500mcg per tablet. Allicin, one of the compounds in garlic researched for its beneficial activity, is released when an odorless precursor molecule (alliin) interects with the enzyme allinase. Garlicin Pro is analyzed by high performance liquid chromatography to ensure a consistent standardized amount of allicin yield per tablet. Each tablet has a special enteric coating that allows it to release its contents in the intestinal tract, preventing garlic “bounceback” from the stomach that is common with other products. Benefits of Garlicin Pro Reduces Risk of Cancer Promotes Cardiovascular Health Antibiotic Properties Lowers Cholesterol Lowers Triglycerides Reduces Arterial Plaque Formation

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More Info about Garlicin Pro by MMS Pro

Cardiovascular Health Many publications have shown that garlic supports the cardiovascular system. While earlier trials suggest it may mildly lower cholesterol and triglyceride levels in the blood, [2 3 4] more recent trials found garlic to have minimal success in lowering cholesterol and triglycerides. [5 6 7] Garlic also inhibits platelet aggregation and increase fibrinolysis,8 which results in a slowing of blood coagulation. It is mildly antihypertensive9 and has antioxidant activity.10 Garlic’s cardiovascular protective effects were illustrated in a four-year clinical trial on people 50–80 years old with atherosclerosis. [11] It was found that consumption of 900 mg of a standardized garlic supplement reduced arterial plaque formation by 5–18%. The benefits were most notable in women. Antibiotic Properties In in vitro studies garlic has been found to have antibacterial, antiviral, and antifungal activity. [12] However, these actions are less clear in humans and do not suggest that garlic is a substitute for antibiotics or antifungal medications. Cancer Human population studies suggest that eating garlic regularly reduces the risk of esophageal, stomach, and colon cancer. [13 14] This may be partly due to garlic’s ability to reduce the formation of carcinogenic compounds. Active Constituents The sulfur compound allicin, produced by crushing or chewing fresh garlic or by taking powdered garlic products with allicin potential, in turn produces other sulfur compounds: ajoene, allyl sulfides, and vinyldithiins. [1] Aged garlic products lack allicin, but may have activity due to the presence of S-allylcysteine. Stabilizing allicin activity equal to one clove of garlic a minimum or 2500 mcg per tablet. Allicin, one of the compounds in garlic researched for its beneficial activity, is released when an odorless precursor molecule (alliin) interacts with the enzyme allinase. Until now, processes used to prepare garlic products have resulted in di—and trisulfide by-products of allicin with significantly reduced value and various polysulfides of unknown value. Galicin Pro is analyzed by high performance liquid chromatography to ensure a consistent standardized amount of allicin yield per tablet. Garlicin Pro's special once-a-day formula releases virtually the same amount of allicin per gram as fresh-cut garlic—a minimum of 2500 mcg per tablet.

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