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Kyolic Aged Garlic Extract Formula 100 (180 Capsules)

Kyolic
Each easy-to-swallow capsule of Kyolic® Aged Garlic Extract™ Formula 100 contains 300 mg of Aged Garlic Extract™ (Allium sativum) bulb. This product does not contain any artificial preservatives, colours, or...
$31.85
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$31.85

Each easy-to-swallow capsule of Kyolic® Aged Garlic Extract™ Formula 100 contains 300 mg of Aged Garlic Extract™ (Allium sativum) bulb. This product does not contain any artificial preservatives, colours, or flavours, or wheat, yeast, sugar, or starch.

To reduce the risk of cardiovascular disease, adults take 2 capsules twice daily with a meal, or as directed by a health care practitioner.

 

WHAT IS AGED GARLIC?

Kyolic® odorless Aged Garlic Extract is truly the only odorless garlic supplement. The exclusive aging process eliminates garlic odor and harsh side effects. Moreover, Kyolic® contains various antioxidant properties and is the only antioxidant garlic supplement available. Kyolic is also standardized with SAC (S-Allyl Cysteine), a beneficial water-soluble sulphur containing compound which is characteristic of Aged Garlic Extract.

Kyolic® maintains all the healthful benefits and nutritional value of the whole, raw, organic garlic from which it is made, but is not irritating to the digestive tract tissues, avoiding the stomach upset, gas and diarrhea that may accompany non-Kyolic garlic consumption.

For years, allicin has been deemed as the compound responsible for the benefits of garlic. It has shown an ability to kill bacteria and fungus in test tubes and topically crushed raw garlic has been used in wars to fight infections. However, no clinical trials have been performed with allicin and it has not become a commercial product, mainly because of its chemical instability but also because of its pungent odor and irritating nature. Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, combines with a compound called alliin in raw garlic and produces allicin. Because allicin is so unstable, once it is generated it readily changes into other compounds. Thus cooking, aging, crushing and otherwise processing garlic causes the allicin to be decomposed into other compounds. According to two studies of garlic preparations, allicin decreased to nondetectable amounts within one to six days (20-144 hours). This could explain why a study of various products on the market showed that they all contained an undetectable amount (<1 ppm) of allicin. For more information on this issue please visit www.allicin.com.

Since the development of Kyolic® more than four decades ago, Aged Garlic Extract has attracted the attention of the world's most promising researchers. A wide range of research and clinical studies, confirming the superiority of Kyolic® over bargain brands, have been conducted by various research institutes worldwide. Over 100 studies on Aged Garlic Extract preparations have been presented at various symposiums, including the First world Congress on Garlic in 1990, Designer Food III Symposium, 1994, and published in various scientific journals. Kyolic® is also covered by more than a dozen patents and patents pending worldwide.

 

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