The Garlic (Allium sativum) is a species of plants used for medicinal purposes better studied and whose health benefits have been solidly demonstrated.
The Garlic contains 0.1-0.36% of volatile oil composed of sulfur compounds as the alicina, diallyl disulfide, diallyl trisulfide, among others. It is believed that these components are responsible for the pharmacological properties of garlic. Other constituents include the Garlic Alina, S-methyl-L-cysteine sulfoxide, protein, high concentrations of trace minerals (particularly selenium), vitamins, enzymes and glucosinolates (alinasa, peroxidase and mirosinasa).
Garlic has been used traditionally for its lipid-lowering action, antihypertensive, antiplatelet agents, antioxidants, broad-spectrum antimicrobial (against viruses, bacteria, fungi and parasites), immunostimulants, anti, anti, anti-inflammatory, diuretic and hypoglycemic.
Adults: 1 capsule after every main meal.