BioPure Organic Freeze Dried Garlic Capsules
Research has identified trace minerals, enzymes, and in particular, sulfur-containing compounds within garlic, that are involved in its various health benefits. Today garlic is associated with cardiovascular health, detoxification, immune system support, support function needs of cancer patients, and with having antioxidant, inflammation, and microbial defense properties. BioPure garlic is certified organic and sustainably grown on high quality soils in northern Canada. It is proprietarily processed to retain a high content of richly bioavailable allicin. Our loose freeze dried garlic powder can be easily used in smoothies, salad dressings, etc. for immediate consumption. 100 capsules per bottle; 700 mg per capsule.
See our Research & More Information below to learn more about BioPure Freeze Dried Garlic.
Supports Cardiovascular Health*
Assists in Detoxification *
Supports Microbial Defense*
Contains Antioxidant properties*
One capsule three times daily after a meal†.
Servings Per Container: 100
Certified Organic Freeze Dried Garlic (Allium Sativum L), from garlic clove powder. Allicin approximately 5.4mg per 700 mg powder. Hypromellose, Purfied Water, Gellan Gum.
Research & More Information
Garlic, Allium sativum, is a member of the plant family Liliaceae. It is native to central Asia but is now widely cultivated for both culinary and medicinal use. The pungent tasting flesh of the garlic bulb has made it a staple flavoring ingredient in the kitchens of many cultures. In addition, garlic has been used in traditional medicine for thousands of years, for purposes as diverse as providing strength and productivity among workers (1), fighting the common cold, preventing wound infections, treating dysentery, and combating the plague (1,2). Today garlic is associated with cardiovascular health, detoxification, immune system support, fighting cancer, and with having antioxidant, anti-inflammatory, and antimicrobial properties (1,2).
Research has identified trace minerals, enzymes, and in particular, sulfur-containing compounds within garlic, that are involved in its various health benefits (3,4,5). The primary sulfur compound present in fresh garlic has been named alliin (S-alkylcysteine sulfoxide). Alliin is odorless when undisturbed within an intact garlic clove. But when the clove is chopped or crushed, the alliin is exposed to allinase enzymes and rapidly breaks down to volatile sulfur compounds called thiosulfinates, which release the characteristic aroma and flavor of garlic. The most abundant thiosulfinate produced is allicin, and it is the biological activity of this compound that is responsible for many of garlic’s beneficial properties (4).
Allicin has shown significant antimicrobial capabilities against a wide spectrum of bacteria, as well as antifungal, and antiparasitic effects. E. coli, Staph. aureus, Helicobacter pylori (causing gastric ulcers), and Candida albicans (causing yeast infections) are a few among the many microbes that have shown sensitivity to allicin (6,7). It is promising that drug resistant bacteria such as those causing MDR (multi drug resistant) tuberculosis, do not seem to develop resistance to allicin (8). In general, garlic is believed to boost the immune system and may even enhance the effectiveness of some prescription antibiotics (9).
The sulfur compounds and flavonoids found in garlic have antioxidant capabilities that can scavenge toxins such as lead (10) and potentially harmful free radicals, and thereby help the body protect itself from cancers and genetic damage (11,12,13,14).
It is widely accepted that garlic contributes to improving cardiovascular health (15). There are a number of mechanisms by which this benefit may occur. Garlic can assist the body in decreasing platelet aggregation (16), inhibiting enzymes involved in lipid synthesis, suppressing oxidation of LDL (good cholesterol), and by affecting cytokines that regulate inflammation (17,18,19). In addition, production of hydrogen sulfide during the digestion of garlic is believed to signal the vascular smooth muscle of blood vessels to relax, resulting in dilation and a lowering of blood pressure (20).
BioPure garlic is certified organic and sustainably grown on high quality soils in northern Canada. It is proprietarily processed to retain a high content of richly bioavailable allicin. We are offering vegetarian capsules of 700 mg which carry 5.4 mg of allicin each.
(3) Lanzotti V. The analysis of onion and garlic: J Chromatogaphy A, 2006 1112 (2006) 3-22.
(4) Olech Z, Zaborska W. A Spectrophotometric Assay for Total Garlic Thiosulfinates Content. Kinetic Aspects of Reaction with Chromogenic Thiols. Polish Jour of Food and Nutrition Science, 2012, Vol. 62, No. 1, pp. 23-29.
(5) Iciek M, Kwiecień I, Włodek L. Biological properties of garlic and garlic-derived organosulfur compounds. Environmental and Molecular Mutagenesis. Volume 50, Issue 3, pages 247–265, April 2009.
(7) Goncagul G, Ayaz E. Antimicrobial effect of garlic (Allium sativum). Recent Pat Antiinfect Drug Discov. 2010 Jan;5(1):91-3.
(8) Hannan A, Ikram Ullah M, Usman M, Hussain S, Absar M, Javed K. Anti-mycobacterial activity of garlic (Allium sativum) against multi-drug resistant and non-multi-drug resistant mycobacterium tuberculosis. Pak J Pharm Sci. 2011 Jan;24(1):81-5.
(9) Sohn DW, Han CH, Jung YS, Kim SI, Kim SW, Cho YH. Anti-inflammatory and antimicrobial effects of garlic and synergistic effect between garlic and ciprofloxacin in a chronic bacterial prostatitis rat model. Int J Antimicrob Agents. 2009 Sep;34(3):215-9.
(10) Sina Kianoush, Mahdi Balali-Mood, Seyed Reza Mousavi, Valiollah Moradi, Mahmoud Sadeghi, Bita Dadpour, Omid Rajabi, Mohammad Taghi Shakeri. Comparison of Therapeutic Effects of Garlic and Penicillamine in Patients with Chronic Occupational Lead Poisoning. Basic Clin Pharmacol Toxicol. Dec 9:2011.
(11) Carmia Borek. Antioxidant Health Effects of Aged Garlic Extract. Supplement: Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement. Journal of Nutrition. 2001;131:1010S-1015S.
(12) Koseoglu M, Isleten F, Atay A, Kaplan YC. Effects of acute and subacute garlic supplement administration on serum total antioxidant capacity and lipid parameters in healthy volunteers. Phytother Res. 2010 Mar;24(3):374-8.
(13) Khanum F, Anilakumar KR, Viswanathan KR. Anticarcinogenic Properties of Garlic: A Review. Critical Reviews in Food Science and Nutrition. Volume 44, Issue 6, pages 479-488 2004.
(14) Yogeshwer Shukla, Neetu Kalra. Cancer chemoprevention with garlic and its constituents. Cancer Letters. Volume 247, Issue 2, Pages 167-181, 18 March 2007.
(15) Bongiorno PB, Fratellone PM, LoGiudice P. Potential Health Benefits of Garlic (Allium Sativum): A Narrative Review. Journal of Complementary and Integrative Medicine, Vol. 5 , Iss. 1, Art. 1.
(16) Rahman K. Effects of garlic on platelet biochemistry and physiology. Mol Nutr Food Res. 2007 Nov;51(11):1335-44.
(17) Keiss HP, Dirsch VM, Hartung T, Haffner T, Trueman L, Auger J, Kahane R, and Vollmar AM. Garlic (Allium sativum L.) Modulates Cytokine Expression in Lipopolysaccharide-Activated Human Blood Thereby Inhibiting NF-κB Activity. J. Nutr. July 1, 2003 vol. 133 no. 7 2171-2175.
(18) Ginter E, Simko V. Garlic (Allium sativum L.) and cardiovascular diseases. Bratisl Lek Listy. 2010;111(8):452-6.
(19) Libby P. Inflammation and cardiovascular disease mechanisms. Am J Clin Nutr. 2006 Feb;83(2):456S-460S.
(20) Benavides GA, Squadrito GL, Mills RW, Patel HD, Isbell TS, Patel RP, Darley-Usmar VM, Doeller JE, and Kraus DW. Hydrogen sulfide mediates the vasoactivity of garlic. Proceedings of the National Academy of Sciences of the United States of America (2007) Volume: 104, Issue: 46, Publisher: National Academy of Sciences, Pages: 17977-1798.