Allicidin® provides broad-spectrum, premier quality immune support. It features Allicin Protein Complex™ which yields stabilized allicin (855 mcg/cap), the legendary immune compound in garlic, stabilized by a unique process.

This formula also delivers European wild garlic (105 mg/cap), called Bear’s Garlic, the original non-hybrid garlic (not common kitchen garlic) used for thousands of years for superior immune support. The third complex, Botani-Pro Blend™, is included for optimal nutritional effect.

How is Stabilized Allicin Made?
To produce stabilized allicin, the starting material – healthy, raw garlic bulbs grown in China – are carefully selected to ensure that they contain significant enzyme activity (from alliinase enzymes) so the resulting allicin potency will be optimal.
Once the bulbs have been selected, they are analyzed for sufficient alliin content using HPLC and mass spectrometry. Next, the garlic is crushed in a special reaction chamber where extra alliin is added to form high amounts of allicin. The system is carefully controlled and kept under constant pressure as the allicin is filtered. The resultant allicin liquid is analyzed by HPLC and frozen for transport to a low-temperature dryer. After drying, the powder is tested microbiologically and by HPLC again. No chemical solvents are ever used. The potency of
the final powder is directly related to its enzymatic concentration and activity.

Discovering Stabilized Allicin:
Garlic may well be one of the most famous of all plants in human history – dating back to use by the pharaohs and many ancient cultures. Garlic has generated interest throughout the centuries as a health bonanza. Its beneficial effects may be due in part to garlic’s unusual concentration of sulfur-containing compounds (1-3%).

For over a century, some of garlic’s key sulfur compounds called ally-sulfides have been known. However, not until 1944 was the chief, highly anti-infective compound of garlic discovered – an oxygenated sulfur compound named allicin, from the Latin name of the plant, Allium sativum.

The debate about whether allicin existed in a crushed garlic clove vs. its absence in whole, uncrushed cloves was resolved in 1947, when researchers (Stoll and Seebeck) found high amounts of an oxygenated sulfur amino acid present in raw garlic cloves (which they named alliin). Alliin was found to be the stable precursor that is converted to allicin by the action of an enzyme called allinase, also present in garlic cloves. Although aliin was found to be the stable precursor that is converted to allicin by the action of an enzyme called allinase, also present in garlic cloves. When a garlic clove is crushed, the alliin is transformed via the allinase enzymes into the biologically active allicin molecule - within seconds of crushing a clove.

Garlic cloves are odor-free until crushed. Fascinating cross-section studies show that the substrate, alliin, and the enzyme, allinase, are located in different compartments of the same clove. When the clove is crushed, the alliin and allinase then come in contact with each other
to rapidly form allicin. However, the reactive allicin molecules produced have a very short half-life, as they react with many surrounding proteins. Thus, consuming stabilized allicin with its unusually high amounts of stable allicin allows for a veritable all-out attack on internal micro-invaders for a superior clinical response – completely safe and effective — without harmful or toxic side effects.

How does stabilized allicin work?
The broad-spectrum, immune effects of allicin (and its associated molecule, ajoene) appear to be due to the multiple inhibitory effects on various thiol-dependent enzymatic systems – lethal to micro-invaders – but without harm to the human host.

Why not just take regular garlic?
No longer do you need to hope that fresh garlic has enough alliin, so when it’s chopped, the allinase enzymes will react to form allicin. Nor do you need to hope the allicin can get to the target site before it degrades to an ineffective form.

Now, stabilized allicin, a completely stable form, is available which has a proven track record to gently clear micro-invaders, especially those contained in miniature, multicompartmented cities called biofilms. Stabilized allicin is super potent allicin that really works, especially when compared to most other garlic products and extracts on the market which typically contain no active allicin at all.

Is there a garlic smell with stabilized allicin?
No. Since stabilized allicin is not garlic, but a specific molecule complex from garlic, it has
only a very mild, garlic-like taste (if a capsule is opened) and does not leave “garlic breath” when taken.
Note: Stabilized allicin is safe in pregnancy and in children over age 4.

The "Bear Strengthener"
In addition to stabilized allicin, Allicidin Complex™ contains a relatively new and unknown species of garlic which may well be the Superman of all garlic. Common garlic found at the supermarket and in most supplements is Allium sativum;  the garlic in Allicidin Complex™ is a “new” garlic - Bear's Garlic (alpine wild garlic) (Allium ursinum).

Throughout the centuries, alpine wild garlic (Bear's Garlic) has never been successfully cultivated. It is found wild in areas of damp woods and ravines and flourishes in the hills and mountains of Central Europe. Its name is derived from the claim that bears, upon awakening from hibernation, eat wild garlic to regain their strength (“ursinum” is the Latin word for “bear”). While common garlic is used for its bulb (and cloves), the active substances in wild garlic are found in its green leaves. Although largely unknown in the U.S., wild garlic was called “the new star” of garlic in a 1989 issue of the German health journal Therapiewoche (Therapy Week) and was declared the 1992 European medicinal “Plant of the Year” by the Association for the Protection and Research on European Medicinal Plants.

Suggested Use:  Take 1 capsule, 2 times daily. For special programs recommended by your practitioner, up to 10 individual servings may be taken daily (1 serving = 1 capsule).

* These statements have not been evaluated by the Food and Drug Administration.  This health product is not intended to diagnose, treat, cure or prevent disease.  It is recommended to consult a physician before taking any health supplements.

1. Premier Research Labs provides consumers and health professionals with full lines of nutritional, body care, and lifestyle products that work synergistically to achieve and keep great health.

   PRL has clinically developed its products working together with medical doctors, chiropractors, nutritionists and other health professionals to produce functional food/herb phytonutrient products that embody “Nutrition That Really Works”™. 

   PRL delivers uncompromising quality using unwavering standards of excellence to ensure extraordinary product purity.  Premier Research Labs has developed, clinically tested and proven the effectiveness of each of its cutting edge nutritional formulas.

   About The Founder

    Three Decades of Providing
   Information and Products for Healthy Living

   Company founder, Dr. Marshall is a certified, internationally trained clinical nutritionist, past president of the International and American Association of Clinical Nutritionists, member of the American Society of Tropical Medicine and Hygiene, the host of HealthLine, a radio broadcast aired continuously since 1986, currently in over 15 states, and the author of many research papers and articles.
    
   He has operated one of the largest chronic illness practices in Southern California for many years. Currently his main activities include overseeing PRL’s manufacturing, as well as writing and teaching professional seminars. 
    
   Dr. Marshall maintains clinical facilities in Torrance, California and Round Rock, Texas, where he continues to test and refine new and existing formulations.