1. Allicin - Nature’s Antibiotic
EMERSON
29th November 2012
Allicin - Nature’s Antibiotic
From the heart of garlic

2. What’s in garlic that makes it so powerful?
Garlic contains a wide range of vitamins and minerals a sulphur compound called “alliin” and an enzyme called “alliinase”
When harvested garlic has no smell but it contains a very potent defence mechanism that starts when garlic is cut, cooked, boiled, chopped, fried or mechanically processed in any way

3. Let’s make some Allicin Crush some fresh garlic
Now for the smelly bit!
Let’s make some Allicin
Crush some fresh garlic
Garlic on its own doesn’t smell its only when it is crushed a chemical reaction starts and allicin is formed

4. Allicin produced from fresh garlic

5. Allicin the “Mother” substance
Allicin was until recently impossible to harvest from fresh garlic as it is really unstable and would have to be stored at -70 degrees centigrade to prevent it from breaking down
THIOSULPHINATE COMPOUNDS FORMED WHEN ALLICIN BREAKS DOWN ARE ALSO BODY ACTIVE

6. Historical properties of garlic that can be attributed to allicin
Anti-bacterial - wide spectrum of sensitive bacteria both gram positive and negative
Anti-viral (including common cold virus)
Anti-fungal (more effective than many drugs)
Anti-cancer (IOWA women’s study)
Anti-cholesterol (substantial data)
Anti-blood pressure (substantial data)
May reduce blood sugar levels
May help to reduce fat build up and lead to loss of weight

7. Types of Garlic supplement
Garlic oil capsules – no allicin potential
Aged garlic extract – no allicin potential
Garlic macerates – some allicin potential?
Garlic powder – potential depends on processing
Garlic powder easily inactivated by stomach acid
Allicin powder supplements like AllicinMax have now been available for 7 years
Garlic oil capsules – here fresh garlic is heated to distill over the essential oil of garlic hence ALL the allicin is destroyed – the oil is then heavily diluted with vegetable oil and all the consumer gets is a tiny amount of the breakdown sulphur compounds – with no data to support these brands they are better off used to flavour your steak!
Aged garlic is left in vats of oil for 2 years to “age” this means that again ALL the allicin leeches out and aged extracts simply contain large amounts of sulphur compounds – with a little data on rats mice and monkeys they may have a modest circulatory benefit KYOLIC
Garlic macerates are basically mashed garlic and so may have a SMALL allicin potential but very little especially if the production process involves heat – no clinical data
Garlic powders are very variable – some take fresh garlic and chop it into thick slices (and loose some allicin) to produce a powder which when rehydrated can produce some allicin – these are the most popular supplements in the US and Europe but recent data has shown that they are easily inactivated by stomach acid, this because they rely on YOUR body manufacturing the allicin for YOU as they contain the precursors alliin and alliinase enzyme. Unfortunately alliinase is COMPLETELY AND IRREVERSIBLY DESTROYED BY STOMACH ACID so recent data has failed to confirm ANY ctivity with these types of product - and often garlic powders (as high as 25% of users) cause a reflux garlic odour and are therefore not very socially acceptable eg GARLIMAX, KWAI, PUR-GAR
AllicinMax is the most potent form of PURE ALLICIN POWDER SUPPLEMENT this type actually contains allicin so your body doesn’t need to make it for you – whats more it actually like the acid environment of the stomach and because it doesn’t need allinase for conversion iyou get what you need where you need it
The technology is patented and large amounts of liquid allicin are produced in the UK

8. Active supplement manufactured by Allicin International Limited

9. Preventing the Common Cold
A double blind placebo controlled survey with 146 volunteers
REAL data on allicin as an ANTIVIRAL

10. Antiviral: How “common” is a cold?
In the Western World we see 2-5 colds on average per person per year
Over 200 different cold virus types
Viral disease is an excellent traveller
The common cold costs National economies enormous sums of money in lost working days
Prevention is always better than cure

11. Results

12. Active supplement with the optimum dose of allicin is found ONLY in AllicinMax

13. Results - Number of colds
A very significant result with far fewer colds in the allicin group
P<0.05

14. Results - Average symptom duration (days)
MUCH FASTER RECOVERY IN THE AllicinMax GROUP
p<0.001

15. Repeat infections p<0.001
Far less likely to get a secondary infection in the AllicinMax group
p<0.001

16. Conclusions AllicinMax can prevent the Common Cold
Reduction of severity of symptoms
Re-infection less likely with AllicinMax
Could represent huge savings for the UK economy
Product is well tolerated and may offer other advantages according to volunteer reports
Manufacturer’s recommended dose was used
Addition of various vitamins or minerals or herbs is a logical combination

17. Allicin as a modern anti-bacterial
Known as “Nature’s antibiotic”
Broad spectrum of activity
No resistance has ever been recorded
Allicin prevents bacterial enzyme production
Problem infections can be resolved with allicin
Allicin is natural, safe and effective

18. MIC (ppm allicin) for some problem bacteria
Streptococcus pyogenes 16 ppm
Staphylococcus aureus 16 ppm
Listeria monocytogenes 16 ppm
Escherichia coli ppm
Salmonella typhimurium 32 ppm
Clostridium perfringens 64 ppm
Helicobacter pylori 16 ppm
Allicin in combination with vitamin C can kill some pretty nasty bacteria. To pick just a few from this list:
Streptococcus pyogenes – otherwise known as the “flesh eating bacteria” this stuff kills and of course streptococcus is involved in a load of simpler infections like sore throats, cough and chest infections. The minimum ppm dose available from AllicinMax is at least 300ppm allicin more than enough to kill this nasty bacteria
Helicobacter pylori is the acid fast bacteria involved in stomach ulcers – the medical profession reckon that over 65% of patients with a stomach ulcer or too much acid have this little baby in their stomach. Currently only TRIPLE COMBINATION ANTIBIOTIC THERAPY or AllicinMax can kill this bacteria!
E Coli 0157 causing a storm across Europe this bacteria is responsible for some serious outbreaks of food poisoning caused by not cooking meat properly – it can kill so make sure you have taken your AllicinMax today!

19. Staphylococcus aureus
Involved in 95% of simple cases of eczema
Leads to worsening of clinical symptoms
Causes secondary infection
Prevents topical steroids from working
Present in most cases of acne
Prevalant bacterium in psoriasis

20. Staphylococcus aureus - The “Golden” Bacterium

22. Where it all began with real patients
Debra’s wounds - open on the right but after treatment on the left both long standing wounds had closed and no further procedures were required

23. Human Volunteer Studies

24. Allicin kills Staph. aureus
Work completed at The University of East London
30 bacterial strains were tested 12 were resistant to pharmaceutical antibiotics
ALL strains were sensitive to Allicin
Published in June 2004 in The Journal of Biomedical Science

25. AllicinMax vs MUPIROCIN (a pharmaceutical antibiotic)

26. Case history – before treatment
Female, 14 yrs old 2 pins inserted wounds failed to heal for 18 months. Patient had several courses of antibiotics with no effect. Surgeons were keen to readmit her and replace the pins and deal with the infection. We tested her as ++MRSA sensitive to allicin

27. Case history after treatment
Treatment was 10 AllicinMAX daily in divided doses (AllicinMAX only) for a period of 4 weeks. No creams or spray were needed in this case. Swabs post treatment showed no MRSA infection present in the healed area, groin or nasal cavity

28. What does this mean to patients?

29. You get your life back!

30. Is allicin really stable?
Shelf-life

31. Purity of Allicin using HPLC

32. Mass Spectrometric Analysis of Allicin
Allicin 1 mg/ml (Lawson) O
163 (M+H+)
100 CH S CH 2 CH 2 CH 2 CH 2 S CH
Allicin
(162) 75
Mass Intensity
73 40,128
121 54,038
,051
Relative
Intensity
(%) 50
121 73 25
180 (M+NH4+)
100
150
200
250
300
350
400
m/z

33. Topical use of Alliderm Gel™
Headlice
Herpes cold sores
Warts (upstairs and downstairs)
Acne, eczema, psoriasis, rosacea
Toe nail and finger nail fungus
Mouth ulcers, tooth abcess, gingivitis
Molluscum contagiosum
Cuts, bruises, bites, wounds and stings

34. Hand washing experiments T 0hr
Both hands at the start of the test loaded with germs

35. Hand washing experiments T+1hr
untreated
Alliderm™treated
Both hands were washed and one had Alliderm™ applied

36. Hand washing experiments T +2hr
untreated
treated
No growth on the hand treated with Alliderm™ applied

37. Summary
Alliderm™ Gel can be used topically or internally for a very wide range of conditions
Alliderm™ Gel can be used to protect your hands (and other exposed skin surfaces) from infectious organisms
Alliderm™ Gel heals wounds very quickly and helps to prevent scarring
Alliderm™ Gel is safe and easy to use and does not contain alcohol so will not damage your skin

38. Allimax™ and Alliderm Gel™

39. Summary
A unique opportunity to capitalise on the long established properties of garlic’s active mother substance ALLICIN. Only now is this 21st century molecule available in a form that the human race can really feel the benefit.
Antiviral, Antibacterial, Antifungal, Antihistamine
Antiparasite, Anticholesterol, Antihypertensive