Garlic is a vegetable of the Amaryllis family. The active part of this grass are the bulbs, a source of sulphuric amino acids (protein substances containing sulphur as antioxidant mineral), most notably the alliin, although the active molecule is the allicin, which is the one always mentioned.
Traditionally garlic has been used for:
It has also been commonly used to heal inflammatory and degenerative musculoskeletal states.
Lowers lipid levels in blood
Acts as a broad- spectrum antimicrobial
Eliminates intestinal parasites
Helps reduce joint inflammations
Garlic (Allium sativum L.) bulb dry extract, standardized to 1,3% allicin: 100 mg.
Take 1 or 2 capsules daily, with a glass of water.
Due to its antiplatelet action, it is recommended to take it with caution in cases of active bleeding, pre and post operative or during treatment with anticoagulants.
Pregnancy and breast-feeding: effects have not yet been described.
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