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

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

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

Allicin produced from fresh garlic

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

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

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

Active supplement manufactured by Allicin International Limited

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

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

Results

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

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

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

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

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

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

MIC (ppm allicin) for some problem bacteria Streptococcus pyogenes 16 ppm Staphylococcus aureus 16 ppm Listeria monocytogenes 16 ppm Escherichia coli 0157 32 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!

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

Staphylococcus aureus - The “Golden” Bacterium

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

Human Volunteer Studies

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

AllicinMax vs MUPIROCIN (a pharmaceutical antibiotic)

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

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

What does this mean to patients?

You get your life back!

Is allicin really stable? Shelf-life

Purity of Allicin using HPLC

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 54,038 163 162,051 Relative Intensity (%) 50 121 73 25 180 (M+NH4+) 100 150 200 250 300 350 400 m/z

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

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

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

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

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

Allimax™ and Alliderm Gel™

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