Garlitrin 4000: 320 mg each, 100 tablets

• Delivers 5,000 mcg of allicin per tablet, fresh garlic's most beneficial compound.

• Enteric-coated tablets reach the small intestine, so you get garlic where you need it and avoid garlic breath.

• Contains the amount of garlic recommended by the German Commission E,** with just 1 tablet daily! Garlic-free breath!

 

 

Garlic (Allium sativum)

• Food source: Garlic (Allium sativum)

• Most notable phytochemicals: sulfur-containing volitile oil with allicin (responsible for the pungent odor), diallyl disulfide and others; also includes notable amounts of selenium.  Alliin in fresh garlic is converted by the enzyme alliinase into allicin; the alliinase enzyme is destroyed by cooking, and this fact explains why cooked garlic is less pungent and less health-promoting than fresh raw garlic.  Allicin is the best studied component of garlic; products are generally standardized for their allicin content: either 10 mg alliin (health benefits without the garlic ordor) or 4,000 mcg allicin (health benefits + odor).

• Health benefits: Garlic has been used as a health remedy for more than 5,000 years and is documented in Sanskrit records; the Chinese have used garlic for more than 3,000 years.  Garlic has anti-fungal and anti-bacterial actions and appears to provide benefits for cancer prevention.  The best documented benefits of garlic are related to the prevention of cardiovascular disease:

  • Garlic has been shown to lower blood levels of cholesterol and triglycerides,

  • Garlic has been shown to lower blood pressure in people with high blood pressure; in hypertensive patients, garlic lowers blood pressure by approximately -8/-7 which is an effect comparable to low-dose drug treatment for hypertension.

  • Garlic reduces platelet aggregation while also promoting fibrinolysis (dissolution of blood clots).

  • Garlic's alliin has been shown to reduce LDL oxidation in humans; this effect would be expected to impair the development of atherosclerosis and cardiovascular disease.

• Where to obtain: Garlic should be consumed as a food whenever possible; ideally, the form consumed would be fresh uncooked garlic crushed just before eating or chewed in the mouth; for people who find fresh raw garlic inconvenient or unacceptable due to the burning, taste or odor, a standardized garlic supplement (Garlitrin 4000, containing 5,000 mg allicin per tablet) providing the proper amount of active components can be consumed when fresh raw garlic is not available or not desireable.

• Risks or potential adverse effects: Adverse effects other than strong breath are unlikely with dietary garlic or one tablet per day of Garlitrin 4000.

• Discussion: Given garlic's well documented health-promoting benefits, it should be included as a regular part of dietary disease prevention.

 

 

Garlitrin 4000®
(garlic extract)
Enteric-coated tablets that deliver the benefits of fresh garlic without garlic breath.†

Overview

Why Fresh is Best…
# Clinically proven to support heart health in 15 independent studies.†
# Nearly every clinical trial showing that garlic supplements support heart health used fresh garlic extracts.†
# Allicin is the key proven compound delivered by fresh, not aged, garlic. Allicin acts as an antioxidant and helps support cardiovascular health.† To date, the scientific consensus contends that allicin obtained from enteric-coated garlic tablets provides the most significant health supportive benefit.† In fact, Aged Garlic:
# Is artificially aged in an accelerated process, destroying garlic's most beneficial compound.
# Yields NO beneficial allicin.

Directions
One tablet daily with food. DO NOT CHEW OR CRUSH.
Pill Size

Amount/Serving %DV
Garlic (Allium sativum) Bulb Extract 320mg *
This product does not contain

* artificial flavoring
* corn
* dairy products
* gluten
* ingredients of animal origin
* preservatives
* salt
* soy
* sugar
* wheat
* yeast


All colors used are from natural sources.

Notes

If pregnant, nursing, or taking prescription drugs, consult your healthcare practitioner prior to use.

**The worldwide recognized authority for effective herbal remedies.

This product has a tamper-evident foil pouch. Do not use if foil or pouch is punctured!

ETI is an FDA-registered Drug Establishment.

Other Ingredients: cellulose, modified cellulose, modified cellulose gum, silicon dioxide, titanium dioxide color, calcium stearate, fractionated coconut oil, sodium alginate, vegetable glycerin, and stearic acid.

UPC Codes: 763948185016



Frequently Asked Questions
What’s the difference between aged versus fresh garlic?

Aged and fresh garlic extracts are processed very differently and contain different components. To make aged garlic, garlic is placed in an ethanol solution and stored for 20 months. Aged garlic extract contains S-allyl mercaptocysteine (SAMC), a compound that AGE makers claim is the reason garlic is so good for us. Interestingly, fresh garlic does not contain any SAMC. It only appears after the aging process. Although a body of research has been developed for aged garlic, there have been no successful independent replications of aged garlic studies.

Allicin is the key proven compound found in fresh, not aged, garlic. Allicin is a complex compound that is only released when a garlic clove is crushed (that’s what you smell when you mince garlic). Allicin acts as an antioxidant, helps support cardiovascular health, and supports the immune system.† Aged garlic yields no beneficial allicin.

Is Garlitrin 4000® enteric coated? Why does it matter?

Yes, Garlitrin 4000® is enteric coated. An enteric-coated product utilizes a protective outer layer to keep the beneficial garlic extract contained until it reaches the alkaline environment of the small intestine.† There, the tablet dissolves, slowly releasing alliin and allinase to form allicin, which is absorbed into the bloodstream as it travels slowly through the small intestine.†

Garlitrin 4000® also uses the combination of a special formulation and the enteric coating to keep the key components of garlic’s active ingredient, allicin, separate until they are released and combined in the small intestine. This ensures optimal absorption and reduces the odor often associated with garlic.