What is stable allicin? Well, allicin is a compound that is formed when you crush fresh raw garlic. There are two properties in the garlic that come together in the presence of oxygen, which forms allicin. However, allicin has a short stinky shelf-life and it doesn’t last very long so a few years ago is wonderful scientists in the UK developed stabilized form of allicin called allisure.
Posted by Health Journey on 5/27/2017 to News