Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Garlic
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Garli-eze: Equal to Fresh Garlic - The Proof is in the Science! A recent clinical study demonstrated that the bioavailability of allicin in Garli-eze is equal to fresh high allicin garlic macerate and yielded no stomach discomfort or unsocial responses. In this study, breath samples were analyzed for allyl methyl sulfide (AMS), the main allicin metabolite, using a sensitive sulfur-selective detector. The graphs show Garli-eze yields allicin bioavailability equal to fresh garlic.
Garli-eze is simply the best nutraceutical garlic available and is produced in accordance with current Good Manufacturing Practices. For the only garlic proven to be equal to fresh macerated garlic, ask for Garli-eze.
Garli-eze non-enteric coated tablets have been tested against several leading brands of high allicin garlic tablets. The results of the buffering effectiveness over time have been measured and graphed below. Consumers report no burpback or other discomfort from the non-enteric coated Garli-eze product.
- Key Benefits
- Benefits equal to fresh garlic
- Buffered
- Easy to digest
- Protects the body from damaging free radicals
- Natural anti-bacterial
- Natural insect repellent
- No social side effects
- Product INFO
Garli-eze efficacy is achieved utilizing a novel composition that combines a natural alkalizing matrix – Alkemy™ – with high allicin yielding garlic.
Garli-eze utilizes a natural alkalizing matrix to eliminate the acidic reaction when high potency garlic mixes with stomach acid. Historically, nutraceutical garlic tablets have been enteric coated because there was no way to prevent degradation of alliinase by stomach acid. Alliinase is irreversibly inactivated at pH ≤3.0 and the stomach typically has a pH of 2.0. Allicin cannot form without Alliinase. An enteric coating was needed so the tablet would pass through the stomach intact to allow for dissolution later in the more neutral environment of the intestine. The formation of allicin would then occur in the intestine by reaction of the alliinase with alliin.
When placed in an acid environment, Garli-eze is extremely effective in repressing acid ions resulting in a higher or more neutral pH. The acid repression is rapid, achieving a pH of 4.0 or greater in the first 30 seconds which preserves the alliinase enzyme and prevents reaction with amino acids, proteins and sulfur compounds. The effect is ongoing and a pH in the range of 6.5 to 7.0 is achieved allowing the Garli-eze to generate allicin in the stomach and pass through the stomach to the small intestine and release a high allicin yield after 120 minutes. This rapid buffering action results in no unpleasant garlic odors or stomach upset from non-enteric coated Garli-eze, delivering 4000 to 7400 mcg/g per tablet.
Applications & Uses
- Markets
- Food & Nutrition Applications
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Garli-eze Analysis
Garli-eze Analysis for Allicin and pH vs Non-Buffered Garlic.
All samples assayed in duplicate at 1 gram per 200 ml, room temperature.
Allicin is in mg/g pH 2.0 of the 0.015 M HCL acid solution before adding Garli-eze.
Tests Agitation time (60rpm) Garli-eze A Garli-eze B Non-Buffered Garlic Allicin Yield in De-ionized Water 5 min 5.0, 4.7 8.7, 9.8 Not tested 30 min 6.2, 5.9 10.3, 10.2 15.5, 15.6 pH after Agitation 30 min 8.8 8.3 6.5 Allicin Yield in Acid 30 min 9.5, 9.4 10.0, 10.2 1.3, 4.7 120 min 9.4, 9.3 9.9, 10.1 1.3, 4.7 pH after Agitation 30 min 6.2, 6.2 5.6, 5.3 2.1, 2.1 120 min 6.9, 7.0 5.9, 5.6 2.1, 2.1 Comments: A pH of greater than 7.0 in acid may not be beneficial to the formation of allicin in the Garli-eze product. Optimum allicin yield is achieved after rapidly reaching a pH of 4.0 and maintaining a pH in the range of 5.5 to 6.8 in an acid environment. Allicin formation could decrease at pH levels greater than 7.0. Allicin formation is accomplished over time in tablets and granules. Sufficient time is needed in HPLC measurement for allicin and by products
- Buffering Effectiveness Over Time
Neutralization of 100g Solution of 0.017 M HCl (pH 2.0) by 500mg of Garl-ieze and Several Popular Garlic Brands
