STRENGTH: 500 mg
Garlic is an antifungal.
The herb garlic is considered by some to be a `wonder` herb. The first serious published evidence was produced by Schmidt and Marquardt in 1936 when they demonstrated that garlic had extraordinary antifungal properties. As more research was done it was found that the active component in garlic was a chemical called allicin.
Extensive research showed that garlic had antibacterial, antimicrobial (Candida Albicans (yeast infection)) activity at a dilution of 1:1000, garlic juice had no harmful effect on tissue cultures such as chicken embryos or kidney cells; however, it completely inhibited the growth of yeast. After also testing garlic on 139 species of fungi and yeast it was found that even in very small amounts (as little as 25 ppm) garlic still had a strong inhibitory effect.
Garlic has got to be one of best studied herbs known to man at this time! There are many well designed studies that have been published in legitimate journals that state garlic has a distinct effect on the reduction of cholesterol and benefits the cardiovascular system overall. This is significant because the number one cause of death and concern to the general public is heart disease!
New Studies in the UK are showing that garlic can be beneficial during pregnancy, and can reduce the risk of pre-eclampsia. These studies show that garlic may help to boost the birth-weight of babies who are too small. And even more recently the medical journal Antimicrobial Agents and Chemotherapy confirmed that garlic has chemotherapeutic effects.
Garlic: Its anticarcinogenic and antimutogenic properties. Milner, J. A. (1996) Nut. Rev 54: S82-S-86.