This garlic product has been standardized to produce allicin and allicin precursors, which convert to allicin when ingested.
It is enteric coated so that this conversion occurs in the upper intestine for optimal absorption, while preventing the pungent garlic odor from escaping into the stomach.
Allicin precursor levels are achieved through a special process that keeps garlic's moisture low.
This process preserves the allicin precursors while maintaining all the natural benefits of fresh, whole garlic
Natural color variation may occur in this product.