Flavin7 bioflavonoid complex + Allicin
What are Flavonoids?
The name flavonoids refers to a group of compounds whose members have a similar chemical backbone and are found mainly in the peel and seeds of fruits and vegetables. Flavonoids are produced by plants for their own protection.
It is important to know about the physiological effects of flavonoids, that they act mainly in the digestive and circulatory systems and are absorbed in the intestinal tract. It neutralizes free radicals, ie they have an antioxidant effect, reduce the risk of atherosclerosis. They inhibit thrombosis, increase the elasticity of blood vessel walls. They have an effect on sootome lesions (mutagenesis) and the process of developing malignancies (carcinogenesis).
They lower LDL (“bad” cholesterol) and blood fat (serum tridlyceride) levels. They have a liver and sunscreen effect. They are anti-inflammatory, prevent long-term complications of diabetes mellitus, and have antiviral, antibacterial effects.
Watch the short introductory video on Flavonoids.:
How long have we known about Flavonoids?
In 1936, Albert Szent-Györgyi and István Rusznyák were the first to show that two flavonoids (rutin, naringenin) from citrus fruits reduce the fragility and permeability of capillaries, which is why rutin was first named vitamin P. Since then, science has isolated thousands of similar compounds.
What are Flavonoids good for?
Flavonoids increase the body’s antioxidant capacity, which can reduce the cell-destroying effects of free radicals. They support the optimal operation of the defense system.
Red grapes can help the vascular system to function optimally, improve circulation. Through its antioxidant properties, it can help protect cells from the destructive effects of free radicals. Allicin: Allicin, although extremely sensitive to heat and light and easily metabolized, is still the most significant bioactive compound in garlic.
Did you know?
Garlic has a healing effect with more than 200 biologically active compounds (vitamins, minerals, amino acids and enzymes). Biochemically, it is the most active compound with 100 sulfur contents, primarily alliin, and its strongest active ingredient is allicin, which has a strong antibiotic and anticarcinogenic effect.
A little history:
Garlic has long been grown and used worldwide. It has been used in folk medicine for a long time, mainly against high blood pressure, obesity and as a rejuvenating agent. During the construction of the Egyptian pyramids, garlic, onions and radish were distributed among the working workers to prevent infectious diseases. He played a significant role in the general health of the Roman legions. Garlic, therefore, has been considered an antiviral, antibacterial, immune-boosting herb since ancient times.
Latest research results:
of allicin : In this student, we investigated the effect and mechanism of action of allicin on colon cancer cell proliferation in HCT-116, LS 174T, HT-29, and Caco-2 cell lines. Gene testing showed that allicin promotes transactivity in the Nrf2 genetic pathway.
This pathway regulates the production of important molecules such as superoxide dismutase (SOD), an antioxidant enzyme produced by our body.
The study showed that allicin has a significant inhibitory effect on the proliferative capacity of HCT-116. The results suggest that allicin induces apoptosis in colon cancer cells by activating the function of the Nrf2 genetic pathway.
Anti-hepatic effect of Allicin:
Hepatocellular carcinoma is a malignant tumor of liver origin that is the eighth most common tumor worldwide and most commonly develops after some form of chronic liver disease.
In this study, we examined the effect of allicin on the occurrence of autophagy (cytoplasmic cell death) in human liver cancer Hep G2 cells.
Our results showed that allicin promotes cytoplasmic cell death and inhibits cell viability in a hepatocellular carcinoma cell line. In summary, allicin is a high-potential chemopreventive agent in the prevention of liver cancer.
Packed in a delayed-release capsule so that allicin works only where it is most needed!
Delayed-release capsule / DR capsule:
Absorption of the contents of the classic soft gelatine capsule begins in the stomach 5 minutes after ingestion. In the delayed-release capsule, the active ingredients, already 45 minutes after ingestion, pass through the acidic medium of the stomach and take effect in the intestinal tract.
– Protects active ingredients against acids without film coating.
– Vegetable-based, vegetarian capsule.
– Improved stabilized moisture sensitivity.
– Masking of flavors and odors, which reduces digestive irritations.
Garlic Extract Powder (Alliicin 1%), Flavin7 Bioflavonoid complex (red grape seed husk drying, sorghum seed husk drying, blackberry seed husk drying, black cherry husk drying, blackcurrant seed husk drying, redcurrant seed husk drying, red plum peel drying, apple peel drying), capsule coating: gelatin (gelling agents: Hypromellose, Gellan gum).
Active ingredients in the recommended daily intake:
|1 capsule||2 capsules|
|Garlic Extract Powder
Of which: Allicin 1%
Of which: – flavonoid
|16.6 mg + – 10%
|32.2 mg + – 10%
– 2 capsules / day. Swallow with plenty of water.
– 30 capsules, 100 capsules.