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Many plants produce volatile and non-volatile biologically active ingredients – phytoncides, which ensures their immunity against various diseases. Phytoncides were discovered by B.P. Tokin in 1928. The most powerful antibiotic properties are specific for the phytoncides of garlic, onion, horseradish, mustard, aloe, juniper fruit, birch buds, bird-cherry leaves, eucalyptus leaves and some other plants.
The beneficial properties of garlic phytoncides are manifested by direct antibacterial effect (inactivation of critical bacteria enzymes), as well as indirect effect through stimulating cellular immunity. Combining these effects, garlic provides antiviral, antifungal and antibiotic action.
Overall influence of garlic on the immune system depends on the content of allicin, allyl disulphides, calcium, copper, essential
oils, germanium, iron, magnesium, phosphorus, selenium, sulfur, potassium, unsaturated aldehydes, zinc, and vitamins A, B1, B2, C.
Garlic reduces the severity of symptoms and duration of cold-related diseases by 80% and reduces the risk of re-infection by 90%.
Contraindications
Individual intolerance of the product, pregnancy, lactation. Not recommended for people with acute gastric ulcer. Prior to use consult your physician.
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Regards, Tatiana!
