Allicin Max ImmuneWhen fresh garlic is cut or crushed, an amino acid, allicin, combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is Allicin. Allicin, generated from fresh garlic, changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties. ALLICINMAX IMMUNE provides Vitamin C and