ALLIMAX® +Vit C Bovine
The product in the form of a bolus contains up to 5,000 p.p.m. diallyl thiosulfinate (allicin). Allicin is known for it’s pungent odor in garlic (Allium sativum). ALLIMAX® uses a selected garlic from the Pederonas region of Spain. When the garlic is crushed or bruised alliin releases and is catalyzed by an enzyme, alliinase, which results in this complex and very reactive compound allicin. After allicin has been isolated and stabilized in a patented production process. Being a strongly oxidized compound, it protects the plant from being attacked by bacteria and insects.