Odourless Garlic 1000 mg, 90 softgels, 150 ml bottle

Odourless Garlic 1000mg
Food supplement
Ingredients: Odourless Garlic 1000 mg 500:1 extract powder, Soybean Oil, Silicon Dioxide, Gelatin (pure bovine origin), Glycerol, Residual Water
Amount of nutrients per serving: (1 softgel): Odourless Garlic 1000 mg 500:1 extract powder **DV
**Daily Value (DV) not established
Bottle contains 90 softgels: 90 daily portions.
Suggested use: 1 capsule per day with a meal. Do not exceed the stated dose.
Safety precautions: Do not use in case of hypersensitivity. The product must not be used as a substitute for a balanced diet and healthy lifestyle.

Storing conditions: Store in a cool and dry place out of the reach of children

Capsule does not contain: sugar, iodine, casein,
lactose, alcohol, gluten, salt,
starch, wheat, corn, dairy, preservatives, or dyes, magnesium stearate, or similar chemical compounds, allergens, GMO products, Novel Food.
Odourless capsules.
Capsules and their content were not subject to irradiation. Neither the product, nor any of its ingredients contain forbidden substances.


Odourless Garlic – is a healthy, odourless alternative to raw garlic. It has all its health-promoting and healing properties devoid of the unpleasant intense scent.
The health-promoting properties of garlic have been known since antiquity and modern medicine has only confirmed them. Garlic is a source of numerous medicinal substances, such as flavonoid compounds, amino acids, saponins, sugars, mucous compounds, vitamins C, B1, B2, PP, provitamin A, numerous mineral salts (potassium, calcium, magnesium), and trace microelements, e.g. cobalt, chromium, nickel, and a source of essential oils, containing sulfides and allicin. For this reason, garlic (and its preparations) has many applications in the prevention and treatment of various diseases and ailments of our body.
It strengthens the cardiovascular system, protecting the heart and arteries by reducing the amount of free radicals that cause harmful cholesterol metabolism. Garlic inhibits the deposition of altered fatty acids and cholesterol in the arterial wall, reduces blood viscosity, improves blood vessel elasticity and lowers blood pressure, thus preventing atherosclerosis, heart attacks and strokes.
It has antibacterial and antiviral properties. Regular consumption of garlic or its preparations largely prevents colds, flu, viral and bacterial infections. The essential oils contained in garlic act as natural antibiotic destroying dangerous bacteria, such as staphylococcus aureus or streptococcus, but – unlike antibiotics – it does not damage the natural bacterial flora.
Garlic exhibits anti-cancer activity – a large amount of strong antioxidants contained in garlic inhibit carcinogenesis and stimulate the immune system to fight cancer cells. Regular consumption of garlic reduces the risk of developing stomach, colon, or colorectal cancer.
It has rejuvenating properties. Thanks to the large amount of antioxidants, it fights free radicals and hinders the formation of new ones, which contributes to delaying the aging process of the body. The sulfur compounds present in garlic stimulate hair growth, improve the condition of the bulbs, reduce hair loss, and can even slow down their graying. On the other hand, the high content of vitamins and minerals favours maintainance of a healthy appearance of the skin.
Garlic supports the functioning of the digestive system. It accelerates and intensifies the secretion of bile, improves intestinal function and prevents the formation of unpleasant flatulence. It contributes to maintaining microbiological balance of the intestines and helps rebuild the damaged bacterial flora in the intestines after antibiotic treatments.
In addition, it is used in the treatment of metabolic syndrome and, last but not least, in the fight against gastrointestinal parasites.
Warnings and Precautions
Garlic can cause an allergic reaction in some people.
Regular consumption of garlic can increase bleeding and clotting time, which can make it harder for wounds to heal.
Due to the blood-thinning properties of garlic, its use should be avoided if you are taking anticoagulants.
Garlic has a slightly lowering effect on blood sugar. Therefore, it may interact with drugs which have hypoglycemic (blood glucose lowering) effect.
Garlic should not be eaten when using paracetamol as liver damage may occur.