AIM GarlicAIM® 90 capsules
 
GarlicAIM is a dietary supplement that targets cardiovascular health with a unique combination of three types of garlic.
 
How is GarlicAIM Unique?
Combination of both garlic bulb and leaf
High adenosine content
High y-glutamyl peptide content
Wild garlic leaf that has never been domesticated
Includes fermented black garlic
 
Allium ursinum (Alpine Wild Garlic)
Garlic has a long history as a healthful plant, having been used for medicinal purposes from as early as 3000 B.C. Garlic is made up of sulfuric compounds, amino acids, minerals and vitamins. These minerals and vita mins include germanium, selenium, zinc and vitamins A, B and C. 
 
The current opinion states that the y-glutamyl peptides and ajoene increase the difference across the membrane of vascular smooth muscle. This, in turn, results in a widening of blood vessels, which maintains healthy blood pressure. Adenosine helps increase blood vessel width and can also reduce platelet aggregation (blood stickiness). It can also act as a muscle relaxant.
 
Fermented Black Garlic
Black garlic is made through a fermentation process, during which the sugars in a substance are broken down into organic acids.1 These changes alter the nutritional and probiotic content of the substance and its performance. 
 
Fermented foods are well known for their health benefits. In the instance of black garlic, the largest difference in fermentation results in higher antioxidant levels that work in fighting free radicals.2 The increased antioxidant levels and probiotic presence in fermented foods makes black garlic a great addition to this supplement.
 
Allium sativum (Garlic bulb)
Allicin is one of the most powerful compounds in garlic. When garlic bulbs are chewed, chopped or crushed, the alliin (an amino acid) and the alliinase (an enzyme) in garlic combine and produce allicin. GarlicAIM contains garlic bulb that is standardized to 1% allicin, known for its antioxidant and inflammation-fighting activities. Each serving of GarlicAIM contains 5.1 mg of allicin.
 
Process
A. ursinum is handpicked in the alpine regions of Switzerland in the spring, during a one-week period. Because it is wild, only the leaves are harvested; the bulb remains in the earth to ensure future growth. The wild garlic leaves are processed quickly: cleaned, washed, dried and milled at a low temperature. During this process, adenosine levels are monitored to guaran tee at least 1,300 ppm (mg/kg). On the other hand, black garlic is processed by the careful regulation of temperature and humidity of whole bulbs of garlic over a three-to-four-week period.3
 
FAQs
Is there anyone who should not use GarlicAIM?
Consult a health care practitioner prior to use if you are pregnant or nursing, have a blood clotting disorder or low blood pressure.
Are allicin and other fat-soluble substances the only important compounds in garlic?
No. Although allicin and ajoene are important, there is a wealth of research from Europe indicating that the water-soluble parts of garlic—adenosine, y-glutamyl peptides, flavonoids and fructanes—are equally important, if not more beneficial than allicin. 
 
1.. The Editors of Encyclopaedia Britannica. “Fermentation.” Ency clopædia Britannica, Encyclopædia Britannica, Inc., 9 Dec. 2019. 2. Kimura, Shunsuke, et al. “Black Garlic: A Critical Review of Its Production, Bioactivity, and Application.” Journal of Food and Drug Analysis, 5 Dec. 2016. 3. Malicdem, Darwin. “Black Garlic Health Benefits You Must Know.” MSN, Microsoft News, 20 Aug. 2019.
 
All names, information, graphics, logos, etc. related to AIM products and programs are the property of AIM Internationsl, Inc - Used with permission. Products of the AIM™ companies have not been evaluated by the U.S. Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure, or prevent any disease or illness. Individual results may vary.