Odor less Garlic's Allicin

  • Allicin, the biologically active molecule from Garlic cloves, has long been dubbed as “Nature’s antibiotic”.

  • Allicin molecules have been shown to inhibit the growth of many types of  bacteria.

  • Problems – Allicin is a very reactive molecule that slowly degrades and has a short shelf-life (4 hours at room temp). The second problem is that Allicin, present in the mouth, will release a pungent and unpleasant odor.

  • Lasting Effect intends to develop a buccal extended release tablet, that produces Allicin in the mouth from two components loaded on the tablet, the substrate Alliin and the enzyme Alliinase.  Upon wetting of the tablet in the mouth by the saliva, the tablet will slowly release freshly produced Allicin molecules in the buccal cavity enabling topical and systemic absorption.

  • The Allicin-producing technology includes an inert component that masks the unpleasant odor of Allicin, ensuring better compliance. The odor less component was positively tested in vitro

  • Allicin molecules adsorbed through the buccal or intestinal wall membranes, showed several beneficial effects such as on lowering of blood pressure, atherosclerosis, stroke and type 2 diabetes.

Antiviral viruses preventive tablet

Future applications and markets