Circulatory and heart well-being
Odourless garlic softgel capsules
MARNYS® Circulmar is formulated with macerated garlic oil concentrate equivalent to 1200mg of fresh garlic, taking care of your heart and blood vessels. The garlic in MARNYS® Circulmar is presented in enteric-coated capsules, what facilitates the uptake of its active ingredients, and is deodorised, avoiding its characteristic odour and taste.
Garlic (Allium sativum), the ingredient used in MARNYS® Circulmar, has been widely used for over 6000 years by Indian and Chinese civilisations, being its main active ingredient, allicin, responsible for properties on cardiovascular health, especially on circulation. The minimum Allicin content guaranteed in MARNYS® Circulmar is 1200 ppm. MARNYS® Circulmar and its ingredient promote normal cardiovascular function because:
- It contributes to maintenance of normal blood circulation, normal heart function, and to maintenance of normal blood cholesterol levels (EFSA ON HOLD 2208, 1992, 1991).
- Garlic has been included recently in the list of the Committee on Herbal Medicinal Products of the European Medicines Agency because of its usefulness in the prevention of atherosclerosis.
Per capsule: macerated garlic oil concentrate (500mg), equal to 1200mg of fresh garlic.
Take 2-6 capsules a day before meals, without chewing.
· Food supplements should not be used as a substitiute for a balanced nutrition. · It is recommended to keep a varied and balanced diet and healthy lifestyle. · Do not exceed the recommended daily dose. · Keep away from children. · Do not store at a temperatures above 30ºC.
Garlic: an ancestral spice with healthy properties Garlic (Allium sativum) is a bulbous plant belonging to the family Liliaceae. It grows about 60cm high. Its fruit is bulbous and consists of 6 to 34 bulbs called ‘cloves’ which are surrounded by a common, thin, white or pink papery covering. Garlic has got a strong flavour due to the presence of sulphur compounds. Garlic is consumed as a food spice in many civilisations and cultures around the globe, with the greatest use in the Middle East, Eastern and Mediterranean cuisine. It is considered one of the most cultivated plants in the world, along with other crops from Middle East, and has been grown for about 5,000 years. Garlic contains approximately 65% water and 28% carbohydrates (fructans), 2.3% organosulfur compounds, 2% proteins (alliinase), 1.2% free amino acids (arginine) and 1.5% fibre. The active substance Allicin (diallyl thiosulphate) is responsible for the typical pungent odour and its healthy properties. Allicin is obtained once garlic is macerated, as this process releases the enzyme Alliinase, which turns Alliin into the bioactive Allicin.