Purple garlic

The functional properties of garlic have been known since ancient times

The earliest archaeological evidence of garlic consumption dates back 10,000 years, and evidence of its medicinal use dates back more than 4,000 years

Scientific studies on the properties of garlic

Studies on the use of garlic as an antimicrobial agent go back to the famous scientific researcher Louis Pasteur (1858). Due to its antibacterial properties, during the First World War garlic was used to prevent gangrene, among other diseases.

In the last five years alone, more than 1,500 scientific studies and articles have been published on the subject of garlic.

The amount of functional compounds and content in garlic depends on the plant’s variety, the place where it was grown, how it was cultivated and the conditions under which it was processed. There are a number of studies demonstrating that purple garlic from Las Pedroñeras has the highest concentration of these functional compounds, both qualitatively and quantitatively.

These compounds can be divided into sulphur compounds and non-sulphur compounds.
The main bio-functional non-sulphur compounds found in fresh garlic are:

  • Amino acids
  • Vitamins
  • Minerals
  • Insulin

    Sulfur functional compounds

    Discover the range of ZOOALLIUM® products made from fresh purple garlic.

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    Zooallium specializes in animal nutrition.
    30 years of experience in food sector. Pioneers in transformation of Purple Garlic.

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    J.R Suárez Monedero S.L.
    J.R Suárez Monedero S.L.
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