Garlic is a member of the onion Allium family & is used in fresh or dried form as a source of characteristic sulphur containing chemical compounds e.g. allicin which is responsible for the odour of garlic. Some of these compounds are present in garlic in a latent form which are activated when garlic cloves are crushed or digested. Bio Garlic is a formulation containing garlic powder dried in a special way to preserve the activity of these latent chemical compounds particularly alliin