Garlic Supplement Strength Explained: Why More mg Doesn't Always Mean More Allicin

If you compare garlic supplements online, the numbers can be confusing. One product may advertise 6,000 mg of garlic, another 15,000 mg, and another as much as 45,000 mg per capsule. By comparison, an allicin-focused supplement such as AlliTech may list 180 mg or 450 mg of stabilised Allisure® allicin preparation.

At first glance, it is easy to assume that the product displaying the largest number must be the strongest. However, these figures often describe different things, which means they cannot necessarily be compared directly.

Depending on the product, the number on the label may refer to the weight of garlic powder, the equivalent amount of fresh garlic used to make an extract, the concentration ratio of an extract, the potential amount of allicin that could be produced, or the amount of a specific stabilised allicin preparation.

This distinction matters because garlic and allicin are not the same ingredient. Allicin is one of the characteristic sulphur-containing compounds associated with freshly crushed garlic, and different garlic supplements are manufactured in very different ways to preserve, generate or concentrate particular garlic compounds.

For example, a capsule described as providing the equivalent of 15,000 mg of garlic does not necessarily contain 15,000 mg of material inside the capsule. The figure may represent the quantity of garlic used before concentration. Likewise, a product described as having a particular "allicin potential" may be referring to the amount of allicin that its precursor compounds are expected to form, rather than an equivalent weight of stabilised allicin already present in the ingredient.

This means that comparing a 15,000 mg garlic extract with a 180 mg stabilised allicin preparation purely by looking at the two numbers can give a very misleading impression.

In this guide, we explain what the most common measurements on garlic supplement labels mean, including garlic equivalent, extract ratios, allicin potential, black garlic, aged garlic and stabilised allicin, so you can understand what you are actually buying and make more meaningful comparisons between products.

Why Garlic Supplement Labels Can Be Confusing

Garlic supplements are sold in a wide range of forms, and the numbers shown on the front of the pack do not always refer to the same measurement.

One product may state 6,000 mg garlic, another may advertise 15,000 mg black garlic, while another may promote 45,000 mg garlic oil equivalent. These figures can look impressive, but they often represent the amount of raw garlic associated with an extract rather than the actual weight of material inside the capsule.

Other products may focus on a specific compound, such as allicin, rather than the overall amount of garlic used to make the supplement.

This creates a common problem when comparing products: two supplements can display very different milligram figures while actually measuring completely different things.

For example:

This is why the largest number on the label does not automatically indicate the strongest or most concentrated allicin supplement.

A 15,000 mg garlic equivalent and a 180 mg stabilised allicin preparation are not simply larger and smaller doses of the same ingredient. They describe different formulations and different methods of measuring what is inside the product.

To make a meaningful comparison, it is important to look beyond the headline number and check exactly what ingredient is being measured, how it has been produced and what the stated strength actually represents.

Garlic Is Not the Same Thing as Allicin

One of the most important distinctions when comparing garlic supplements is that garlic and allicin are not the same thing.

A whole garlic clove contains a range of naturally occurring compounds. One of these is alliin, a sulphur-containing compound that acts as a precursor to allicin. Garlic also contains the enzyme alliinase.

When a garlic clove is chopped, crushed or otherwise damaged, alliin and alliinase come into contact. The enzyme then converts alliin into allicin. This is why allicin is particularly associated with freshly crushed garlic rather than an intact clove.

In simple terms:

Garlic clove → alliin + alliinase → crushing or chopping → allicin

This matters when reading supplement labels because a product can contain garlic without necessarily containing an equivalent amount of allicin.

Different manufacturing methods can also result in very different garlic preparations. Garlic may be dried, powdered, concentrated, extracted, aged or processed into an oil, and these processes affect the mixture of naturally occurring compounds present in the finished ingredient.

Some garlic supplements therefore rely on alliin and alliinase being present so that allicin can potentially form, while others may focus on different compounds found in garlic. A stabilised allicin preparation takes a different approach by providing an ingredient specifically formulated around stabilised allicin.

This is another reason why simply comparing milligram figures can be misleading.

10,000 mg of garlic equivalent is not the same measurement as 10,000 mg of allicin.

The garlic figure may describe the amount of starting garlic material represented by an extract, whereas an allicin figure relates to a specific compound or allicin-containing preparation.

When comparing products, it is therefore important to establish whether the label is referring to garlic itself, a garlic extract, an equivalent quantity of raw garlic, allicin potential or a stabilised allicin preparation.

What Does “Garlic Equivalent” Mean?

One of the most common sources of confusion on garlic supplement labels is the term “garlic equivalent”.

A garlic-equivalent figure usually refers to the amount of garlic used as the starting material for a concentrated extract. It does not necessarily represent the physical weight of the ingredient inside the capsule.

For example, a product containing 150 mg of a 100:1 garlic extract could be described as being equivalent to 15,000 mg of garlic. A 100:1 ratio means that 100 parts of the original garlic material are used to produce approximately one part of the concentrated extract.

In simple terms:

150 mg of 100:1 garlic extract = 15,000 mg garlic equivalent

That does not mean the capsule contains 15 grams of garlic. It contains the much smaller quantity of concentrated extract, with the larger figure expressing the amount of starting garlic represented by that extract. This type of labelling is used on commercially available garlic supplements. (dclabs.com)

This distinction becomes particularly important when comparing garlic supplements with products formulated around a specific garlic compound.

A 15,000 mg garlic-equivalent claim tells you something about how much garlic was used or represented in producing the extract. It does not, by itself, tell you how much allicin is present in the finished supplement.

Two garlic extracts could even have the same garlic-equivalent figure while differing in their composition, processing method and the amounts of particular garlic compounds they provide.

This is why garlic equivalent should be treated as a conversion figure rather than a direct measure of allicin content.

When comparing products, look beyond the large milligram figure and check whether the label also identifies:

• the actual amount of extract in each serving

• the extract ratio

• any specifically standardised garlic compounds

• whether allicin is present or the product instead declares an allicin potential

• the type of garlic preparation being used

A high garlic-equivalent number can therefore describe a highly concentrated extract, but it should not automatically be interpreted as evidence that the product contains more allicin than a supplement with a much smaller headline milligram figure.

What Does an Extract Ratio Such as 100:1 Mean?

Garlic extracts are sometimes described using ratios such as 10:1, 20:1 or 100:1. These ratios indicate how much starting material was used to produce a given amount of concentrated extract.

For example:

• 10:1 extract means approximately 10 parts of starting garlic material were used to produce 1 part of extract

• 20:1 extract means approximately 20 parts were used to produce 1 part of extract

• 100:1 extract means approximately 100 parts were used to produce 1 part of extract

So, if a capsule contains 150 mg of a 100:1 extract, the manufacturer may describe this as being equivalent to 15,000 mg of garlic.

That larger number can be useful for understanding the concentration of the extract, but it does not tell you everything about the finished supplement.

In particular, an extract ratio does not automatically tell you:

• how much allicin is present

• how much allicin could potentially be formed

• which garlic compounds have been retained during processing

• whether the product has been standardised to a specific compound

• whether the finished ingredient is based on fresh garlic, aged garlic, black garlic or another preparation

This is important because two products could both use a 100:1 extract while still having very different chemical profiles.

The ratio describes the relationship between the starting material and the finished extract. It does not prove that one specific garlic compound, such as allicin, is present at a particular level.

For this reason, a statement such as “100:1 concentrated garlic extract” should not be interpreted as meaning “100 times more allicin”.

When comparing garlic supplements, the extract ratio is only one part of the label. It should be considered alongside the actual ingredient specification, the compounds being standardised and the form of garlic used in the product.

What Does “Standardised to Allicin” or “Allicin Potential” Mean?

Some garlic supplements are described as being standardised to allicin or as providing a stated allicin potential. These terms are important because they do not necessarily mean that the finished product contains that exact amount of stabilised allicin.

In many garlic preparations, allicin is formed from precursor compounds rather than being present in a stable form from the outset.

The two main components involved are:

• Alliin, a naturally occurring sulphur-containing compound in garlic

• Alliinase, the enzyme that converts alliin into allicin when the garlic structure is disrupted

A supplement may therefore be formulated to provide alliin and alliinase with the intention that allicin is produced after the product is consumed.

This is where the term allicin potential becomes important.

Allicin potential generally refers to the amount of allicin that a garlic preparation is theoretically capable of producing under specified conditions. It is not always the same as measuring the amount of intact allicin already present in the finished supplement.

Research has shown that the amount of allicin released from garlic supplements can vary depending on the formulation and the conditions under which the product is tested. This means that a declared allicin potential should not automatically be interpreted as an identical amount of allicin being delivered in practice.

The phrase “standardised to allicin” also needs to be read carefully. Depending on the product, it may refer to:

• a measured amount of allicin

• a standardised amount of allicin precursors

• a calculated allicin yield

• an expected allicin potential under laboratory conditions

This is why two garlic supplements can both mention allicin on the label while still being fundamentally different formulations.

A product based on allicin potential relies on precursor compounds being converted into allicin. A stabilised allicin preparation, by contrast, is specifically formulated around allicin that has already been produced and stabilised within the ingredient.

When comparing products, it is therefore worth checking whether the label is referring to actual stabilised allicin, allicin precursors or theoretical allicin potential, rather than assuming that all allicin-related figures mean the same thing.

Why Is Allicin Difficult to Put Into a Supplement?

Allicin is one of the best-known compounds associated with freshly crushed garlic, but it is also chemically reactive and relatively unstable.

Once allicin has formed, it can begin to break down and react with other compounds. This makes it more difficult to formulate into a supplement than simply drying garlic, producing a garlic powder or concentrating a garlic extract.

This helps explain why many garlic supplements do not contain large amounts of intact allicin itself. Instead, some products contain the precursors needed to generate allicin, such as alliin and the enzyme alliinase.

In those formulations, the product is designed so that allicin can potentially form when the relevant compounds come into contact under suitable conditions.

That is quite different from a supplement based on a stabilised allicin preparation.

Stabilising allicin involves creating a formulation in which allicin can be incorporated into a practical finished ingredient while maintaining its intended specification during manufacture and storage.

This distinction is important when comparing labels.

A conventional garlic supplement may be described using:

• the amount of garlic powder

• the equivalent quantity of raw garlic

• the concentration of a garlic extract

• the amount of alliin present

• the product's stated allicin potential

A stabilised allicin product is formulated differently because the focus is on providing an ingredient in which allicin has already been produced and stabilised, rather than relying solely on its formation from precursor compounds.

This is one reason why the headline milligram figure on a stabilised allicin supplement may look much smaller than the figures displayed on some high-strength garlic products.

The numbers are not necessarily measuring the same thing.

Understanding the challenge of stabilising allicin therefore helps explain why a smaller milligram figure should not automatically be interpreted as a weaker garlic supplement.

What Is Stabilised Allicin?

Allicin forms naturally when fresh garlic is crushed or chopped, but once formed it is relatively unstable. This makes it difficult to incorporate into a finished supplement in a consistent form.

A stabilised allicin preparation is produced differently. Instead of relying solely on allicin being generated from precursor compounds after the supplement is consumed, the allicin is first formed and then incorporated into a preparation designed to maintain it in a stable, usable form.

Allisure® is one such stabilised allicin ingredient.

According to its manufacturer, Allisure® is produced from fresh garlic using a controlled water-based process. The resulting liquid is carefully dried under controlled conditions to create a stabilised allicin powder.

This is an important distinction when comparing AlliTech with conventional garlic supplements.

A typical garlic supplement may be based on:

• dried garlic powder

• concentrated garlic extract

• garlic oil

• alliin and alliinase designed to generate allicin

• aged garlic or black garlic compounds

AlliTech, by comparison, is formulated around Allisure® stabilised allicin derived from garlic.

The manufacturer describes its 180 mg preparation as Allisure® powder from garlic extract, with the complete preparation containing allicin together with carrier ingredients including gum acacia and maltodextrin.

This is why the amount shown on an AlliTech product should not be compared directly with a figure such as 6,000 mg, 15,000 mg or 45,000 mg garlic equivalent.

The numbers represent different things.

A large garlic-equivalent figure primarily tells you how much starting garlic material an extract represents. A figure such as 180 mg or 450 mg Allisure® identifies the amount of a particular stabilised allicin preparation used in the product.

For someone specifically comparing allicin-focused supplements, the important question is therefore not how many milligrams of garlic appear on the front of the pack, but what form of garlic-derived ingredient the product actually contains and whether the allicin is present as a stabilised ingredient or expected to form from precursors.

What Do 180 mg and 450 mg Mean on AlliTech?

The 180 mg and 450 mg figures used for AlliTech capsules refer to the amount of Allisure® stabilised allicin powder preparation in each capsule. They are not garlic-equivalent figures.

For AlliTech Capsules 180, each capsule provides 180 mg of Allisure® powder. The Allisure® preparation is produced from garlic extract and contains allicin together with carrier ingredients including non-GM potato maltodextrin and gum acacia.

AlliTech CapsulesPro provides a higher-strength 450 mg Allisure® stabilised allicin preparation per capsule. Dulwich Health uses the same Allisure® stabilised allicin ingredient across its allicin-focused range.

This is important because the number represents a defined stabilised allicin preparation, rather than an equivalent weight of whole garlic.

So, when comparing:

15,000 mg garlic equivalent

with:

180 mg Allisure® stabilised allicin preparation

the comparison is not:

15,000 mg versus 180 mg

The two figures are based on different measurements.

The first may describe how much starting garlic material is represented by an extract. The second states how much of the specified Allisure® preparation is actually used in the capsule.

The same principle applies to AlliTech 450Pro. Its 450 mg figure should not be multiplied or compared directly with the garlic-equivalent number shown on another supplement.

For example, it would be incorrect to conclude that a product labelled “15,000 mg garlic equivalent” is more than 30 times stronger than a 450 mg AlliTech capsule simply because:

15,000 ÷ 450 = 33.3

That calculation compares two unlike measurements and therefore does not establish relative strength.

A more meaningful comparison is to ask:

• What does the stated milligram figure represent?

• Is it the actual ingredient weight or a garlic-equivalent figure?

• Does the product contain a stabilised allicin preparation?

• Is the allicin already present, or does the product rely on allicin being generated from precursor compounds?

• Is a particular garlic compound independently specified or standardised?

This is why AlliTech's 180 mg and 450 mg figures may appear much smaller than the headline numbers used by some conventional garlic supplements without indicating that the products contain less of the ingredient they are specifically formulated to provide.

15,000 mg Garlic vs 180 mg AlliTech: A Worked Example

Consider two garlic supplements sitting next to each other online.

Product A is labelled:

15,000 mg Garlic Equivalent

Product B is AlliTech Capsules 180:

180 mg Allisure® Stabilised Allicin Preparation

At first glance, Product A appears to provide dramatically more. But the figures are not measuring the same thing.

Product A: 15,000 mg Garlic Equivalent

The 15,000 mg figure may represent the amount of starting garlic associated with a concentrated extract.

For example, if the supplement contains 150 mg of a 100:1 garlic extract, the manufacturer may express this as:

150 mg extract × 100 = 15,000 mg garlic equivalent

The capsule therefore contains 150 mg of extract, not 15,000 mg of physical garlic.

The 15,000 mg figure also does not, on its own, tell you how much allicin is present in the finished product.

Product B: 180 mg AlliTech

The 180 mg figure refers to the amount of Allisure® stabilised allicin preparation actually used in the capsule.

It is therefore an ingredient-weight measurement rather than a garlic-equivalent calculation.

Why You Cannot Compare 15,000 mg with 180 mg Directly

It would be tempting to calculate:

15,000 ÷ 180 = 83.3

and conclude that the 15,000 mg garlic supplement is approximately 83 times stronger.

That conclusion would be incorrect because the calculation compares two different measurements.

The distinction can be summarised simply:

Neither figure can be converted directly into the other without much more information about the formulation and composition of the garlic extract.

Compare Like With Like

The 180 mg and 450 mg AlliTech products can be compared directly with each other because both figures describe the same Allisure® stabilised allicin preparation.

A 450 mg AlliTech capsule contains 2.5 times the amount of Allisure® preparation used in a 180 mg capsule:

450 ÷ 180 = 2.5

That is a meaningful product-strength comparison because the same ingredient and measurement are being compared.

By contrast:

15,000 mg garlic equivalent vs 180 mg Allisure®

is not a meaningful strength calculation.

The important question when comparing garlic supplements is therefore not “Which number is bigger?”, but “What exactly is that number measuring?”

What About Black Garlic Supplements?

Black garlic supplements are another category that can be difficult to compare directly with stabilised allicin products.

Black garlic is produced by ageing fresh garlic under controlled heat and humidity. During this process, the garlic changes in colour, flavour and chemical composition. The resulting product contains a different profile of garlic-derived compounds from fresh or freshly crushed garlic.

Because of these changes, black garlic supplements are often characterised by compounds such as S-allyl cysteine (SAC) and polyphenols rather than by allicin alone.

This means that a product labelled 15,000 mg black garlic equivalent should not be interpreted as a higher-strength version of a 180 mg or 450 mg stabilised allicin supplement.

The two products are based on different garlic preparations and are typically measured in different ways.

For example:

• a black garlic product may display a large garlic-equivalent figure based on the amount of starting material used

• the actual capsule may contain a much smaller quantity of concentrated black garlic extract

• the product may be standardised or characterised by compounds such as SAC

• an AlliTech capsule, by contrast, states the amount of its Allisure® stabilised allicin preparation

So a comparison such as:

15,000 mg black garlic vs 180 mg AlliTech

does not tell you which product contains more allicin or which is “stronger”.

The headline numbers are describing different ingredients.

This is particularly important because the ageing process changes the sulphur compounds present in garlic. Black garlic is therefore better viewed as a distinct type of garlic preparation rather than simply a more concentrated form of ordinary garlic.

When comparing black garlic with an allicin-focused supplement, check what the product is actually standardised to, what the stated milligram figure represents and which garlic compounds the formulation is designed to provide.

If your aim is specifically to compare products on the basis of allicin, the size of a black garlic equivalent figure alone does not provide a meaningful comparison with a stabilised allicin preparation.

What About Aged Garlic Extract?

Aged garlic extract is another garlic-derived supplement that should not be compared with stabilised allicin purely by looking at the milligram figure on the label.

Aged garlic is produced by storing or extracting garlic over an extended period under controlled conditions. During this process, the chemical profile of the garlic changes. Some compounds decrease, while others become more prominent.

One of the compounds commonly associated with aged garlic extract is S-allyl cysteine (SAC). This means that aged garlic products are often characterised by a different set of garlic-derived compounds from products formulated specifically around stabilised allicin.

A label might, for example, describe a product as:

16,000 mg aged garlic equivalent

That does not mean the capsule contains 16,000 mg of aged garlic material. As with other concentrated extracts, the larger figure may represent the amount of starting garlic associated with the extract.

It also does not mean the product contains more allicin than an AlliTech capsule.

In fact, the more useful comparison is to ask what the finished product is designed to provide.

An aged garlic extract may be characterised by compounds such as:

• S-allyl cysteine (SAC)

• other water-soluble organosulphur compounds

• polyphenols and other garlic-derived constituents

AlliTech, by contrast, is formulated around Allisure® stabilised allicin.

This means that:

16,000 mg aged garlic equivalent vs 180 mg AlliTech

is not a direct strength comparison.

The figures relate to different preparations, different compounds and potentially different methods of calculating the stated amount.

Aged garlic extract is therefore best viewed as a distinct type of garlic supplement, rather than as a higher- or lower-strength version of a stabilised allicin product.

If you are specifically comparing supplements for their allicin content, the important question is whether the product provides stabilised allicin, allicin precursors, or a different garlic-derived compound such as SAC, rather than simply which product displays the largest number on the front of the pack.

Garlic Oil, Garlic Powder, Black Garlic, Aged Garlic and Stabilised Allicin Compared

Garlic supplements can look similar on the shelf while being very different in how they are produced, what compounds they contain and how their strength is expressed.

The table below summarises the main differences.

The important point is that there is no single universal milligram measurement used across every type of garlic supplement.

A large garlic-equivalent figure may tell you how much starting material an extract represents, while a smaller figure may refer to the actual quantity of a specific prepared ingredient.

This is why a product labelled 45,000 mg garlic, 15,000 mg black garlic or 16,000 mg aged garlic cannot automatically be described as stronger than an 180 mg or 450 mg stabilised allicin preparation.

They are not necessarily providing the same compounds, and the numbers are not necessarily calculated in the same way.

When comparing products, it is therefore more useful to identify which form of garlic is being used, what compound the supplement is designed around and exactly what the stated strength refers to.

So What Should You Look for When Comparing Garlic Supplements?

When comparing garlic supplements, the most useful approach is to look beyond the largest number on the front of the pack.

A product described as 45,000 mg garlic, 15,000 mg black garlic or 16,000 mg aged garlic may use a garlic-equivalent calculation, while another product may state the actual amount of a specific extract or stabilised preparation.

To compare products more meaningfully, check the following:

1. What Does the mg Figure Actually Measure?

Look for whether the stated amount refers to:

• the actual weight of garlic powder

• the actual weight of an extract

• a garlic-equivalent figure

• a concentrated extract ratio

• allicin potential

• a stabilised allicin preparation

This is the first step because two products can display very different milligram figures without measuring the same thing.

2. Is It an Actual Ingredient Weight or an Equivalent Figure?

If a product says 15,000 mg garlic equivalent, check how much extract is actually present in the capsule.

The real ingredient weight may be considerably lower because the larger number represents the amount of starting garlic used to produce the extract.

3. What Type of Garlic Preparation Is Being Used?

Garlic supplements can include:

• garlic powder

• garlic extract

• garlic oil

• black garlic

• aged garlic extract

• allicin-potential preparations

• stabilised allicin preparations

These should not automatically be treated as interchangeable.

4. Is the Product Standardised to a Specific Compound?

Some products identify particular garlic-derived compounds, such as:

• allicin

• alliin

• S-allyl cysteine (SAC)

• other organosulphur compounds

This can provide more useful information than a large garlic-equivalent figure alone.

5. Does the Product Provide Allicin or Allicin Potential?

If you are specifically looking for an allicin-focused supplement, check whether the product contains a stabilised allicin preparation or whether it relies on precursor compounds to generate allicin.

A stated allicin potential is not necessarily the same measurement as stabilised allicin already present in an ingredient.

6. Is the Ingredient Clearly Explained?

A clear supplement label should make it possible to understand what the stated strength refers to.

Look beyond phrases such as “super strength”, “high potency” or “maximum strength” and check the actual ingredient specification.

The most useful comparison is usually based on what the product contains and how that ingredient is measured, rather than the size of the headline number.

A Simple Rule for Comparing Garlic Supplements

Before deciding that one garlic supplement is stronger than another, ask:

“Are these two numbers actually measuring the same thing?”

If the answer is no, the milligram figures should not be compared directly.

Why AlliTech Uses Stabilised Allisure® Allicin

AlliTech is formulated around Allisure® stabilised allicin, rather than being marketed primarily by the equivalent weight of garlic used to make the product.

This makes it different from many conventional garlic supplements.

Some garlic products are based on dried garlic powder. Others use concentrated extracts, garlic oil, black garlic or aged garlic. Their labels may therefore focus on figures such as 6,000 mg, 15,000 mg or 45,000 mg garlic equivalent.

AlliTech takes a different approach by focusing on a specified stabilised allicin preparation.

Allisure® is produced from garlic using a controlled manufacturing process in which allicin is formed and incorporated into a stabilised preparation. This allows AlliTech products to be formulated around allicin itself rather than relying only on a large garlic-equivalent number.

Across the AlliTech range, the focus remains on this same core ingredient.

Depending on the product, AlliTech is available in forms including:

• AlliTech Capsules 180

• AlliTech CapsulesPro 450

• AlliTech Liquid

• AlliTech Spray

• AlliTech Gel

The format may differ, but the underlying principle is the same: the product is designed around Allisure® stabilised allicin derived from garlic.

For this reason, AlliTech should not be judged by comparing its 180 mg or 450 mg figure directly with a conventional garlic supplement displaying a much larger garlic-equivalent number.

The more relevant question is whether the other product is also providing a defined stabilised allicin preparation, or whether its headline figure refers to something different, such as raw garlic equivalent, extract concentration or allicin potential.

For someone specifically looking for an allicin-focused garlic supplement, this distinction is important.

Rather than asking:

“How many milligrams of garlic does it say on the front?”

a more meaningful question is:

“What garlic-derived ingredient does the product actually provide?”

That is where AlliTech and its use of Allisure® stabilised allicin differs from many products that are promoted primarily through large garlic-equivalent figures.

The Bottom Line: Compare Ingredients, Not Just Numbers

Garlic supplement labels can make it look as though strength is easy to compare.

A product displaying 45,000 mg appears stronger than one displaying 15,000 mg, while both can appear dramatically stronger than an AlliTech product displaying 180 mg or 450 mg.

But that comparison only works if all of those numbers measure the same thing.

Often, they do not.

A large milligram figure may describe:

• the equivalent amount of starting garlic

• the concentration of an extract

• the weight of garlic powder

• the amount of black or aged garlic represented by an extract

• the theoretical allicin potential of a formulation

By contrast, AlliTech's 180 mg and 450 mg capsule strengths refer to the amount of Allisure® stabilised allicin preparation used in each capsule.

That is why a larger number on another garlic supplement does not automatically mean that it provides more allicin or that it is a stronger allicin supplement.

The most reliable way to compare garlic supplements is to look at what the product actually contains, what the stated number represents and which garlic-derived compounds the formulation is designed to provide.

If two products use different ingredients or different methods of expressing their strength, their headline milligram figures should not be compared directly.

For anyone specifically looking for an allicin-focused product, the key distinction is whether the supplement provides stabilised allicin, relies on allicin precursors, or is based on a different form of garlic altogether.

So before choosing a garlic supplement based on the biggest number on the label, check what that number actually means.

When comparing garlic supplements, compare like with like. A bigger mg figure does not necessarily mean more allicin.