Garlex Garlic Shampoo Solution to hair loss

Garlex Garlic Shampoo Solution to hair loss

Garlic shampoo 400 ml
Hair care lotion 100 ml
Contains 12 kinds of plants
Garlic Shampoo content :  (garlic, nettle, wheat, chamomile, avocado, violet, zinc, pro vitamin b5)
Lotion content : (chamomile, myrtle, bay, sage, nettle, rosemary, zinc, pro vitamin b5)
Retail price only
Natural and economical
Solution to hair loss

Dealership Opportunities

Phone :    0090-222-2301272
GSM : 0090 544 2301272
E-Mail :

The benefits of garlic hair

Hair conditioner ingredients in Garlic Shampoo have made this shampoo distinctive, so there is no need to use a hair conditioner anymore.
The shampoo has the same pH level of hair and scalp, and therefore, it prevents the scalp’s irritation and itching after washing.
Garlic has always been identified as one of the most versatile of healing plants since time immemorial, and its many health benefits have been confirmed by scientific studies.
The use of garlic plant in cosmetic and hygiene products has become popular in past years. It stemmed from the fact that tropical use of garlic into the scalp and hair is healthful. Sulfur combinations, vitamins, minerals are considered as an extra-dermal source that help maintain hair growth.
The natural extract of garlic is used to help regulate sebum production on the scalp, stop dandruff, and protect and strengthen hair shaft and root.
The findings of recent comprehensive studies indicate the health benefits of garlic for hair growth, including its anti-inflammatory, antibacterial and antifungal properties. The studies also highlight that garlic improves poor blood circulation.
The studies involving garlic and our health go on and on, and scientists unravel more health benefits of garlic.
Garlex Garlic Shampoo contains pure deodorized garlic extract and leaves your hair smelling delicious.

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Its shaft heights to 40 cm.A bulb of garlic, the most commonly used part of the plant, is underground which divided into numerous fleshy sections (5- 12 sections) called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The dark green leaves, stems (scape) and little pink flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The white-grayish papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable. There is usually two kinds of garlic: white garlic and pink garlic.
From the earliest times garlic has been used as a food.the Garlic has been named in holy books. It formed part of the diet of the Israelites in Egypt (Numbers 11:5) and of the labourers employed by Khufu in constructing the pyramid. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now.

To get released from smell of garlic, you can eat grated apple or a spoon of honey after half an hour.

Hippocrates, father of medicine, has refered to its benefits in his scripts.

Chemical Compound:
Garlic has antiseptic features due to its sulphuric components.
Also it contains Allicatine and Allicine which eliminates typhoid fever.
Raw nutritional value per 100 g of garlic is as follows:
Garlic, raw Nutritional value per 100 g (3.5 oz)

Medicinal use and health benefits:

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.
Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels, and has shown to prevent some complications of diabetes mellitus. People taking insulin should not consume medicinal amounts of garlic without consulting a physician.

Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.

Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

Studies have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging "free radicals".

Numerous studies have demonstrated potential benefits of regular garlic consumption on blood pressure, platelet aggregation, serum triglyceride level, and cholesterol levels. Routine eating of garlic may also help stimulate the production of nitric oxide in the lining of blood vessel walls, which may help to relax them. As a result of these beneficial actions, garlic can be described as a food that may help prevent atherosclerosis and diabetic heart disease, as well as reducing the risk of heart attack or stroke.

The selenium in garlic not only helps prevent heart disease, but also provides protection against cancer and heavy metal toxicity

Garlic's vitamin B6 helps prevent heart disease via another mechanism: lowering levels of homocysteine.

Garlic is a very good source of vitamin C, the body's primary antioxidant defender in all aqueous (water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol from oxidation.

Garlic, like onions, contains compounds that inhibit lipoxygenase and cyclooxygenase, (the enzymes that generate inflammatory prostaglandins and thromboxanes), thus markedly reducing inflammation. These anti-inflammatory compounds along with the vitamin C in garlic, especially fresh garlic, make it useful for helping to protect against severe attacks in some cases of asthma and may also help reduce the pain and inflammation of osteoarthritis and rheumatoid arthritis.

In addition, allicin, one of the sulfur-compounds responsible for garlic's characteristic odor, is a powerful antibacterial and antiviral agent that joins forces with vitamin C to help kill harmful microbes.

The most potent active constituent in garlic, allicin, has been shown to not only lower blood pressure, insulin and triglycerides in laboratory animals fed a fructose (sugar)-rich diet, but also to prevent weight gain.

Asbestos, a well-known carcinogen, is thought to cause cell mutations by generating reactive oxygen species (free radicals) and depleting one of the body's most important internally produced antioxidants, glutathione. Garlic contains numerous sulfur compounds and glutathione precursors that act as antioxidants and also demonstrate anti-carcinogenic properties.

As an antiseptic, its use has long been recognized. In the late war it was widely employed in the control of suppuration in wounds. The raw juice is expressed, diluted with water, and put on swabs of sterilized Sphagnum moss, which are applied to the wound. Where this treatment has been given, it has been proved that there have been no septic results, and the lives of thousands of men have been saved by its use.

It is sometimes externally applied in ointments and lotions, and as an antiseptic, to disperse hard swellings, also pounded and employed as a poultice for scrofulous sores. It is said to prevent anthrax in cattle, being largely used for the purpose.

In olden days, Garlic was employed as a specific for leprosy. It was also believed that it had most beneficial results in cases of smallpox, if cut small and applied to the soles of the feet in a linen cloth, renewed daily.

It formed the principal ingredient in the 'Four Thieves' Vinegar', which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1722. This originated, it is said, with four thieves who confessed, that whilst protected by the liberal use of aromatic vinegar during the plague, they plundered the dead bodies of its victims with complete security.

It is stated that during an outbreak of infectious fever in certain poor quarters of London, early last century, the French priests who constantly used Garlic in all their dishes, visited the worst cases with impunity, whilst the English clergy caught the infection, and in many instances fell victims to the disease.

Syrup of Garlic is an invaluable medicine for asthma, hoarseness, coughs, difficulty of breathing, and most other disorders of the lungs, being of particular virtue in chronic bronchitis, on account of its powers of promoting expectoration. It is made by pouring a quart of water, boiled hot, upon a pound of the fresh root, cut into slices, and allowed to stand in a closed vessel for twelve hours, sugar then being added to make it of the consistency of syrup. Vinegar and honey greatly improve this syrup as a medicine. A little caraway and sweet fennel seed bruised and boiled for a short time in the vinegar before it is added to the Garlic, will cover the pungent smell of the latter.

A remedy for asthma, that was formerly most popular, is a syrup of Garlic, made by boiling the bulbs till soft and adding an equal quantity of vinegar to the water in which they have been boiled, and then sugared and boiled down to a syrup. The syrup is then poured over the boiled bulbs, which have been allowed to dry meanwhile, and kept in a jar. Each morning a bulb or two is to be taken, with a spoonful of the syrup.

Syrup made by melting 1 1/2 OZ. of lump sugar in 1 OZ. of the raw expressed juice may be given to children in cases of coughs without inflammation.

The successful treatment of tubercular consumption by Garlic has been recorded, the freshly expressed juice, diluted with equal quantities of water, or dilute spirit of wine, being inhaled antiseptically.

Bruised and mixed with lard, it has been proved to relieve whooping-cough if rubbed on the chest and between the shoulder-blades.

An infusion of the bruised bulbs, given before and after every meal, has been considered of good effect in epilepsy.

A clove or two of Garlic, pounded with honey and taken two or three nights successively, is good in rheumatism.

Garlic has also been employed with advantage in dropsy, removing the water which may already have collected and preventing its future accumulation. It is stated that some dropsies have been cured by it alone.

If sniffed into the nostrils, it will revive a hysterical sufferer. Amongst physiological results, it is reported that Garlic makes the eye retina more sensitive and less able to bear strong light.

The juice of Garlic and milk of Garlic made by boiling the bruised bulbs in milk is used as a vermifuge.