Technical Background

Brightwell Aquatics Garlic Power consists solely of the preserved extract of raw garlic. Garlic has long been believed by many to have medicinal properties, and clinical research is beginning to support some of the claims that have been made by garlic’s supporters. It was once thought that the active component in garlic was a compound called Allicin, which is formed by the combination of the amino acid Alliin with the enzyme Alliinase that occurs when the garlic is damaged (i.e. cut, processed, bitten, etc.). Research has shown that allicin is unstable and has a very short life, beginning to degrade immediately after formation (a process sped up by exposure to heat; conversely, refrigeration prolongs the life of allicin, though not likely enough to ensure its presence in a garlic extract product); the result of this degradation is a number of compounds called Diallyl Sulphides. These compounds also exhibit beneficial properties, and though not as effective as allicin, their use in medical treatments, and the exact nature of the benefits provided, are the subject of ongoing research.

In aquaria, the use of garlic is often associated with improving the health of fishes, particularly in systems experiencing difficulty with parasites. As noted on the opposite panel, this product is not intended for use as a medication. Garlic has also been shown to motivate newly-added and/or finicky fishes to feed; this is accomplished by soaking food in a small amount of garlic extract for several minutes and then feeding, and the results are often very gratifying. Note that while garlic may increase the palatability of foods, this approach should not be thought of as a means to circumvent avoiding the purchase of fish species known to have poor survival records in captivity due to their dietary requirements (i.e. various species of coralivorous butterflyfishes, spongivorous angelfishes, etc.). Always research the dietary and environmental needs of fishes before purchasing and introducing them into an aquarium.