Allicin is an organic compound obtained from garlic. It is also obtainable from onions, and other species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito in 1944. This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic’s defence mechanism against attacks by pests.
Product Name:Garlic Extract
Latin Name:Allium Sativum L.
CAS No:539-86-6
Plant Part Used:Bulb
Assay:0.2%-5% Allicin by HPLC
Colour: Light yellow powder with characteristic odor and taste
GMO Status:GMO Free
Packing: in 25kgs fiber drums
Storage:Keep container unopened in cool, dry place,Keep away from strong light
Shelf Life:24 months from date of production
Function:
-Garlic extract is used as wideide-spectrum antibiotic, bacteriostasis and sterilization.
-Garlic extract can clear away heat and toxic material, activating blood and dissolving stasis.
-Garlic extract can lower blood pressure and blood-fat,and protect brain cell.
-Garlic can also resist tumor and enhanc human immunity and delaying aging.
Application
-Applied in food field, it is mainly as a functional food additives used in cookie, bread, meat products and so on;
Application:
-Applied in health product field, it is often made into capsule to lower blood pressure and blood-fat;
-Applied in pharmaceutic field, it is mainly used in treating bacterial infection, gastroenteritis and cardiovascular diseases;
-Applied in feed additive field, it is mainly used in feed additive for protecting the poultry, livestock and fishes against the disease.
