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Garlic Extract

Garlic Extract

Introduction Garlic extract's main component is Allicin (Allicin), which is an organic sulfur compound extracted from the bulbs (garlic heads) of the Allium plant of the Allium family. It also exists in onions and other allium plants. Its scientific name is diallyl sulfinic acid, the...

Description

Introduction

Garlic extract's main component is Allicin (Allicin), which is an organic sulfur compound extracted from the bulbs (garlic heads) of the Allium plant of the Allium family. It also exists in onions and other allium plants. Its scientific name is diallyl sulfinic acid, the chemical formula is C6H10OS2.


The solid powder is a white to light yellow fluid powder, and the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic odor, which decomposes during distillation, and the aqueous solution is placed to form an oily precipitate. Insoluble in glycerin, propylene glycol, etc., it can be mixed with ethanol, chloroform, ether, and benzene. It is unstable to alkali and stable to acid. The solution quickly loses its effectiveness when exposed to heat.


Allicin has a strong antibacterial effect. It can inhibit a variety of Gram-positive cocci and Gram-negative bacilli at very low concentrations, and it also has an inhibitory effect on molds, viruses, protozoa, and pinworms. It has obvious inhibitory effect on Escherichia coli and Shigella. [3] Used as insecticide and fungicide in agriculture, and also used in feed, food, and medicine.

aged garlic extract
garlic extractgarlic extract aging

Ingredient & Function:

1. The sulfur-containing compounds alliin and cyoloalliin have antibacterial, anti-hepatotoxicity and anti-aging effects. They have enhanced plasminogen activity, no stable odor, and are suitable for clinical applications .

2. Garlic volatile oil (also known as garlic essential oil) is about 0.2%, composed of more than 20 sulfide compounds, allicin (allicin): is the main component of volatile oil, has strong antibacterial activity, but the chemical properties are unstable. Allitricli occupies about 40% of garlic oil. It has stable properties and can be synthesized. Methallylated trisulfide (MATS) accounts for 4% to 10% of garlic oil and can inhibit platelet aggregation. Ajoene is a mild antithrombotic agent.

3. Allicin: The property is extremely unstable, and it is quickly decomposed into allicin and allyl methyl disulfide and trisulfide when placed or under the influence of external conditions. Allicin is an important component with a wide range of medicinal effects and has activation Cells, promote energy production, increase antibacterial and antiviral capabilities, accelerate metabolism, and relieve fatigue. Allicin can combine with other substances (carbohydrates, lipids, proteins, etc.) to produce a compound effect, as well as expand blood vessels and improve blood circulation.







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