Garlic extract Allicin CAS NO.539-86-6

Introduction

Research on garlic showed the garlic ingredients responsible for its health benefits are allicin. However, allicin is found only in very small amounts in fresh garlic cloves. When garlic is crushed in food preparation and exposed to water, much more allicin is produced by an enzyme in garlic that converts allicin to allicin and gives the odor. Allicin is unfortunately very short lived and quickly degraded.

Therefore, normal garlic preparation does not retain the allicin activity. Various forms of garlic, which contain no allicin (e.g., cooked, steamed, microwaved and aged garlic extract), have demonstrated an array of benefits in studies. Therefore, it is logical that compounds other than allicin are responsible for such benefits. To date, well over 100 compounds have been identified in garlic preparations.Presently, S-allyl cysteine appears to be a very promising compound with good absorption.

The pharmacokinetic studies of S-allyl cysteine demonstrated rapid absorption and almost 100% bioavailability after oral administration. In addition, since both the safety and effectiveness of S-allyl cysteine have been reported, this compound appears to play an important role in garlic's medicinal effects.

 Garlic fresh bulb can be made to dry powder and tablets without converting alliin to allicin by special processes. The tablets can be further enteric coated so that alliin will only be converted to allicin in the intestines but not in the mouth, which ensures that allicin is produced where it is absorbed and functional and that no odor will occur in the mouth. Such garlic extracts are what researchers have used in the garlic clinical trials.

The standard garlic extracts are about 3 times concentrated from fresh cloves and the potential to generate allicin vary but most commonly is at 1%

Main Function

1,  Detoxicate and keep healthy. 

2,  Stimulating animal’s appetite. 

3, Prohibiting and killing harmfull germs. 

4, Rrsisting moulds and insects. 

5, Improved the quality of meat milk and eggs obviously. 

6, Reducing cholesterol. 

7, Specially good effect for festered aill, reddish skin,bleed and enteritis caused by various  infection

Application

1.With the effect of sterilization, inhibiting  harmful germ and prevting disease;

2.Strengthening immunity, and promoting the healthy growth of birds, beasts and fishes; 

3.Improving the quality of meat, milk and egg. Thus to improve  food’s  flavour;

4.Detoxicating, keeping health, and removing blood stasis