| ≥1 piece |
Product Description
| Product Name | Garlic Extract |
| Botanical Source |
Allium sativum L. |
| Used Part | Seed |
| Appearance |
Light yellow fine powder |
| Specification |
Allicin 1-5% , 10:1,100:1 |
| Sieve | NLT100%Through 80 Mesh |
| Extract Solvent |
Ethanol & Water |
| Loss on Drying | ≤5.0% |
| Ash Content | ≤5.0% |
| Pesticide Residue | |
| BHC | ≤0.2ppm |
| DDT | ≤0.1ppm |
| PCNB | ≤0.2ppm |
| Total Heavy Metals | ≤10ppm |
| Arsenic(As) | ≤2ppm |
| Lead(Pb) | ≤2ppm |
| Mercury(Hg) | ≤0.1ppm |
| Cadmium(Cd) | ≤1ppm |
| Microbiological Tests | |
| Total Plate Count | ≤10000cfu/g |
| Total Yeast&Mold | ≤300cfu/g |
| E.Coli | Negative |
| Salmonella | Negative |
| Staphylococcus | Negative |
Descriptions of Garlic Extract :
In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.
Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract (Allicin 539-86-6).
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide. It is under research for its potential to have antibacterial, antifungal, antiviral or antiprotozoal activity.Allicin is garlic's defense mechanism against attacks by pests.