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garlic extract 

Garlic extract

English name: Garlic Extract

Latin Name: Allium sativum L.
CAS No.: 539-86-6
Molecular Formula: C6H10S2O
Molecular Weight: 162.27
Active ingredients: Allicin
Use Part: The whole plant

Appearance: Brown Fine Powder
Mesh size: 80 Mesh
Test Method: HPLC

About Garlic 

 

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 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 Garlic Extract (Allicin).

 Garlic Extract we produced has all the nutritional elements of Garlic, but it has a much more function than the Garlic with a higher concentration of functional factors; We can offer Powder, Granular; and Liquid and Oil form of this product with our more than 10 years experience on the garlic field.

 

 

 Garlic extarct main function


1.Garlic extract can improve immunity. It make our body strong if you use it for a long time. It is pure nature extract powder, you can put it in your daily food.


2.It can reduce high blood pressure, blood fat, and protect heart disease.


3.Antibacterial sterilization.Escherichia coli, salmonella, staphylococcus aureus,streptococcus,and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as lactobacillus casei had noinhibitory effect.


4.Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production,so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promotingdigestion.


5.Detoxification. Can significantly reduce mercury, cyanide, nitrite toxicity and other harmful materials.

 

 Garlic extract application


1.Applied in food field, it is mainly as a functional food additives used in cookie, bread, meat products and so on.


2.Applied in health product field, it is often made into capsule to lower blood pressure and blood-fat.


3.Applied in pharmaveutical field, it is mainly used in treating bacterial infection, gastroenteritis and cardiovascular diseases.


4.Applied in feed additive field, it is mainly used in feed additive for protecting the poultry, livestock and fishes against the disease.

 

For more product inforamtion pls contact at email sales09@staherb.cn

 Specification:

Item

Specification

Test result

Allicin 

≥1.0%

1.12% (HPLC)

Physical Control

Appearance

White powder

Conforms

Odor

Characteristic

Conforms

Taste

Characteristic

Conforms

Part Used

Seed

Conforms

Loss on Drying

≤5.0%

Conforms

Ash

≤5.0%

Conforms

Particle size

98% pass 80 mesh

Conforms

Allergens

None

Conforms

Chemical Control

Heavy metals

NMT 10ppm

Conforms

Arsenic

NMT 2ppm

Conforms

Lead

NMT 2ppm

Conforms

Cadmium

NMT 2ppm

Conforms

Mercury

NMT 2ppm

Conforms

GMO Status

GMO Free

Conforms

Microbiological Control

Total Plate Count

10,000cfu/g Max

Conforms

Yeast & Mold

1,000cfu/g Max

Conforms

E.Coli

Negative

Negative

Salmonella

Negative

Negative

 

Reference:

 

  1. 1.

    N. P. Bochkov and A. N. Chebotarev, Human Heredity and Environmental Mutagens [in Russian], Moscow (1989).

  2. 2.

    I. M. Vasil'eva and G. D. Zasukhina, Genetika, No. 3, 422–425 (2002).

  3. 3.

    A. D. Durnev, Vestn. Rossiisk. Akad. Med. Nauk, No. 10, 70–76 (2001).

  4. 4.

    A. D. Durnev and S. B. Seredenin, Mutagens: Screening and Drug Prevention of Effects [in Russian], Moscow (1998).

  5. 5.

    G. D. Zasukhina, I. M. Vasil'eva, A. D. Durnev, et al.Dokl. Rossiisk. Akad. Nauk.384,No. 4, 560–562 (2002). 

  6. 6.

    T. A. Lisitsyna, I. M. Vasil'eva, A. D. Durnev, et al.Ibid.365,No. 2, 263–266 (1999). 

  7. 7.

    C. Borek, J. Nutr.131, 1010S-1015S (2001). 

  8. 8.

    R. Brenna and R. Sehieste, Mutat. Res.356, 171–178 (1996). 

  9. 9.

    O. A. Fedorova, S. P. Gromov, Y. V. Pershina, et al.J. Chem. Soc., Perkin Trans. 2,No. 3, 563–571 (2000). 

  10. 10.

    B. Rydberg, Radiat. Res.61, 274–287 (1975). 

  11. 11.

    M. D. Waters, H. F. Stack, and M. S. Jackson, Mutat. Res.350, 109–129 (1996).


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