Garlic extract is Allicin. Ingredients: Diallyl sulfide (CH2=CHCH2) 2S3, an extremely unstable organic sulfide, is easy to degrade. It is almost completely decomposed after 20 hours at normal temperature (20 ℃), and decomposes faster when heated. Allicin is very unstable, so it is very difficult to extract and preserve Allicin.
Ash content:<5%
Heavy metal: ≤ 10ppm
Lead:<0.5mg/kg
Arsenic:<0.3mg/kg
Mercury:<0.3mg/kg
Pesticide residues: not detectable
Mesh size: 80 mesh
Loss on drying: ≤ 5%
Plant source: bulb of garlic Allium Sativum L., Liliaceae, and bulb of onion A. fistulosum L.
1. Sulfur-containing compounds alliin and cycloalliin have antibacterial, hepatotoxic, and anti-aging effects. They enhance fibrinolytic enzyme activity and have no stable odor, making them suitable for clinical application.
2. Garlic essential oil (also known as garlic essential oil) is about 0.2%, composed of over 20 sulfide compounds. Allicin is the main component of the essential oil and has strong antibacterial activity, but its chemical properties are unstable. Allitricli accounts for about 40% of garlic oil, has stable properties and can be synthesized. Methyl Allyl group trisulfide (MATS) accounts for 4%~10% of garlic oil and can inhibit platelet aggregation. ajoene is a mild antithrombotic agent.
3. Allicin: It is extremely unstable in nature, and can quickly decompose into allicin and Allyl group methyl disulfide and trisulfide when placed or affected by external conditions. Allicin is an important ingredient with a wide range of effects, which can activate cells, promote energy generation, increase antibacterial and antiviral capabilities, accelerate metabolism, and alleviate fatigue. Allicin can combine with other substances (sugars, lipids, proteins, etc.) to produce complex effects, as well as dilate blood vessels and improve blood circulation.