Abstract:
Garlic Extract
Botanical Source: Allium Sativum L.
Part Used: Bulb,100% Natural
CAS No.: 539-86-6
Specification: Allicin 0.6%, 0.8%,1%, 2%
Ratio Extract: 20:1,100:1
Appearance: Fine light yellow powder
Molecular Formula: C6H10OS2.      
Molecular Weight: 162.28.
 
Description:
Garlic is an herb. It is best known as a flavoring for food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine. Garlic is used for many conditions related to the heart and blood system. These conditions include high blood pressure, high cholesterol, coronary heart disease, heart attack. Garlic actually may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure. Some people use garlic to prevent colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, and lung cancer. It is also used to treat prostate cancer and bladder cancer.
 
Garlic has been tried for treating an enlarged prostate (benign prostatic hyperplasia; BPH), diabetes, osteoarthritis, hayfever (allergic rhinitis), traveler's diarrhea, high blood pressure late in pregnancy (pre-eclampsia), cold and flu. It is also used for building the immune system, preventing tick bites, and preventing and treating bacterial and fungal infections.
 
Other uses include treatment of fever, coughs, headache, stomach ache, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar, and snakebites. It is also used for fighting stress and fatigue, and maintaining healthy liver function.
 
Some people apply garlic oil to their skin to treat fungal infections, warts, and corns. There is some evidence supporting the topical use of garlic for fungal infections like ringworm, jock itch, and athlete's foot; but the effectiveness of garlic against warts and corns is still uncertain.
 
There is a lot of variation among garlic products sold for medicinal purposes. The amount of allicin, the active ingredient and the source of garlic's distinctive odor, depends on the method of preparation. Allicin is unstable, and changes into a different chemical rather quickly. Methods that involve crushing the fresh clove release more allicin. Some products have a coating (enteric coating) to protect them against attack by stomach acids.
 
 
While garlic is a common flavoring in food, some scientists have suggested that it might have a role as a food additive to prevent food poisoning. There is some evidence that fresh garlic, but not aged garlic, can kill certain bacteria such as E.coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis in the laboratory.
 
How does it work?
 
Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made "odorless" by aging the garlic, but this process can also make the garlic less effective. It's a good idea to look for supplements that are coated (enteric coating) so they will dissolve in the intestine and not in the stomach.
 
Functions:
Anti-bacteria; Antifungal; Antiviral:
Allicin has a strong exterminate action on gram-positive bacteria and gram-negative bacteria, can effectively inhibit fish, livestock and other poultry diseases;
Lower your Cholesterol Level;
Enhance immunity,and promote the healthy growth of livestock and poultry fish;
Prevention of atherosclerosis, protect the heart against attack;
Have antipyretic function, detoxification, promoting blood circulation to remove blood stasis;
Fall hematic fat, fall blood pressure, fall blood sugar and anti-platelet aggregation;
Improve plasminogen activity, to restrain and kill tumor cells, prevention and treatment of tumor;
It can reduce the coronary atherosclerotic plaque, can resist blood tied;
Allicin can effectively stimulate the animals produce aroma formation of amino acids, increase the aroma components of meat and eggs C3H5S (O) gene, the freshness of meat and eggs;