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Garlic Extract/high Quality Cas:539-86-6 Garlic Extract Allicin Powder With Free Sample

Garlic Extract/high Quality Cas:539-86-6 Garlic Extract Allicin Powder With Free Sample

Product Name:Garlic Extract(Allicin Powder)   Latin Name: Allium sativum L.   Part Used: Seed   Appearance: Light yellow powder   Active Ingredient: Allicin   Specification: Allicin 1%~5%, 10:1, 20:1   Test Method: HPLC

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Allicin is the major biologically active component of garlic. First reported by Cavallito and Bailey in 1944, allicin is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic. Research also showed that allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.

 

Medicinal Activity in Garlic is best measured by it’s Allicin content Nonetheless, allicin is not found in fresh garlic. The chemistry of garlic is extremely complex. Fresh garlic contains an enzyme called “allinase” and “alliin”, which are contained in different parts of the garlic plant. This unique structure is designed as a defence mechanism against microbial pathogens of the soil. When fungi or other soil pathogens attack the cloves, the membrane of those compartments is destroyed, and within 10 seconds, all the alliin is converted into a new compound called allicin.

The allicin produced has a very short half-life (the time needed for one-half of a given amount of the component to deteriorate) and has a typical odour of freshly crushed garlic. This is a very efficient weapon because the clove’s defence systems only comes to life (activated) in a very small location and for a short period of time, whereas the rest of the allinase and alliin remain preserved in their respective compartments and are available for subsequent microbial attacks. More importantly, as a large amount of allicin generated could also be harmful for the plant tissues and enzymes, this very limited short-lived production that is confined to the area where the microbial attack takes place, minimizes self-damage to the plant.

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Product Name: Garlic ExtractAllicin Powder

 

Latin Name: Allium sativum L.

 

Part Used: Seed

 

Appearance: Light yellow powder

 

Active Ingredient: Allicin

 

Specification: Allicin 1%~5%, 10:1, 20:1

CAS: 539-86-6

 

Test Method: HPLC

 

Place of Origin: China 

  

Storage: Store in a cool & dry area, keep away from the direct light and heat.

  
Validity: Two years if properly stored.

  
Shelf Life: Two years under well storage situation and stored away from direct sun light.



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1, Antibacterial sterilization.

Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus,

and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no

inhibitory effect.

2, 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, promoting

digestion.

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

4, Mold deworming. Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots,

flies to reduce farm hazards, extended shelf life of feed to improve the breeding environment.

5, Improve meat quality. Animal intakes, the quality of its meat, eggs increased significantly reduce the original

stench, the taste more delicious.

6, Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.

7, the best additive of pollution-free products.


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Agriculture as a pesticide, fungicide, also used for feed, food, medicine and on. Garlic is known to increase gastric secretion and gastric motility and stimulate appetite and digestion and the role of the supplementation of 0.1% allicin preparation, enhance feed palatability. Allicin can cure clinical oral animal enteritis, diarrhea, poor appetite.



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