Brief Introduction

Synonyms---

Alliin

Chemical Name:(2R)-2-amino-3-[(S)-prop-2-enylsulfinyl]propanoic acid; 3-(2-Propenylsulfinyl)alanine;(S)-3-(2-Propenylsulfinyl)-L-alanine;3-((S)-Allylsulfinyl)-L-alanine;S-Allyl-L-cysteine sulfoxide
CAS No.:556-27-4

Molecular Formula: C₆H₁₁NO₃S

Mol. Wt.:177.22 g/mol

Molecular Structure:

Allicin

Chemical Name:2-propene-1-sulfinothioic acid S-2-propenyl ester
CAS No.:539-86-6

Molecular Formula: C₆H₁₀OS₂

Mol. Wt.:162.28 g/mol

Molecular Structure:

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive, and Rakkyo. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) annually, accounting for over 77% of world output.

Garlic has been used throughout history for both culinary and medicinal purposes in many cultures for thousands of years, dating at least as far back as the time that the Giza pyramids were built. 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.

Alliin and Allicin are two important organosulfur compounds from Garlic (Allium sativum).

Alliin(al'-ee-in) is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical scavenging properties, possibly owing to the alliin contained within. When the effect of alliin is observed on blood cells in vitro, a noted increase in the engulfing capacity of phagocyting cells is seen.

Allicinis an organosulfur compound obtained from garlic. This colorless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defense mechanism against attacks by pests. Several animal studies published between 1995 and 2005 indicate that allicin may: reduce atherosclerosis and fat deposition, normalize the lipoprotein balance, decrease blood pressure, have anti-thrombotic and anti-inflammatory activities, and function as an antioxidant to some extent. Other studies have shown a strong oxidative effect in the gut that can damage intestinal cells.

Allicin features the thiosulfinate functional group, R-S(O)-S-R. The compound is not present in garlic unless tissue damage occurs, and is formed by the action of the enzyme alliinase on alliin. Allicin is chiral but occurs naturally only as a racemate. Alliinase is irreversibly deactivated below a pH of 3; as such, allicin is generally not produced in the body from the consumption of fresh or powdered garlic. Furthermore, allicin can be unstable, breaking down within 16 h at 23 °C.

The Garlic Extract used in dietary supplements is derived from the bulb of the plant garlic (Allium sativum L.).

Benefits

• Anti-bacterial – wide spectrum of sensitive bacteria both gram positive and negative

• Anti-viral (including common cold virus)

• Anti-fungal (more effective than many drugs)

• Anti-cancer (IOWA women’s study)

•Anti-cholesterol (substantial data)

•Anti-blood pressure (substantial data)
• Reduce blood sugar levels

• Help to reduce fat build up and lead to loss of weight

Mechanism

Not available.

Safety

Garlic is safe, no side effects have been reported to date, but relying on this type of treatment alone, and avoiding conventional medical care, may have serious health consequences.

Dosage

•  The typical dose is 300-900mg per day (usually in 2-3 doses throughout the day).
•  Consult physicians for different condition specifics.

GNI’s Garlic Extract Features and Benefits:

Garlic Extract is one of GNI's most competitive products, with many advantages as list in the following, produced as our patent-pending process and know-how technology from garlic bulb.

Although Garlic has so many benefits to human body, but it has an 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 it ,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 provide Powder, Granular, Fluffy White, and oil form of this product. The assay of Allicin is from 2000ppm to 20000ppm! And the assay of Alliin is from 24000 to 500000ppm; all the products of Garlic Extract are Odorless!

•  Produced with pure water only

•  High purity: over 5% Alliin

•  NO solvent - residual free

•  Pesticide-free

•  Grey-white in appearance

•  High solubility in water

•  High anti-bacteria, and longer shelf life

Product Specifications:

0.2%, 0.8%, 1%, 1.5%, 2%, 5% Allicin HPLC;

0.25%, 0.8%, 1%, 1.5%, 2.0%, 5.0% Alliin HPLC;

10:1, 20:1, 100:1 (Soluble/Partially Soluble)