Garlic Extract Allicin 1% 3% 5% 9%

Allicin is the main active ingredient in garlic (Allium sativum), which is produced by the enzyme Alliinase when garlic is damaged. It has attracted wide attention in the fields of food, medicine and health products for its antibacterial, antioxidant, anti-inflammatory and immune-regulating effects.
CAS:539-86-6
Chemical formula:C6H10OS2
Molecular weight:162.27
Origin:China
EINECS No.:208-727-7
Allicin (also known as diallyl disulfide) is extracted from garlic, a plant of the lily family. It is the main antibacterial component in garlic volatile oil. It is a light yellow powder or a colorless to light yellow oily liquid with a garlic odor. It is not easily soluble in water but easily soluble in organic solvents. Allicin is chemically unstable and loses its antibacterial activity when exposed to heat or alkali, but is not affected by dilute acid. Fresh garlic does not contain allicin, but only alliin. When garlic is cut or crushed, the endogenous enzyme in garlic, alliinase, is activated, catalyzing the decomposition of alliin into allicin.
Antibacterial and antiviral
Gallicin has a broad-spectrum antibacterial effect, which can inhibit the growth of a variety of bacteria, fungi and viruses, and is also effective against drug-resistant strains.

Antioxidant and anti-inflammatory
It can scavenge free radicals, reduce oxidative stress, and exert anti-inflammatory effects by regulating inflammatory factors.

Improve cardiovascular health
Gallicin helps lower blood pressure, reduce blood lipids, and inhibit platelet aggregation, thereby reducing the risk of cardiovascular disease.

Enhance immune function
By regulating immune cell activity and inflammatory response, allicin can enhance the body's immunity.
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