Pure Natural Plant Extract Allicin and Alliin Garlic Extract Odourless

Description:
 

Latin Name:	Allium Sativum L.
Plant Source:	bulb
Appearance:	Yellow white or white Powder
Purity:	5:1;10:1,20:1,100:1; Allicin, Alliin1%-5%,SAC+glutation,polyphenol

Allicin is an organic compound obtained from garlic. It is also obtainable from onions, and other species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito in 1944. This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defence mechanism against attacks by pests. 

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 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. 

Specification:
 

Item	Specification	Results	Methods
Marker Compound	1%-1.5%	Conform	HPLC
Appearance & Color	Yellow white powder	Conform	GB5492-85
Odor & Taste	Characteristic	Conform	GB5492-85
Plant Part Used	Bulb	Conform
Extract Solvent	Water&Ethanol	Conform
Bulk Density	0.4-0.6g/ml	0.45-0.55g/ml
Mesh Size	80	100%	GB5507-85
Loss on Drying	≤5.0%	4.15%	GB5009.3
Ash Content	≤5.0%	3.23%	GB5009.4
Solvent Residue	<0.2%	Conform	GC
Heavy Metals
Total Heavy Metals	≤10ppm	<3.0ppm	AAS
Arsenic (As)	≤1.0ppm	<0.1ppm	AAS(GB/T5009.11)
Lead (Pb)	≤1.0ppm	<0.5ppm	AAS(GB5009.12)
Cadmium	<1.0ppm	Not Detected	AAS(GB/T5009.15)
Mercury	≤0.1ppm	Not Detected	AAS(GB/T5009.17)
Microbiology
Total Plate Count	≤5000cfu/g	Conform	GB4789.2
Total Yeast & Mold	≤300cfu/g	Conform	GB4789.15
E. Coli	≤40MPN/100g	Not Detected	GB/T4789.3-2003
Salmonella	Negative in 25g	Not Detected	GB4789.4
Staphylococcus	Negative in 10g	Not Detected	GB4789.1
Packing and Storage	25kg/drum Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shady and cool dry place
Shelf Life	3 Year When Stored properly
Expiration Date	3 Years

Founctions:

1. Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn't use garlic. ) 
2. Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors. 
3. Garlic may help to remove heavy metals such as lead and mercury from the body. 
4. Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. 
5. Garlic has anti-fungal and anti-viral properties. 
6. Garlic dramatically reduces yeast infections due to Candida species. 
7. Garlic has anti-oxidant properties and is a source of selenium. 
8. Eating garlic gives the consumer an enhanced sense of well being - it makes you feel good just eating it.

Services:

1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery:Sample order in stock and 3-7 days for bulk production.
8. We have strong cooperation with DHL, TNT, UPS, FEDEX, EMS. Or you also can choose your own shipping forwarder.
9. After-Sale Service:
(1) International Authorized Third-Party Test For The Products You Demand.
(2) 60 Days Warranty of quality of goods.

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