Odorless garlic powder extract allicin 1%,2%,3%,5%

Allicin 1%,2%,3%

Product name Odorless garlic powder extract allicin
Synonyms Odorless Garlic, Diallyl thiosulfinate, diallylthiosulfinate, allimax
Latin name Allium sativum
Part used Garlic bulb
Active ingredients Allicin
CAS number 539-86-6; 556-27-4;17795-27-6
Molecular formula C6H10OS2
Molecular weight 162.27
specifications Allicin 0.2%-10%(HPLC),Alliin1%-99%(HPLC)
Allicin 1%, 2%, 3%, 5% HPLC
Alliin 2%, 3%, 5% HPLC
Extract Ratio: 4:1, 10:1, 20:1
Appearance/color Light yellow powder
benefits Anti-cancer, treat common cold
dosage 5mg to 30mg
applications Dietary supplements, anti-cancer medicines

What is Allicin?

Allicin is an ingredient derived from fresh garlic when the garlic is chopped or crushed. Garlic itself doesn’t have allicin in it. In other words, allicin is not part of garlic, and could not be found in any part of a garlic bulb or somewhere else. According to Wikipedia, when fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide.It exhibits antibacterial, antifungal, antiviral, and antiprotozoal activity. However, allicin has never been developed into a drug or commercial product because it is not stable and has an offensive odor.
Allicin Chemistry:

Allicin structure

Allicin structure

The CAS number of allicin is 539-86-6 with molecular formula C6H10OS2. Chemically, allicin is known as 2-propene-1-sulfinothioc acid S-2-propenyl ester, thio-2-propene-1-sulfinic acid S-allyl ester. Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, stored in a separate compartment in garlic, combines with a compound called alliin in raw garlic and produces allicin. Bulk allicin supplements thus have many other names, such as Odorless Garlic, Diallyl thiosulfinate, or diallylthiosulfinate.
Allicin Stability:

Allicin is not stable. It doesn’t in the ordinary galirc. alliin in the garlic, converts into allicin when garlic is finely chopped or crushed. Allicin possesses low stability and high reactivity associated with weak S-S bond (bond energy 46Kcal mol -1 or less) and thus has facile pathways available for decomposition. The rate of conversion of alliin to allicin and effect of temperature, solvent and PH on the rate of this enzymic conversion has been studied and reported. According to two studies of garlic preparations, allicin decreased to non-detectable amounts within one to six days. Because allicin is so unstable, once it is generated it readily changes into other sulphur compounds, known as thiosulphinates.
Allicin starts to degrade immediately after it is produced, then how stabilized allicin is made? First select the good raw garlic bulbs. Next, the garlic is crushed in a special reaction chamber where extra alliin is added to form high amount of allicin. The system is carefully controlled and kept under constant pressure as the allicin is filtered. The resultant allicin liquid is analyzed by HPLC and frozen for transport to a low-temperature dryer. After drying, the powder is tested microbiologically and by HPLC again. No chemical solvents are ever used. The potency of the final powder is directly related to its enzymatic concentration and activity.

Mechanism of action of allicin

How does allicin work? The modes of action vary upon different purposes. Allicin possesses antioxidant activity and is shown to cause a variety of actions potentially useful for human health. Below are two verified activities of antibacterial and antifungal mechanism.
Antibacterial Activity of Allicin
Various researchers have shown that allicin exhibits a wide spectrum of antibacterial activity against gram-negative and gram-positive bacteria including species of Escherichia, Salmonella, Staphylococcus, Streptococcus, Klebsiella, Proteus, Bacillus and Clostridium. Even acid-fast bacteria such as Mycobacterium tuberculosis are sensitive to garlic. Research shows that garlic extracts are effective against Helicobacter pylori, the cause of gastric ulcers. Garlic extracts can also prevent the formation of Staphylococcus enterotoxins A, B and C1 and also thermonuclease.
Antifungal Activity of Allicin
Allicins have a strong antifungal effect and inhibit the formation of mycotoxins like the aflatoxin of Aspergillus parasiticus. Another study showed the fungistatic and fungicidal activity of a highly concentrated garlic extract against Cryptococcus neoformans. Pure allicin was found to have a high anti-candidal activity and was effective against various species of Candida, Cryptococcous, Trichophyton, Epidermphyton and Microsporum. Allicin inhibited both germination of spores and growth of hyphae.

Benefits of taking allicin supplements

Garlic promotes heart and cardiovascular health and helps maintain cholesterol levels that are already within the normal range. This product contains the natural Garlic component, allicin. Garlic has also been used for its antioxidant properties.

Allicin exhibits hypolipidemic, antiplatelet, and procirculatory effects. It demonstrates antibacterial, anticancer and chemopreventive activities.

From immune enhancement to cancer prevention, there is a wide range of health benefit in allicin. Many clinical studies have showed that garlic/allicin has the ability to lower total cholesterol, LDL, or “bad cholesterol” and triglycerides, and increase HDL cholesterol. This in turn may aid in the prevention of heart-related conditions such as heart attack, atherosclerosis, and stroke. In addition, garlic/allicin may support the overall health of the circulatory system, which may help in lowering the risk of heart attack and strokes. Specifically, garlic/allicin activities are believed to have the following positive effects:
• Prevention of cardiovascular attacks
Garlic has been suggested to improve heart health by lowering blood pressure, but scientific studies have provided conflicting results. One study showed that the protective role of allicin against atherosclerosis, is not only the direct result of its antioxidant activity but also of other mechanisms, such as lipoprotein modification, inhibition of LDL uptake and degradation by macrophages.

•Restore suppressed antibody responses
•Broad spectrum of antimicrobial activities.
•The antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes. The phytochemical inhibits bacteria and viruses, but also yeasts such as candida. By its antimicrobial activity, allicin may be an effective therapeutic candidate to promote ulcer healing. In vitro-studies have demonstrated the antimicrobial activity against various pathogens, such as Helicobacter pylori, Staphylococcus aureaus, Escherichia coli and Lancefield group B streptococci.

•Preventing the common cold
•Prevention and treatment of cancer.
•In vitro studies show that allicin inhibits the invasion and metastasis of human colon carcinoma cells. The phytochemical also exhibits anti-genotoxic action. But the anticancer effect of allicin in humans remains uncertain, because of its low stability and poor bioavailability.
Dosage of taking allicin supplements
There is no unified dose for allicin supplements. There is usually 1mcg in each 1 mg of garlic powder supplements. Some states that it is good to take 6000 mcg of allicin four times daily. Some even recommend 24mg per day. No recommended serving for allicin for the time being. Of course, we need to know, different health condition need different potency of allicin.

Where to buy high quality allicin raw ingredient?
Herb Nutritionals has a full line series of garlic ingredients with various specifications. Allicin is popular among our buyers in the United States, Europe and the rest of the world for the usage in dietary supplements. If you need more information regarding pricing, certificate of analysis,MSDS, we are glad to offer upon your request.