Garlic Extract 0.5%-20% Alliin


Product Details

Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. Allicin has been studied for its potential to treat various kinds of multiple drug resistance bacterial infections, as well as viral and fungal infections in vitro.


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.


Product Name

Latin Name


Garlic Extract Powder

Allium Sativum L.


Allicin 0.2% -5%  HPLC

Alliin 0.5%-10%  HPLC

Garlic Oil

100:1, 200:1, 500:1, 100%

Pure Allicin (Diallyl trisulfide) 0.24%-30%

Ajoene: 0.1%-1%