Garlic Extract (100:1) (Odorless) allicin scordinin alliin

Basic Information of Garlic Extract (100:1) (odorless)

What Is Garlic 100:1 Extract ?

Garlic (Allium sativum), has been used nutritionally throughout history to support the cardiovascular system. Our garlic extract have a highly concentrated, 100:1 xtract of aged odorless garlic, providing scordinin, allicin compound as well as alliin.

Uses For Garlic 100:1 extract

Cardiovascular Support: Positive effects of garlic on the cardiovascular system include healthy blood flow and platelet function, healthy lipid and triglyceride metabolism, reduced oxidative stress, and healthy arterial function.

Immune System Support: Garlic has also demonstrated support for maintaining a healthy gut ecology and promoting healthy immune system function.

Allicin: [539-86-6]SYNONYMS:2-Propene-1-sulfinothioic acid S-2-propenyl ester Diallyl thiosulfinate



CAS NUMBER:539-86-6

APPEARANCE:Clear to slightly yellow liquid.

Alliin [556-27-4]

Synonyms: 3-(2-Propenylsulfinyl)alanine; Alliin;

Formula: C6H11NO3S

MW: 177.2178

CAS no.: 556-27-4


Garlic has long been consumed by human worldwide. Only modern studies have revealed its many health benefits including the maintenance of cardiovascular and heart health and the reduction of cholesterol levels.?However, you may not know that garlic’s benefits are most lost in our normal way of preparation.

Only the specially made garlic extract can give all the health benefits.

Garlic Health Benefits

Many clinical trials have been conducted by researchers in USA and Europe to evaluate the medicinal use of garlic such as in cholesterol control. In a meta analysis of garlic clinical trials, for treating hypercholesterolemia, 13 randomized, placebo-controlled, and double-blind trials were identified. The analysis revealed that all but three trials showed that garlic is significantly superior to placebo in the reduction of total cholesterol levels. When all trials are pooled together, a significant reduction in total cholesterol levels is found in patients taking garlic. The level of reduction in total cholesterol is on average at 15.7 mg/dL (200 mg/dL is the point considered to be high cholesterol). The same analysis does not find garlic makes any significant reduction in low-density lipoprotein (LDL, bad) cholesterol levels and any significant increase in high-density lipoprotein (HDL, good) cholesterol levels.

The total cholesterol reduction by garlic is modest compared to the cholesterol drugs like lipitor. However, the mild action, the safety, and the very low cost of garlic extracts as a dietary supplement make it ideal for people to consume daily to maintain healthy levels of cholesterol.

Active Ingredients

Research on garlic showed the garlic ingredients responsible for its health benefits are allicin. However, allicin is found only in very small amounts in fresh garlic cloves. When garlic is crushed in food preparation and exposed to water, much more allicin is produced by an enzyme in garlic that converts alliin to allicin and gives the odor. Allicin is unfortunately very short lived and quickly degraded.

Therefore, normal garlic preparation does not retain the allicin activity. Various forms of garlic, which contain no allicin (e.g., cooked, steamed, microwaved and aged garlic extract), have demonstrated an array of benefits in studies. Therefore, it is logical that compounds other than allicin are responsible for such benefits. To date, well over 100 compounds have been identified in garlic preparations.

Presently, S-allyl cysteine appears to be a very promising compound with good absorption.

The pharmacokinetic studies of S-allyl cysteine demonstrated rapid absorption and almost 100% bioavailability after oral administration. In addition, since both the safety and effectiveness of S-allyl cysteine have been reported, this compound appears to play an important role in garlic’s medicinal effects.

Garlic fresh bulb can be made to dry powder and tablets without converting alliin to allicin by special processes. The tablets can be further enteric coated so that alliin will only be converted to allicin in the intestines but not in the mouth, which ensures that allicin is produced where it is absorbed and functional and that no odor will occur in the mouth. Such garlic extracts are what researchers have used in the garlic clinical trials. The standard garlic extracts are about 3 times concentrated from fresh cloves and the potential to generate allicin vary but most commonly is at 1%.

Specification:Garlic Extract  Allicin  0.2% , 0.4% , 0.8% , 1% , 1.5% , 2%   Powder &Granular  HPLC 

Garlic Extract  Alliin  1% , 2% , 3% , 4% , 5% HPLC;

Pure Garlic Oil Odorless Garlic Oil 1% , 2% ,  100:1

Odorless Garlic  Extract Liquid 100:1

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