- Garlic Powder
- Garlic Odorless Granule
- Garlic Slices
- Garlic Cloves
- Garlic Oil
- Garlic Spread
- Garlic Powder Alliin A2000, A4000,A6000, A8000, A10000, A20000
- Garlic Granule Alliin A2000, A4000,A6000, A8000, A10000, A20000
- Garlic Extract 100:1 & 200:1 ratio
Garlic (Allium sativum) is widely used in cooking as food and spice worldwide. This alliaceous plant including other representatives of Allium family (onion, shallot) has a strong characteristic pungent smell and taste. It’s also one of the most ancient medicinal plants in herbalism and starting from central Asia over 6000 years ago, it is believed to have many benefits. Many laboratory studies have confirmed that garlic stimulates the immune system and does not harm friendly bacterial flora as well as its antioxidant properties etc (Imai J, 1994). The information of its healthy properties can be easily found in scientific articles.
The pungent smell garlic and its purported health-promoting effects have been attributed to its organosulfur compounds (Malgorzata I, 2009). The most important one in the intact garlic bulbs, which is the precursor of all others, is alliin (S-allylcysteine sulfoxide). The process of crushing or cutting of garlic cloves induces the release of the enzyme alliinase, which quickly in seconds catalyzes alliin into allicin. It is the reason of pungent flavor of garlic.