Allium sativum L.
Garlic oil is commonly produced in China with an annual crop around April – May. Oil production is secondary to the fresh garlic herb and the processing of garlic granules industry.
Garlic oil is an extract of Allium sativum L. bulb, a small perennial plant.
The oil itself is primarily used in both the food industry, as a flavouring and in the pharmaceutical industry. Garlic’s medicinal effects are primarily due to allicin content.
Garlic can be used in the treatment of elevated blood lipid levels insufficiently influenced by diet, in the improvement of the circulation in peripheral arterial vascular disease and to prevent the age-dependent vascular changes in our bodies. Garlic extracts also have antibacterial and antimycotinc properties, inhibit platelet aggregation, prolong bleeding and clotting time and enhance fibrinolytic activity.
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- Botanical name: Allium sativum L.
- Origin: China
- Crop Season: April – May
- Plant/part used: Bulb
- Method of extraction: Steam distillation
- TSCA CAS: 8000-78-0
- Appearance: Pale yellow to reddish orange clear liquid
- Organoleptic Properties: Intense garlic
- Refractive index: 1.559 – 1.579
- Optical rotation: Too dark for results
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