Allicin

Allicin (also known as diallyl disulfide) is extracted from garlic, a liliaceae plant, and is the main antibacterial component in garlic volatile oil. Allicin is a light yellow powder or colorless to light yellow oily liquid, with garlic odor, insoluble in water, and soluble in organic solvent. Allicin Chemicalbook is unstable and loses its antibacterial activity in case of heat or alkali, but it is not affected by dilute acid. There is no allicin in fresh garlic, only alliin. When garlic is cut or crushed, the endogenous enzyme alliinase in garlic is activated to catalyze the decomposition of allicin into allicin.

1. It can inhibit the growth and reproduction of pathogenic microorganisms, such as gonococcus, staphylococcus aureus and enterococcus.

2. Inhibition of tumor cell growth and proliferation A large number of cell experiments have proved that allicin has the function of inhibiting tumor cell growth and proliferation.

3. Reduce blood lipids and protect cardiovascular system

4. Function of reducing blood sugar.

5. Protect liver