Latin Name: Allium sativum L.
Appearance: Light-yellow fine powder
Active Ingredients: Allicin
Specification: 1%,2%,3%,5% Allicin
Test Method: HPLC
Part of Plant Used: Garlic Bullet
Garlic (Allium sativum), is a plant with long, flat grasslike leaves and a papery hood around the flowers. The stalk rises directly from the flower bulb, which is the part of the plant used as food and medicine. The bulb is made up of many smaller bulbs covered with a papery skin known as cloves. The most active components of fresh garlic are an amino acid called alliin and an enzyme called allinase. When a clove of garlic is chewed, chopped, bruised, or cut, these compounds mix to form allicin, which is responsible for garlic's strong smell. Allicin, in turn, breaks down into other sulfur compounds within a few hours.
1.Help in the prevention of cancer.
2.Improve immune function.
3.Iower and help keep blood sugar stable.
4.Helps prevent against heart disease and strokes.
5.Relieves gas and other stomach complaints.
6.Preventive against diseases and infection.
7.Helps increase the body's ability to handle the digestion of meat and fats.
8.Helpful in getting rid of athlete's foot.
9.Relieves gas and other stomach complaints.
10.Ttreat respiratory complaints such as asthma and chronic bronchitis.
11.Improving the quality of meat, milk and egg. Thus to improve food’s flavor.
12.Detoxicating, keeping health, and removing blood stasis.
13.Used externally for cuts, wounds, and skin eruptions.
1.Applied in pharmaveutical field, it is mainly used in treating bacterial infection, gastroenteritis and cardiovascular diseases.
2.Applied in feed additive field, it is mainly used in feed additive for protecting the poultry, livestock and fishes against the disease.
3.Applied in health product field, it is often made into capsule to lower blood pressure and blood-fat.
4.Applied in food field, it is mainly as a functional food additives used in cookie, bread, meat products and so on.