Allicin 539-86-6 Alliosan
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Introduction
It is extracted from Liliaceae plant garlic. It is the main antibacterial component in garlic volatile oil. It is a light yellow powder or colorless to light yellow oily liquid with a garlic smell. It is not easily soluble in water and easily soluble in organic solvents. Allicin is unstable and loses antibacterial activity when exposed to heat or alkali, but is not affected by dilute acid. There is no allicin in fresh garlic, only alliin. When garlic is cut or crushed, the endogenous enzyme in garlic, namely alliinase, is activated to catalyze the decomposition of alliin into allicin.
Functions and applications
1. Allicin can reduce blood lipids, prevent hyperlipidemia, and can block the formation of nitrosamines, and has obvious effects in the prevention and treatment of cancer.
2. Allicin can inhibit the reproduction of dysentery bacillus and typhoid bacillus, and has obvious inhibitory and killing effects on staphylococcus and pneumococcus.
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