Garlic Extract (Allicin 1%, Allicin Potential 10000 ppm)

Product Overview

Product Overview

Garlic (Allium sativum) has been used for centuries in culinary and traditional medicine applications, with modern research focused on cardiovascular and immune support. Commercial garlic extracts are typically produced by aqueous-ethanol extraction of fresh or aged garlic cloves, and standardized to allicin content or allicin potential (the amount of allicin that can be generated from alliin and the enzyme alliinase). Aged garlic extracts (AGEs) are a specific category produced through extended aging, which converts unstable allicin into more stable sulfur compounds. Our Garlic Extract is standardized to both allicin content and allicin potential, ensuring consistent bioactivity across batches.

Specifications

• Botanical Source: Allium sativum L. (bulb)
• Allicin: >=1% (HPLC, post-enzymatic conversion)
• Allicin Potential: >=10,000 ppm
• S-Allyl Cysteine: 0.3-0.5% (for aged garlic extract grades)
• Appearance: Off-white to light tan powder
• Solvent Residue: Meets USP/EP requirements
• Heavy Metals: <10 ppm
• Microbiology: Complies with USP/EP limits
• Certifications: FSSC 22000, BRC, KOSHER, HALAL, Non-GMO

Applications

• Cardiovascular health supplements (cholesterol, blood pressure)
• Immune support formulations
• Blood pressure and cholesterol management products
• Functional food ingredients (seasoning, health bars)
• Combined with hawthorn, olive leaf, or CoQ10 in cardiovascular stacks

Why Choose Our Garlic Extract

• Dual-standardization: both allicin content and allicin potential
• Aged garlic extract grades available with S-allyl cysteine marker
• Low-temperature processing preserves alliinase enzyme activity
• Complete documentation: COA, MSDS, allergen statement per batch
• Deodorized grades available for sensory-sensitive applications
• Reliable year-round supply from established cultivation

SEO Keywords

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