[Product Name] Alliin
[Other Name] Garlic extract
[Specification]
50%~90%
[Detection Method]
HPLC
[About Alliin]
Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a
derivative of the amino acid cysteine. When fresh garlic is chopped or crushed,
the enzyme alliinase converts alliin into allicin which is primarily
responsible for the aroma of fresh garlic. Garlic has been used since antiquity
as a therapeutic remedy for oxygen toxicity, and when this was investigated,
garlic did indeed show strong antioxidant and hydroxyl radical scavenging
properties, possibly owing to the alliin contained within.
When the effect of alliin is observed on blood cells in vitro, a noted increase
in the engulfing capacity of phagocyting cells is seen.
Deutsch | Español | Français | Italiano | Português | 日本の | 한국어 | العربية | български | hrvatski | česky | |
Dansk | Nederlands | suomi | Ελληνικά | हिन्दी | norsk | Polski | Română | русский | Svenska | 中文 |