|Botanical Name||:||Allium sativum|
|Common Name||:||Garlic oil, Allium sativum l. bulb oil|
|CAS #||:||8000-78-0, F.E.M.A. : 2503|
|Plant Parts Used||:||Bulbs|
|Extraction Method||:||Steam distillation|
|Color & Odor||:||Pale yellow to reddish orange clear liquid with spicy, intense garlic order|
Garlic is an important condiment crop. It is an erect biennial herb normally grown as an annual—i.e. a plant that only lasts for an year.
Constituents & Specifications
Garlic oil has various chemical compounds that include volatile oil,aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, glycosides, arginine, allinase, peroxidases, myrosinase etc.
Specific Gravity : 1.04000 – 1.09000 @ 25°C
Refractive Index : 1.55900 – 1.57900 @ 20°C
Analgesic, antiseptic, anti-microbial,, antidibetic, anti-catarrhal, nutritive, antispasmodic, anti-neuralgic, anti-infectious, carminative, disinfectant, insecticide, stimulant, stomachic, uterine and cardiovascular tonic.
Benefits & Uses
- In herbal medicine, garlic has been traditionally used for such ailments as asthma, deafness, leprosy, bronchial, congestion, arteriosclerosis, fevers, worms and liver and gall bladder troubles.
- It is a very good immune enhancer and cell protector.
- It is used as spice oil worldwide for flavorings the dishes, beverages, etc.