Garlic Oil

Garlic is an important condiment crop. It is an erect biennial herb normally grown as an annual, meaning the plant completes its life cycle within one year. Garlic has been cultivated worldwide for both culinary and medicinal purposes and remains one of the most extensively researched medicinal plants.

Technical Details

• Botanical Name: Allium sativum

• Common Name: Garlic Oil, Allium sativum L. Bulb Oil

• CAS No.: 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 a spicy, intense garlic odor

Constituents & Specifications

Garlic oil contains a wide range of bioactive compounds, including:
volatile oil, aliin, allicin, ajoene, allyl propyl, diallyl, trisulfide, S-allylcysteine, vinyldithiines, S-allylmercaptocysteine, glycosides, arginine, allinase, peroxidases, and myrosinase.

Physical Specifications:

• Specific Gravity: 1.04000 – 1.09000 @ 25°C

• Refractive Index: 1.55900 – 1.57900 @ 20°C

Properties

Analgesic, antiseptic, antimicrobial, antidiabetic, anti-catarrhal, nutritive, antispasmodic, anti-neuralgic, anti-infectious, carminative, disinfectant, insecticidal, stimulant, stomachic, uterine, and cardiovascular tonic.

Benefits & Uses

• Traditionally used in herbal medicine for asthma, deafness, leprosy, bronchial congestion, arteriosclerosis, fevers, worms, and liver and gall bladder disorders

• Acts as a strong immune enhancer and cell protector

• Widely used as a spice oil for flavoring dishes, beverages, and food products