Certification: | ISO |
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Assay Method: | HPLC |
Application Form: | Raw Powder |
Application: | Food, Health Care Products |
State: | Powder |
Extract Source: | Garlic |
Customization: |
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Garlic can kill bacteria because the allicin contained in it has a bactericidal effect. Allicin can reduce blood lipids, prevent
hyperlipidemia, and block the formation of nitrosamines, which has obvious curative effects in the prevention and treatment
of cancer. Allicin can inhibit the reproduction of Shigella and Salmonella typhi, and has obvious inhibitory and killing effects
on Staphylococcus and Pneumococcus.
Appropriate addition of allicin during the feeding process can effectively stimulate the formation of aroma-producing amino
acids in meat and increase the production of C3H5-S(0)-gene, the aroma component of animal meat or eggs, after being
ingested by animals. Or the flavor of the egg is more delicious.
Allicin can inhibit the production of nitric oxide by macrophages, thereby promoting the activation of T lymphocytes; it can also
significantly improve the transformation rate of lymphocytes and the positive rate of acidic α-naphthyl acetate in T lymphocytes,
so that the central lymphoid organs and Peripheral lymphoid organs proliferate and improve immune function.
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