Garlic extract is allicin. Ingredients: diallyl sulfide (CH2=CHCH2) 2S3 is an extremely unstable organic sulfide, which is easy to degrade. It is almost completely decomposed after 20 hours at room temperature (20℃), and it decomposes faster when heated. Allicin is very unstable, so it is very difficult to extract and preserve allicin. At present, the methods for extracting allicin mainly use steam distillation, solvent extraction and supercritical CO2 (CSF-CO2) extraction. The extraction rate and purity of allicin in the first two methods are very low. Among them, supercritical extraction is used. Allicin has the best stability, highest yield and best quality. The extraction rate can reach more than 92%, and the purity of allicin can reach 84%. 

effect

·Prevent atherosclerosis and protect the heart from invasion

·It has the functions of clearing plague, detoxification, promoting blood circulation and removing blood stasis

·Antiviral effect

·Reducing blood lipids, blood pressure, blood sugar and anti-platelet aggregation

·Improve the activity of fibrinolytic enzyme, inhibit and kill tumor cells, prevent and treat tumors

·It can reduce coronary atherosclerotic plaque and can resist thrombosis.

·Health care and growth-promoting effects: Allicin can effectively stimulate the formation of aromatic amino acids in animals, increase the fragrance component C3H5S(O) genes in meat and eggs, and make meat and eggs more delicious.

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