Garlic Extract (Allicin 0.7%)
Food
Code: 11036
Garlic extract has research results showing that it helps increase the body's immunity. Reduce blood pressure, reduce fat, increase blood circulation. Popularly used in dietary supplement products That helps nourish the body to be strong. Against disease
Through the process of reducing odor To be able to eat easily No disturbing smell
Garlic Extract
Concentration type Allicin 0.7% (allicin) minimum
Through the process of reducing odor To be able to eat easily No disturbing smell
Garlic extract has research results showing that it helps increase the body's immunity. Reduce blood pressure, reduce fat, increase blood circulation. Commonly used in nutritional supplements That helps nourish the body to be strong. resist disease
Allicin has many health benefits, including:
Antimicrobial Properties: Allicin has been found to have antimicrobial properties. This may be useful in treating infections caused by bacteria, viruses, and fungi.
Cardiovascular health: Allicin may help improve cardiovascular health by lowering blood pressure and reducing the risk of heart disease.
Cancer prevention: Allicin may help prevent cancer by inhibiting the growth of cancer cells.
- Room (25-40C)
- 24 Months from manufacturing or testing date.
- 50mg - 100mg
- 50mg
- 50mg - 100mg
- 50mg
- Add at last step. Avoid temperature above 40C.
- Heat Tolerant
- 0.00 - 0.00
- Soluble in Water, Soluble in Ethanol, Soluble in DMSO (Dimethyl Sulfoxide)
- -
| Test Name | Specification |
|---|---|
| Assay Allicin | 0.7% Min |
| Appearance | Fine powder |
| Color | Light yellow |
| Odor | Characteristics |
| Sieve analysis | NLT 95% pass 90 Mesh |
| Loss on drying | 8% Max |
| Ash | 10% Max |
| Bulk density | 0.35g/ml Min |
| Tap density | 0.65g/ml Min |
| Heavy metals | NMT 10ppm |
| Arsenic | NMT 2ppm |
| Mercury | NMT 0.5ppm |
| Lead | NMT 1ppm |
| Cadmium | NMT 0.3ppm |
| Pesticides residues (GC) | Meet USP Standard |
| Total plate count | 10000CFU/g Max |
| Yeast & Mold | 300CFU/g Max |
| E.Coli | 3MPN/1g Max |
| Salmonella Spp | not present in 25g |
| Staphylococcus aureus | not present in 0.1g |
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