Allicin

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Product Name: Allicin

Other Names: Diallyl Thiosulfinate, Garlicin

CAS No.: 539-86-6

Molecular Formula: C₆H₁₀OS₂

Specification: Purity ≥ 95%, available as a pale yellow oily liquid or stabilized powder, standardized for allicin content

Appearance and Color: Pale yellow oily liquid or white to off-white powder (stabilized)

Ingredient Information: Allicin is a sulfur-containing compound formed in garlic (Allium sativum) when alliin reacts with alliinase upon crushing, extracted via steam distillation or solvent methods. It contains carbon, hydrogen, oxygen, and sulfur, with a diallyl thiosulfinate structure. It’s sparingly water-soluble, unstable in heat, and often stabilized as a powder.

Uses: Widely used in dietary supplements for its antimicrobial and antioxidant properties, supporting immune health and cardiovascular function, with studies showing activity against bacteria like E. coli at 50-100 µg/mL. It is also employed in food as a natural preservative and flavor enhancer in sauces and seasonings. Used in agriculture as an insecticide and fungicide, it inhibits and kills pathogens such as Shigella, Salmonella, Staphylococcus, and Pneumococcus. It can be applied to prevent and control powdery mildew in cucumbers and goji berries. It also has significant inhibitory and lethal effects on cotton bollworms, aphids, and spider mites.