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Garlic oil

Garlic oil
Garlic oil structure
Chemical Name:
Garlic oil
Molecular Formula:
Formula Weight:
MOL File:

Garlic oil Properties

Boiling point:
150-208 °C
1.083 g/mL at 25 °C
refractive index 
n20/D 1.575
Flash point:
47 °C
  • Risk and Safety Statements
Hazard Codes  Xn
Risk Statements  10-22
Safety Statements  16-36
RIDADR  UN 1993 3/PG 3
RTECS  LX3154800

Garlic oil Chemical Properties,Uses,Production

Chemical Properties

Garlic oil is obtained by steam distillation of crushed bulbs of the common garlic, Allium sativum L.; it is produced mainly in China, Mexico, India, Egypt, and, on a smaller scale, also in Europe (France,Hungary) and is a clear, reddish-orange liquid, with a strong, pungent, characteristic garlic odor.

Chemical Properties

Garlic is an herbaceous, perennial plant of Mediterranean origin Its stalk can reach lengths of 1 m (39 in.) The plant exhibits fat, keeled leaves and is terminated by an umbellated fower cluster The bulb-like root contains several bulbils (cloves) enclosed in a common membrane The bulbs are the part used Garlic has a pungent, acrid, aromatic, garlic-like odor In addition to the natural form, garlic is marketed as minced dehydrated garlic; garlic powder, which is ground dehydrated cloves; garlic salt, which is garlic powder mixed with table salt, and, if necessary, some edible starch to prevent caking; and oil of garlic, which is steam- distilled from crushed garlic bulbs.


garlic oil is considered a healing oil with bacteriostatic and bactericidal action. It is incorporated into skin care formulations for skin healing and to aid in clearing problems such as eczema and acne.

Essential oil composition

Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements Garlic is known to contain the highest sulfur content of any member of the allium genus The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide) Major chemical constituents of whole garlic include alliin (allylsulfnyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin.

Taste threshold values

Taste characteristics at 0.15 ppm: sweet, garlic, cooked brown and sauteed garlic.

General Description

Garlic (Allium sativum) is an herbal drug with references to medicinal properties that date back thousands of years. Of all the herbal remedies available to consumers, garlic is probably the most extensively researched.
Garlic contains a key component, alliin or S-methyl-lcysteine sulfoxide. Additionally, methiin (methylcysteine sulfoxide), cycloalliin, several γ-L-glutamyl-S-alkyl-Lcysteines, and alkyl alkanethiosulfinates are present. The tissues also contain enzymes (alliinase, peroxidase, myrosinase), as well as additional sulfur-containing compounds, ajoene, and other minor components.
Garlic itself has the highest sulfur content of all of the Allium species. When the garlic clove is crushed, the enzyme alliinase is released, and alliin is converted to allicin. Allicin gives garlic its characteristic odor and is believed to be the pharmacologically active ingredient from the herb. Alliinase will not survive the acidic environment of the stomach, so enteric-coated tablets are used. Garlic is most often studied for its lipid-lowering and antithrombotic effects. A cholesterol-lowering effect is well documented in both animals and humans. Garlic lowers serum cholesterol, triglycerides, and low-density lipoprotein (LDL) while increasing high-density lipoprotein (HDL).

Anticancer Research

For many centuries, garlic has been used to treat a range of illnesses (Gupta et al.2004). Garlic oil contains a sulphur-holding substance known as ajoene oil or allicin.This oil has been found to control cancer cell production. The anticancer activityof garlic is thus due to its high levels of organic sulphides and polysulphides. Themechanism behind the antitumour activity triggered by stimulating the lymphocytesand macrophages is that they kill cancerous cells and interfere with tumour cells’metabolism. The administration method involves taking 5–6 cloves of crushed garlic,around 5 g/day (Kapoor 2000). The crushed cloves should sit for at least 15 minto release the allinase enzyme before consumption (Shareef et al. 2016).

Garlic oil Preparation Products And Raw materials

Raw materials

Preparation Products

Garlic oil Suppliers

Global( 142)Suppliers
Supplier Tel Fax Email Country ProdList Advantage
Shenzhen Sendi Biotechnology Co.Ltd.
0755-23311925 18102838259
0755-23311925 CHINA 3194 55
Henan DaKen Chemical CO.,LTD.
+86-371-55531817 CHINA 21701 58
Henan Tianfu Chemical Co.,Ltd.
0371-55170693 CHINA 20672 55
career henan chemical co
+86-371-86658258 CHINA 29979 58
Chemwill Asia Co.,Ltd.
86-21-51861608;;; CHINA 23978 58
Haihang Industry Co.,Ltd
+86 531 8582 1093 CHINA 8922 58
Hubei xin bonus chemical co. LTD
027-59338440 CHINA 23049 58
Shandong chuangyingchemical Co., Ltd.
13156170209 CHINA 4419 58
Chongqing Chemdad Co., Ltd +86-13650506873 CHINA 30864 58
Shandong Zouping Xinlong Technology Co., Ltd. 0543-4260076 17705431882
0543-4260076 China 22 58

View Lastest Price from Garlic oil manufacturers

Image Release date Product Price Min. Order Purity Supply Ability Manufacturer
2018-08-20 Garlic oil
US $1.00 / KG 1KG 40%-99% 1000kg career henan chemical co

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