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| 沸点 | 150-208 °C | | 比重(密度) | 1.083 g/mL at 25 °C | | 屈折率 | n20/D 1.575 | | 闪点 | 47 °C | | 溶解性 | Chloroform, Methanol (Slightly) | | 外見 | Oil | | 色 | Clear Colourless | | 臭い (Odor) | at 0.10 % in propylene glycol. garlic | | においのタイプ | garlic | | InChI | InChI=1S/C6H10S3/c1-2-3-4-5(7)6(8)9/h2,7-9H,1,3-4H2 | | InChIKey | XGYVEKBQAPYNLL-UHFFFAOYSA-N | | SMILES | C(/S)(\S)=C(/S)\CCC=C | | EPAの化学物質情報 | Garlic, ext. (8008-99-9) |
| 主な危険性 | Xn | | Rフレーズ | 10-22 | | Sフレーズ | 16-36 | | RIDADR | UN 1993 3/PG 3 | | RTECS 番号 | LX3154800 |
| | ニンニクエキス Usage And Synthesis |
| 定義 | 本品は、ニンニク Allium sativum の鱗茎のエキスである。[Allium scorodoprasum] | | 解説 | ガーリック，ニンニクのこと。鱗茎(りんけい)は香辛料として広く世界で使われている。一般になまのガーリックには強烈なにおいと辛味があるが、乾燥したものには刺激性の不快臭がはるかに少なく、フレーク状、顆粒(かりゅう)状、粉末状のものは、多くの料理の味の補強剤として使われている。どんな料理にでも少量使うだけで驚くほど味が引き立つので、中国料理はもちろんのこと、メキシコ料理、イタリア料理、フランス料理などには欠かせない。また魚や肉の生臭さを消す効果が大きく、カツオのたたき、肉料理、シチュー、馬刺(ばさし)などには、なまのガーリックをすりおろしたものがよく使われる。矯臭作用が強いので、レバー炒(いた)め、バーベキュー、ステーキ、焼き肉、ジンギスカン料理、ギョウザ、シューマイ、シチュー、スープ、カレー料理、魚のフライ、内臓料理などに幅広く用いられる。 | | 化粧品の成分用途 | 皮膚コンディショニング剤 | | 化学的特性 | 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. | | 化学的特性 | 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. | | 天然物の起源 | Garlic is a perennial bulb found throughout the world | | 使用 | 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. | | 定義 | Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Allium sativum, Liliaceae. | | 精油の成分 | 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. | | 一般的な説明 | 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). | | 抗がん研究 | 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). |
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