Allicin

Synonyms: Diallyl thiosulfinate, 2-Propene-1-sulfinothioic acid S-2-propenyl ester, Thio-2-propene-1-sulfinic acid S-allyl ester, Alliin thiosulfinate, Diallyl disulfide oxide

Allicin is a sulfur-containing organic compound derived from garlic (Allium sativum). It is not present in intact garlic but is rapidly formed when the enzyme alliinase converts alliin upon crushing or chopping. This reactive molecule is responsible for garlic’s characteristic odor and many of its biological activities. While best known for its antimicrobial properties, allicin has gained attention in pharmaceutical and nutraceutical research for its potential cardiovascular and antioxidant effects.

From a chemical perspective, allicin is a thiosulfinate with the formula C₆H₁₀OS₂. Its electrophilic sulfur-sulfur bond enables reactions with thiol groups in proteins and enzymes, which underlies its mechanism of action. Due to its instability, allicin is typically supplied as a stabilized liquid or as a solid formulation (e.g., allicin-rich garlic powder or microencapsulated forms) for industrial use.

Commercial allicin is standardized to high purity, often ≥98% for research and pharmaceutical applications. It is used in dietary supplements, functional foods, and as a research standard for studying sulfur metabolism and antimicrobial activity. Its broad-spectrum activity against bacteria, fungi, and viruses makes it a valuable compound in both healthcare and food preservation.

Function & Mechanism

• Antimicrobial activity: Allicin inhibits a wide range of bacteria, fungi, and viruses by reacting with thiol groups in essential enzymes.
• Cardiovascular support: Helps maintain healthy blood pressure and cholesterol levels through vasodilation and antioxidant effects.
• Antioxidant defense: Scavenges free radicals and enhances endogenous antioxidant enzyme activity.
• Immune modulation: Stimulates immune cell proliferation and cytokine production.
• Anti-inflammatory effects: Suppresses inflammatory pathways such as NF-κB and COX-2.

Source & Standardization

• Source: Synthesized or extracted from garlic (Allium sativum)
• Extraction: Enzymatic conversion of alliin followed by purification or chemical synthesis
• Standardization: ≥98% allicin (HPLC) for high-purity grades
• Forms: Light yellow liquid or powder (stabilized with carriers)
• Applications: Dietary supplements, functional foods, pharmaceuticals, research

Quality Specifications (QC Tests)

Bulk Supply & Documentation

• Monthly capacity: 500 kg
• Lead time: 3-5 business days (stock items)
• Documentation: COA, MSDS, TDS available upon request
• Packaging: 25 kg drums or 1 kg aluminum foil bags, custom packaging available

Frequently Asked Questions

What is the minimum order quantity (MOQ)?

Our MOQ is 1 kg for standard packaging. For larger quantities, please contact us for pricing and availability.

How long does delivery take?

For stock items, delivery is 3-5 business days from order confirmation.

Do you provide COA and samples?

Yes, we provide a COA for each batch and can send samples for evaluation. Sample dispatch is typically within 1-2 days.

Contact & Ordering Information

• Company: LyvBio Co., Ltd.
• Address: Room 5-0203, Courtyard 205, Lianhu District, Xi’an, Shaanxi, China
• Email: info@lyvbio.com
• Phone: +86-29-65816888

send us your specification for a quotation.