Allicin

Allicin (CAS 539-86-6) is an organosulfur defense molecule isolated from garlic (Allium sativum). Upon crushing or chopping of the garlic cloves, alliinase is released from the intracellular matrix, resulting in enzymatic reaction. The alliinase converts the naturally occuring alliin  into allicin.

This compound has been studied for its potential to treat multiple drug-resistant bacterial infections, including antibiotic-resistant strains like MRSA. (1) Clinical trials observed that a quantity of allicin is effective in preventing the common cold. Furthermore, it also possesses health-promoting properties, including cholesterol- and blood pressure-lowering effects.

Our high-purity Allicin reference standard is isolated from garlic for nutraceutical applications, ensuring precise quality control and analytical reliability. This standard is ideal for chromatography-based analyses, such as HPLC and UPLC, and in vitro research.

Notes on Stability of Allicin

Allicin is highly unstable and undergoes rapid oxidative degradation upon exposure to air.  The reference standard should be resealed immediately after use, minimizing oxygen exposure, in order to preserve its integrity.

Our Allicin reference standard is formulated in a methanolic solution to maintain solubility and analytical precision. To ensure long-term stability, the standard is stabilized with an antioxidant. When stored under recommended conditions, this formulation supports extended shelf life while maintaining its purity and efficacy for nutraceutical and analytical applications.

https://www.amhsr.org/articles/antimicrobial-synergic-effect-of-allicin-andsilver-nanoparticles-on-skin-infection-caused-bymethicillinresistant-staphylococcus-au.html