Allicin is a sulfur-containing phytochemical found in garlic that is associated with many of its health benefits. Unlike other active compounds in garlic, allicin is only released when raw garlic cloves are crushed, chewed, or otherwise damaged. This makes extracting and isolating allicin challenging compared to other plant compounds. However, several methods have been developed to optimize allicin extraction from garlic for medicinal and supplement use. This article provides an overview of allicin and its health benefits, as well as traditional and modern extraction techniques.
What is Allicin?
Allicin (C6H10OS2) is categorized as an organosulfur compound and is responsible for the distinctive pungent smell and taste of fresh garlic. When garlic cloves are smashed, the enzyme alliinase converts alliin, an odorless amino acid, into allicin.
Due to its unstable nature, allicin rapidly degrades into other healthful compounds. Nonetheless, research indicates allicin itself has antimicrobial, antioxidant, anti-inflammatory, and immune-boosting properties. Studies suggest it may also help lower blood pressure and cholesterol levels.
However, most studies have used lab-created allicin rather than allicin isolated from garlic. More research is still needed to understand the direct health impacts of allicin derived from garlic extracts.
Overview of Extraction Methods
Crushing or chopping raw garlic cloves allows alliin and alliinase to combine and form allicin naturally. However, this freshly formed allicin deteriorates within hours at room temperature. To preserve and isolate allicin for further study and medicinal use, more sophisticated extraction methods are required.
Common techniques to extract allicin from garlic include different types of solvent extraction, steam distillation, and supercritical fluid extraction. Less pure allicin can also be found in aged garlic extracts and certain garlic oil preparations.
No method currently exists to extract 100% pure, stabilized allicin in significant quantities directly from garlic. However, techniques are being refined to maximize allicin extraction efficiency and purity.
Solvent Extraction Method
One of the most common ways to extract allicin from garlic involves solvents. Either ethanol or water is typically used to create allicin-containing garlic extracts. The general process is as follows:
1. Dry and powder raw garlic cloves. Freeze-drying helps maximize allicin yields.
2. Mix the garlic powder with a solvent such as ethanol or water to form a solution or suspension.
3. Filter out the solids from the liquid solvent containing the allicin extract.
4. Concentrate the filtrate down to remove excess solvent, leaving the final viscous allicin extract.
5. Analyze the extract to determine allicin concentration and purity.
Other solvents like acetone, ethyl acetate, or chloroform can also be used. Ethanol extraction helps stabilize allicin but may result in lower purity compared to water extraction.
Enzyme-Assisted Extraction Method
Using specific enzymes during the extraction process can help improve allicin yields from garlic:
- Cellulases break down the plant cell walls, increasing solvent penetration and allicin release.
- Glucanases digest complex sugars that entrap allicin inside the cells. This facilitates greater allicin extraction.
- Proteases break down alliinases, the enzymes that convert alliin to allicin upon crushing garlic. This helps stabilize allicin during extraction.
The enzymes can be added directly to the garlic and solvent mixture during extraction. Incubating at optimal temperatures for each enzyme further enhances extraction efficiency.
This enzyme-assisted technique is relatively simple and inexpensive. It results in higher allicin concentrations compared to solvent extraction alone.
Garlic Supplements vs. Raw Garlic
Due to how quickly allicin degrades, garlic supplements do not contain significant amounts of true allicin. Instead, they are rich in aged garlic compounds like S-allyl cysteine and flavonoids formed as allicin breaks down.
While these compounds have benefits, raw garlic contains the highest levels of allicin. To maximize potential allicin-related health benefits, consuming raw garlic is ideal.
Those who don’t enjoy eating raw garlic can take high-allicin garlic extracts. However, enteric coating is often needed to prevent stomach degradation. Potency can vary greatly amongst supplements.
Commercial Extraction and Uses
Commercially, allicin is produced via extraction and purification in certified facilities for use in:
- Dietary supplements and nutraceuticals
- Antimicrobial creams, gels, and ointments
- Food flavoring and preservatives
- Agricultural pest deterrents and insecticides
- Pharmaceutical research and drug development
Due to allicin’s instability, maintaining potency throughout manufacturing and storage is challenging. Nitrogen freezing, lyophilization, microencapsulation, and other stabilization techniques help preserve and enhance shelf life.
How many garlic pills should I take a day?
Most garlic supplements provide 600-1200mg of dried garlic powder per serving. The recommended dosage is:
- General health - 600-1200mg per day
- High cholesterol - At least 1800mg daily, taken in divided doses
- High blood pressure - 600-2400mg daily in divided doses
- Cold and flu - At least 1200mg daily
To achieve the high end of these ranges, most people need to take 2-4 garlic capsules per day. Always follow dosage instructions on your specific supplement. Start with lower amounts and monitor effects.
It’s best to take garlic pills with food to minimize potential stomach upset. The allicin will still be sufficiently released in the intestines.
Best time to take garlic supplement
The optimum time to take garlic supplements depends on the intended purpose:
- Cholesterol control - Take your daily dose in divided amounts with your largest meal to inhibit cholesterol synthesis.
- Blood pressure - Take with both lunch and dinner to provide full daily coverage.
- Colds - Take with breakfast and dinner to support immune function consistently.
- General health - Take with food once or twice daily. Splitting your dose can enhance absorption.
Avoid taking garlic pills right before bedtime as it may cause indigestion, heartburn, or insomnia in some individuals. Never exceed recommended dosages unless approved by your healthcare provider.
Conclusion
While allicin has shown promise for benefiting health in studies, extracting and preserving this unstable compound from garlic remains challenging. Combining solvent extraction with enzymes provides an efficient, high-yielding process. Though supplements contain little true allicin, stabilized allicin extracts do have medicinal and commercial uses. To fully experience the effects of allicin, regularly consuming properly crushed raw garlic is likely your best option. Further research is still needed to clarify allicin’s health impacts and pharmacokinetics.
Contact Botanical Cube Inc., a reputable manufacturer of Garlic Extract Powder, if you are looking for a dependable supplier. For more data or to submit a request, kindly reach us at sales@botanicalcube.com. We ensure true, stable, mass production by using authenticated raw materials, advanced optimized production technology, and operating advanced facilities in strict compliance with international quality standards.
References:
1. Borlinghaus, J., Albrecht, F., Gruhlke, M.C., Nwachukwu, I.D., Slusarenko, A.J. (2014). Allicin: chemistry and biological properties. Molecules, 19(8), 12591-12618.
2. Chan, J.Y., Yuen, A.C., Chan, R.Y., Chan, S.W. (2013). A review of the cardiovascular benefits and antioxidant properties of allicin. Phytotherapy Research, 27(5), 637-646.
3. Petrovska, B.B., Cekovska, S. (2010). Extracts from the history and medical properties of garlic. Pharmacognosy Review, 4(7), 106-110.
4. Rabinkov, A., Miron, T., Konstantinovski, L., Wilchek, M., Mirelman, D., Weiner, L. (1998). The mode of action of allicin: trapping of radicals and interaction with thiol-containing proteins. Biochimica et Biophysica Acta, 1379(2), 233-244.
5. Ražná, K., Mladěnka, P., Školníková, H., Vlkova, E., Marhol, P., Pávek, P., ... & Šmidrkal, J. (2019). The role of allicin in the correct immune response against pathogens. Molecules, 24(22), 4081.