Oil garlic

Allyl IS derived from the botanical name for garlic Allium sativum) It was found in 1892 that the major component obtained by distilling garlic oil is H2C=CHCH2SSCH2CH=CH2 and the word a//y/was coined for the H2C=CHCH2— group on the basis of this origin... 

Sulfoxides occur widely in small concentrations in plant and animal tissues, eg, aHyl vinyl sulfoxide [81898-53-5] in garlic oil and 2,2 -sulfinylbisethanol [3085-45-8] as fatty esters in the adrenal cortex (1,2). Homologous methyl sulfinyl alkyl isothiocyanates, which are represented by the formula CH3SO(CH2) NCS, where n = 3 [37791-20-1], 4 [4478-93-7], 5 [646-23-1], 8 [75272-81-0], 9 [39036-83-4], or 10 [39036-84-5], have been isolated from a number of mustard oils in which they occur as glucosides (3). Two methylsulfinyl amino acids have also been reported methionine sulfoxide [454-41-1] from cockroaches and the sulfoxide of i -methylcysteine, 3-(methylsulfinyl)alaiiine [4740-94-7]. The latter is the dominant sulfur-containing amino acid in turnips and may account in part for their characteristic odor (4). 

Allyl-propyl disulphide, (C3H5)S. S. (C3H7), exists to the extent of about 5 per cent, in garlic oil. It is a bright yellow oil of foul odour, having a specific gravity 1-023 and boiling at 66° to 69° at 16 mm. pressure. 

Knoblauch, m. garlic, knoblauchartig, a. garlic-like, garlicky. Knoblauch-erz, n. (Min.) scorodite. -ga-mander, m. water germander, -ol, n. garlic oil. 

ROSS z M, o gara e A, HILL D J, SLEIGHTHOLME H V, MASLIN D J (2001) Antimicrobial properties of garlic oil against human enteric bacteria evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl Environ Microbiol. 67 475-80. 

For lipid reduction, garlic is used at 600 to 900 mg daily, usually divided into three doses, or 4 g fresh garlic or 8 ml of garlic oil daily. 

Garlic oil is obtained by steam distillation of crushed bulbs of the common garlic, Allium sativum L. it is a clear, reddish-orange liquid, with a strong, pungent, characteristic garlic odor. 

Diallyl disulfide [2179-57-9] is an essential odor component of garlic oil [233]. 

Formula, Natrol) used in the garlic-saquinavir study described above (41). In the study by Gurley et al. (39) garlic oil 500 mg did not result in appreciable differences in the 1-hydroxymidazolam/midazolam phenotypic ratio for CYP3A4, the enzyme that mediates the metabolism of saquinavir. Both studies administered the garlic preparations for at least three weeks, and therefore it is unlikely that the duration of therapy would account for the difference between studies. On the other hand, if allicin content is a critical issue, it may be that one of the reasons for the conflicting results between the two studies is potential variability in this active constituent in the two garlic preparations used. 

Dalvi RR. Alteration in hepatic phase I and phase II biotransformation enzymes by garlic oil in rats. Toxicol Lett 1992 60 299-305. 

The recommended dose is about 4g of fresh garlic daily, which is equivalent to approximately 8 mg garlic oil or 600 to 900 mg garlic powder preparations standardized to 1.3% alliin content. Adverse effects of garlic are usually mild and transient they include breath and body odor, allergic reactions, nausea, heartburn, and flatulence. 

Exceptions to the simple definition of an essential oil are, for example, garlic oil, onion oil, mustard oil, or sweet birch oils, each of which requires enzymatic release of the volatile components before steam distillation. In addition, rhe physical process of expression, applied mostly to citrus fruits such as orange, lemon, and lime, yields oils that contain from 2-15% nonvolatile material. 

Another German investigator (Semmler, 1892) also produced garlic oil via steam distillation. The oil yielded diallvl disulfide, CH2=CHCH2SSCH2 CH = CH2, with minor amounts of diallyl trisulfide and diallyl tetrasulfide present. The oil yielded by similar experimentation with onions was different, containing essentially propionaldehyde, C2H5CHO, plus a number of sulfur compounds, of which dipropyl disulfide, C5H12S2, was one. 

Sulphur compounds, such as alkyl thiocyanates (in mustard oil, garlic oil and the like). 

Optimum Omega (Pharmanea.) Epa and Dha Fish Oils Marine lipid concentrate. Dsil pta tocopherol). and deodorized garlic oil ... 

Optimum CJmcga Miamuncx) kpj A Dha Fish Oils Marine lipid concentrate, O-Alpha Tocopherol j, and Deodorized Garlic Oil Sliell conpo iiion is not available ... 

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