Garlic oil

Description

§184.1317(a) Garlic is the fresh or dehydrated bulb or cloves obtained from Allium sativum, a genus of the lily family. Its derivatives include essential oils, oleoresins, and natural extractives obtained from garlic.

Chemical properties

Obtained in 0.1 to 0.2% yields by steam distillation of the crushed bulbs or cloves; sometimes the whole plant is dis- tilled The essential oil has an extremely intense odor to a certain degree reminiscent of garlic, but with a mercaptan-like note.

Physical properties

The oil obtained from bulbs is a clear, pale-yellow to reddish-orange liquid It is soluble in most fxed oils and mineral oil It may be incompletely soluble in alcohol It is insoluble in glycerin and propylene glycol.

The Uses of Garlic oil

Inactive analog of genistein. Blocks the G1 phase of the cell cycle in Swiss 3T3 cells by inhibiting kinase II activity. Soluble in dimethyl sulfoxide.

The Uses of Garlic oil

As a spice and seasoning in foods.

Definition

Extractives and their physically modified derivatives. Allium sativum, Liliaceae.

Essential oil composition

Garlic oil is composed of sulfur-containing compounds (diallyldisulfide, methylallyltrisulfide, diallyltrisulfide). The oil contains allyl propyl disulfide, allyl di- and trisulfide and probably some allyl tetrasulfide, divinyl sulfide, allyl vinyl sulfoxide, allicin and other minor components. Allicin is responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove.

Hazard

Moderately toxic by ingestion