Allicin

Allicin (Dially disulfide ) CAS No: 539-86-6 EINECS No: 208-727-7 Molecular formula: C6H10OS2 Molecular weight: 162.273

Allicin (Dially disulfide )CAS No: 539-86-6 EINECS No: 208-727-7 Molecular formula: C6H10OS2 Molecular weight: 162.273

Allicin, Diallyldisulfid-S-oxide, Dially disulfide Source: Allicin is garlic bulbs of Allium Sativum L. products as raw materials extraction, chemical synthesis can be now used as a feed additive.By the Liliaceae Allium bulb of garlic can be derived from chemical synthesis. Molecular formula: C6H10S2 Weight: 146 CAS No. :539-86-6 Properties: Soluble in alcohol, chloroform or ether. Unstable to heat base, from there on hyacinth bulbs of garlic, also present in the bulb onion. Has a strong garlic smell, taste spicy. Application: Agriculture as a pesticide, fungicide, also used for feed, food, medicine and on. Garlic is known to increase gastric secretion and gastric motility and stimulate appetite and digestion and the role of the supplementation of 0.1% allicin preparation, enhance feed palatability. Allicin can cure clinical oral animal enteritis, diarrhea, poor appetite. The main effect 1.Antibacterial sterilization. Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus, and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no inhibitory effect. 2, Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production, so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promoting digestion. 3, Detoxification. Can significantly reduce mercury, cyanide, nitrite toxicity and other harmful materials. 4, Mold deworming. Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots, flies to reduce farm hazards, extended shelf life of feed to improve the breeding environment. 5, Improve meat quality. Animal intakes, the quality of its meat, eggs increased significantly reduce the original stench, the taste more delicious. 6, Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased. 7, the best additive of pollution-free products.

Allicin