Garlic Oil

Назва продукту:

Часникова олія

Синоніми:

ЧЕСНИК, МАСЛОЧИСНИК; ПАРОВО-ДИСТИЛЬОВАНИЙ ЧЕСНІК; Часникова олія; Ефірні олії, часник; Часникова олія, натуральна; Суміш часникової олії; Природні Алітріді; ЧЕСНОВА МАСЛА (ALLIUM SATIVUM L.)

CAS:

8000-78-0

MF:

W99

MW:

0

EINECS:

616-782-7

Категорії товарів:

-

Mol File:

Mol File

density 

1,083 г / мл при 25 ° C

FEMA 

2503 | ЧАСНОВА МАСЛА (ALLIUM SATIVUM L.)

refractive index 

n20 / D 1.575

Fp

118 ° F

Система реєстру речовин EPA

Часникова олія (8000-78-0)

Hazard Codes 

Xn

Заяви про ризик

10-22

Safety Statements 

16-36

RIDADR

ООН 1993 3 / PG 3

WGK Germany 

3

RTECS

LX3154800

Pharmaceutical Applications

Garlic (A. sativum) root bulb has been used for thousands of years for medicinal purposes. Allicin is an active component of garlic consisting of a high concentration of sulfur-containing amino acids, which is formed when allicin comes in contact with enzyme alliinase (Tattelman 2005). Garlic has important antineoplastic property. Various studies have shown that consumption of high levels of garlic decreases the risk of colon cancer, stomach cancer, and melanomas by inhibiting the growth and proliferation of cancer cells (Anand et al. 2008; Tattelman 2005). A previous study demonstrated that water extract of fresh garlic had apoptotic effect on cancerous cells and prevented the inception of oral carcinoma (Balasenthil et al. 2002). Another study using 7,12-dimethylbenz(a)anthracene (DMBA)-induced buccal pouch cancer model reported that garlic caused apoptosis of malignant cells (Hsu et al. 2004). It can act as an anticarcinogenic agent by scavenging the free radicals, increasing glutathione levels, increasing the activities of enzymes such as glutathione S transferase and catalase, inhibiting cytochrome p450 enzyme, and inducing DNA repair mechanisms; at the same time, it can prevent chromosomal damages (Anand et al. 2008). Garlic therefore is an alternative therapeutic agent for primary as well as invasive cancer (Balasenthil et al. 2002).

Опис

§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.

Хімічні властивості

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

Олія, отримана з цибулин, являє собою прозору рідину від блідо-жовтого до червонувато-оранжевого кольору. Розчиняється у більшості нерафінованих масел та мінеральних олій. Може бути не повністю розчинна у спирті. Нерозчинна у гліцерині та пропіленгліколі.

Використовує

Неактивний аналог геністеїну. Блокує фазу G1 клітинного циклу в швейцарських клітинах 3T3, пригнічуючи активність кінази II. Розчинний у диметилсульфоксиді.

Використовує

As a spice and seasoning in foods.

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

Помірно токсичний при попаданні всередину