Garlic (Allium sativum), like numerous other plants, has an exquisite defense system composed of as many different components as the human immune system. In order to protect itself from insects and fungi, garlic enzymatically produces allicin when it is injured. Thus, allicin can be likened to mother nature's insecticide.
Allicin was discovered in 1944 by Cavallito et al. who first noted its potent antimicrobial activity. However, garlic is a plant with an unpleasant odor. Deodorizing this odor has become a challenge for nutritional companies that would like to add it as an ingredient to food supplements.
Cactus Botanics has investigated and developed the technology allowing it to deodorize the unpleasant odor of Garlic while retaining the active ingredient- Allicin. The Allicin in the powder can range from 2,000 ppm to 15,000 ppm. Cactus Botanics is pleased to offer this deodorized garlic powder to nutritional companies.
For questions or inquires, please contact [email protected] or visit the website: www.cactusbotanics.com