Garlic Extract (Allicin)

Garlic extract is produced from the dried bulb of Allium sativum L. (family Amaryllidaceae, subfamily Allioideae), the same crop grown at scale across Gujarat, Madhya Pradesh and Rajasthan for the culinary trade. An intact clove stores alliin — a sulphur-bearing cysteine sulphoxide — in one compartment and the enzyme alliinase in another. When the tissue is cut or crushed the two meet and alliin is converted to allicin, the thiosulphinate responsible for garlic's characteristic pungency. Allicin itself is short-lived and cannot be held at a stable percentage in a dry powder. The figure on any garlic extract label is therefore an allicin yield, or allicin potential: the allicin obtainable when the retained alliin and alliinase are brought together under defined conditions. Thovek states it in exactly those terms on every certificate rather than implying a standing allicin content. Raw material is dried and extracted at controlled low temperature to protect both the substrate and the enzyme, then assayed by HPLC. Standard grades run at 1.0% and 2.0% allicin yield; alliin-standardised grades at 1.0–2.0% alliin and ratio extracts at 4:1 and 10:1 are made to order, as are low-odour (deodorised) versions for tablet and capsule lines where the garlic note is unwanted. Two published reference points are worth holding against any offer: the USP monograph for powdered garlic requires not less than 0.3% alliin and not less than 0.1% gamma-glutamyl-S-allyl-L-cysteine on the dried basis, and survey work on commercial garlic powders used in supplements found alliin spanning 6.5 to 49 mg per gram, a roughly sevenfold spread. Lot-level HPLC data therefore matters far more than a generic "garlic powder" description. Where a buyer's format calls for the water-soluble aged-garlic chemistry instead, S-allyl-L-cysteine (CAS 21593-77-1, C6H11NO2S, MW 161.22) is a separate marker on a separate process and is quoted as a distinct product. The powder is vegan and vegetarian, carries no milk, egg, soy, fish, crustacean, gluten or nut inputs, and no bovine or porcine material is used at any stage. Garlic is not a regulated major allergen in the EU or the United States, but Allium sensitivity is documented and the botanical name belongs on finished-pack declarations. Where a carrier is used, Thovek names it and its botanical origin on the COA so buyers running gluten-free claims can confirm the maltodextrin is maize- or tapioca-derived rather than wheat. Every shipment travels with a full certificate of analysis, heavy-metal, pesticide-residue and microbiological reports, an allergen and GMO statement and an MSDS. Organic (NPOP / NOP / EU), Kosher and Halal certified lots are available to order.