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The close relatives of Garlic are shallot, leek, chive, onion, and Allium chinense. With a past of various thousand years of human use and consumption, garlic is indigenous to the location between the Mediterranean and China, and has long been an ordinary seasoning worldwide. It was far-famed to Ancient Egyptians, and has been utilized both as the food flavoring as well as a traditional medicine.
Garlic incorporates at least 33 sulfur compounds such as aliin, allicin, allylpropl, diallyl, ajoene, sallylcysteine, vinyldithiines, trisulfide, S-allylmercaptocystein and various others. Besides sulfur compounds garlic comprises 17 amino acids and their arginine, glycosides and others. The botanical source of the product is Allium Sativum L. It is soluble in alcohol, organics solvents and insoluble in water.
What are the salutary benefits of Garlic Oil :-
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