Garlic – A cholesterol-lowering extract

  • 35 pages

  • Published: 1 Aug 2000

  • Author(s): Dav-124A

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Clinical trials have shown that garlic has important health benefits. The most encouraging results have occurred in the area of cholesterol reduction. The compound responsible for these benefits is allicin, one of a number of compounds responsible for garlic’s characteristic flavour and odour.

In Australia, attempts to produce allicin extracts aimed at the multi-million dollar international market for cholesterol lowering drugs, initially proved uneconomical due to low yields of allicin and fluctuations between batches.

This publication presents results pertaining to the issue of minimising product variability. The report details investigations on the varietal, field and storage conditions that affect the level of allicin extracted from garlic.