Garlic Extract (Allium sativum) is standardised for allicin potential or alliin content, delivering the cardiovascular, antimicrobial, and immune-modulating benefits of garlic in a concentrated, odour-controlled supplement form. Allicin — formed when alliin contacts alliinase — is the primary bioactive responsible for garlic’s broad-spectrum antimicrobial and cardioprotective effects.
Applications:
- Cardiovascular health and cholesterol management formulations
- Immune support and antimicrobial supplement products
- Blood pressure management formulations
- Antioxidant and anti-ageing nutraceuticals
Key Features & Benefits:
- Standardised alliin content for consistent allicin yield
- Clinically studied for LDL reduction and blood pressure support
- Broad-spectrum natural antimicrobial properties
- No animal substance – halal-certified
- Odour-controlled extract forms available
Alliin, allicin and why the form matters
Intact garlic (Allium sativum) contains alliin and the enzyme alliinase in separate cells. When garlic is crushed, the enzyme converts alliin to allicin, which is unstable and breaks down to other sulfur compounds. Garlic powders are therefore specified as “allicin potential” or alliin content, not as allicin itself. Aged garlic extract is a different product, characterised by S-allyl cysteine.
Protecting the enzyme
Alliinase is inactivated by stomach acid and by heat. Tablets made from garlic powder are often enteric-coated so that allicin can form after the stomach. Ask whether the supplier’s allicin potential figure was measured on the raw material or on a finished dose form.
Odour and formulation notes
Garlic odour is the main formulation challenge. Coated tablets, capsules and odour-controlled grades reduce it. Check the odour of your finished product after storage, not only on the day of manufacture. In heart-category blends it is sometimes combined with Hawthorn Berry Extract.
What the research says
- A 2026 meta-analysis of 108 randomised trials (7,137 adults) found small improvements with garlic: total cholesterol fell by about 10.2 mg/dL, LDL by 5.9 mg/dL, systolic blood pressure by 3.7 mmHg and diastolic by 2.0 mmHg. Garlic did not change body weight or BMI. Effects were larger in people with unfavourable starting levels, and the authors call for larger, longer and more rigorous trials. [1]
- A 2023 meta-analysis of 19 trials (999 adults with metabolic syndrome or metabolic disorders) found lower triglycerides, cholesterol, LDL, diastolic blood pressure, BMI and waist size than placebo. The authors note high heterogeneity and possible publication bias. [2]
These summaries describe published research on the ingredient. They are not claims for any finished product; claims on finished products must meet the rules of the market where they are sold.
References
- Behrouz V, et al. Effects of garlic supplementation on cardiovascular risk factors in adults: a comprehensive updated systematic review and meta-analysis of randomized controlled trials. Nutr Rev. 2026;84(1):1-35. doi:10.1093/nutrit/nuaf090
- Fu Z, et al. Effects of garlic supplementation on components of metabolic syndrome: a systematic review, meta-analysis, and meta-regression of randomized controlled trials. BMC Complement Med Ther. 2023;23(1):260. doi:10.1186/s12906-023-04038-0
What to ask for on the certificate of analysis
- Botanical name and plant part (Allium sativum bulb)
- Alliin content or allicin potential, with the test method
- Form of the ingredient (powder, extract or aged garlic extract)
- Odour-control treatment or coating, if any
- Loss on drying, heavy metals (lead, arsenic, cadmium, mercury) and pesticide residues
- Microbiology: total plate count, yeast and mould, E. coli, Salmonella
- Batch number, manufacture and retest dates
