Speaking of garlic, everyone is familiar with it.allicin is from it. In addition to being an important daily condiment, the many effects of garlic are also the focus of attention. Modern research has shown that eating garlic can reduce the occurrence of many diseases and is a healthy food. Allicin is an important active ingredient in garlic. Allicin, a diallyl thiosulfinate, is an organic sulfur compound extracted from the bulb of garlic (garlic head).
Allicin is known as "natural antibiotics" because allicin inhibits the growth and reproduction of pathogenic microorganisms, which can aid in the treatment of inflammation associated with antibiotics. Allicin inhibits bacterial growth and reproduction, such as Neisseria gonorrhoeae, Staphylococcus aureus, and Enterococcus. In addition to inhibiting the growth and reproduction of bacteria, it also inhibits the growth and reproduction of fungi, viruses and parasites. It is a veritable "natural antibiotic". In addition to its antibacterial action, allicin also inhibits tumor cell growth and proliferation and lowers blood lipids.
In addition to the above, it is also used as an insecticide or fungicide in agriculture, and is also used in feed, food, and medicine.
As a feed additive, it has the following functions:
(1) Increase the flavor of broiler chickens and soft-shelled turtles. Adding allicin to the feed of chicken or turtle can make the flavor of chicken and soft-shelled fish stronger.
(2) Improve the survival rate of animals. Garlic has the functions of solution, sterilization, disease prevention and treatment. Adding 0.1% of allicin to the feed of chickens, pigeons and other animals can increase the survival rate by 5% to 15%.
(3) Increase appetite. Allicin has the effect of increasing gastric secretion and gastrointestinal motility, stimulating appetite and promoting digestion. Adding 0.1% allicin to the feed can enhance the palatability of the feed.
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