Addition Information Of

Garlic

Generality 

Garlic is indigenous to the Kirgiz desert region of Siberia. In this region the summers are dry and hot, and there is very little precipitation.  In order for the wild garlic plant to survive, it had to adapt to this harsh climate.  Garlic had to grow when there was moisture, in the spring & fall, and it also had to be able to survive without water for the exceptionally dry summer and winter months.  Garlic adapted to its environment so that the growing cycle began in the fall, to take advantage of the available precipitation.   When the cold winters or the hot dry summers arrived, it became dormant.  Garlic's cloves store large amounts of food, which enable it to withstand long durations of dormancy.  When the spring rains arrive, the plant can continue on its growth process.  A healthy root system with relatively small leaves is a key to the survival of the plant.  These traits make garlic a very hearty plant, capable of growing in poor soil in harsh climates with little or no care.  Once discovered by humans, it is no wonder that garlic quickly became a staple crop of almost every civilization in the world. 

Garlic is being heavily researched for its medicinal and industrial properties.  Russian doctors are studying garlic and  its effect on cancer. Japanese scientists test its effects on patients with lumbago and arthritis.  In India, doctors point to studies that demonstrate garlic has a preventative effect on the development of arteriosclerosis, high blood pressure, and hypertension.  Garlic even has important industrial uses that often go unnoticed.  Garlic cloves, when distilled with water, isolate an oil which contains compounds essential in the creation of olefins.  These complex molecules are used in the manufacture of extreme pressure lubricants, sealants in the glass insulation industry, and binders in solid propellants for rockets.  Polyolefin's, a slightly more complex form of the substance, is used in the vulcanization of rubber, a critical process for making rubber a durable and industrially viable product. 

ALLICIN in Garlic Products 

Allicin is the active substance of fresh garlic. The benefits of garlic come form the active of Allicin.

Allicin do not exist in fresh raw garlic. But when the fresh garlic has been crush or chew, the bio-substance in garlic will make reaction and produce Allicin.

Almost the benefit of garlic to health came from Allicin. However Allicin is absolutely unstable, example it will be disappear with in 30 seconds after crush or chew. So it is hardly to get benefit from garlic products sell in the market, because Allicin has been destroyed while processing.

There are only few brands of Garlic Products in world market can preserve the Allicin in the products. The Allicin amount measures as Total Allicin Potency or T.A.P.

The Allicin content in fresh garlic bulb is 0.20% to 0.35% or can write as 0.20% T.A.P.  – 0.35% T.A.P.

The higher the T.A.P. in garlic products is higher quality. The leader in Germany makes 0.60% T.A.P.

While Khao-La-Or obtains high technology in research and development, so we can produce 1.0% T.A.P. which is very good quality in the world.

 Indication 

·        Reduce cholesterol

·        Reduce Triglyceride

·        Reduce high blood pressure, and hypertension

·        Lipid-Lowering

·        Antibacterial, Antimycotic

Contact Person :
Mr.Dominic W Pongboriboon
Email : export@khaolaor.com