Garlic oil is commonly produced in China with an annual crop around April - May. Oil production is secondary to the fresh garlic herb and the processing of garlic granules industry.
Garlic oil is an extract of Allium sativum L. bulb, a small perennial plant.
The oil itself is primarily used in both the food industry, as a flavouring and in the pharmaceutical industry. Garlic's medicinal effects are primarily due to allicin content.
Garlic can be used in the treatment of elevated blood lipid levels insufficiently influenced by diet, in the improvement of the circulation in peripheral arterial vascular disease and to prevent the age-dependent vascular changes in our bodies. Garlic extracts also have antibacterial and antimycotinc properties, inhibit platelet aggregation, prolong bleeding and clotting time and enhance fibrinolytic activity.
The production of garlic oil has been stopped by the factories, which have been affected by environmental factors, labour costs and rising raw material costs etc. With no real foreseeable positive changes on the horizon regarding environment protection orders and other rising costs, prices have plateaued at current levels. There has been adulterated “natural garlic oil” circulating in the market by companies who add other natural substances to the oil that even the C14 test is unable to detect. With very little chance of further decline in garlic oil prices, customers are advised that it is an ideal time to purchase after considering quality factors and not base your decision on price only.
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