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W530316

Sigma-Aldrich

Garlic oil blend

artificial

Synonym(s):

Garlic oil

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About This Item

CAS Number:
8000-78-0
MDL number:
MFCD00240715
UNSPSC Code:
12164502

grade

Kosher

Quality Level

400

refractive index

n20/D 1.560

density

1.073 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

garlic; alliaceous

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General description

Garlic oil blend (GOB) is made up of:
30-50 wt. % Diallyl disulfide (FEMA #2028)
10-13 wt. % Diallyl trisulfide (FEMA #3265)
5-13 wt. % Allyl sulfide (FEMA #2042)
The diallyl-disulphide (DADS) component of GOB is effective in scavenging the reactive oxygen species (ROS) formed in human osteoblasts exposed to cigarette smoke medium (CSM).

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1A

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

116.6 °F - closed cup

flash_point_c

47 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Diallyl-disulphide is the effective ingredient of garlic oil that protects primary human osteoblasts from damage due to cigarette smoke.
Ehnert S, et al
Food Chemistry, 132(2), 724-729 (2012)
C C Wu et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 39(6), 563-569 (2001-05-11)
The modulation of garlic oil (GO) and three allyl compounds, diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS), on the antioxidation system in rat livers and red blood cells was examined. Rats were orally administered GO (200 mg/kg

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