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Garlic oil root bulb has been used for thousands of years for medicinal purposes.
Garlic oil is an active component of garlic consisting of a high concentration of sulfur-containing amino acids, which is formed when allicin comes in contact with enzyme alliinase.
Garlic oil has important antineoplastic property.
CAS Number: 8000-78-0
Molecular Formula: W99
EINECS Number: 616-782-7
Synonyms: FEMA 2503;GARLIC;GARLIC OIL, CHINESE;GARLIC OIL, MEXICAN;GARLIC OIL CHINESE FCC;GARLIC OIL MEXICAN FCC;allium sativum;alliumsativum(garlic)
Garlic oil various studies have shown that consumption of high levels of garlic decreases the risk of colon cancer, stomach cancer, and melanomas by inhibiting the growth and proliferation of cancer cells.
A previous study demonstrated that water extract of fresh garlic had apoptotic effect on cancerous cells and prevented the inception of oral carcinoma.
Another study using 7,12-dimethylbenz(a)anthracene (DMBA)-induced buccal pouch cancer model reported that garlic caused apoptosis of malignant cells.
Garlic oil can act as an anti-carcinogenic agent by scavenging the free radicals, increasing glutathione levels, increasing the activities of enzymes such as glutathione S transferase and catalase, inhibiting cytochrome p450 enzyme, and inducing DNA repair mechanisms; at the same time, it can prevent chromosomal damages.
Garlic oil therefore is an alternative therapeutic agent for primary as well as invasive cancer.
Garlic oil is the volatile oil derived from garlic.
Garlic oil is usually prepared using steam distillation, and can also be produced via distillation using ether.
Garlic oil is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide.
Garlic oil is typically prepared using steam distillation, where crushed garlic is steamed with the resultant condensation containing the oil.
Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil.
Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color.
Its odor has been attributed to the presence of diallyl disulfide.
To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required.
Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic.
Garlic oil is a natural essential oil obtained from garlic (Allium sativum) bulbs.
Garlic oil is typically produced by steam distillation or, in some cases, by solvent extraction of crushed garlic cloves.
The oil is highly concentrated and captures the characteristic pungent aroma of fresh garlic.
Chemically, garlic oil is rich in organosulfur compounds.
Major constituents include diallyl sulfide, diallyl disulfide, diallyl trisulfide, and related sulfur-containing molecules.
These compounds are responsible for garlic oil’s strong odor and biological activity.
Physically, garlic oil is a yellow to amber liquid with a powerful, penetrating smell.
It is insoluble in water but soluble in oils and many organic solvents.
Because of its intensity, it is usually used in very small amounts or diluted.
Garlic oil is well known for its antimicrobial and antioxidant properties.
The sulfur compounds can inhibit the growth of certain bacteria and fungi.
These properties underpin many of its traditional and modern applications.
Biologically, garlic oil has been associated with cardiovascular and immune-related effects.
It has been studied for potential roles in supporting circulation, lipid metabolism, and immune response.
These effects are mainly attributed to its sulfur chemistry rather than its nutritional value.
Garlic oil differs from garlic powder or fresh garlic in composition.
Some compounds formed during crushing or cooking may not be present in the oil, while others become more concentrated.
This makes garlic oil a distinct ingredient rather than a direct substitute for whole garlic.
Garlic oil is valued as a potent natural oil used primarily for its aroma and bioactive properties.
Its strength requires careful handling and controlled dosing.
Garlic oil is widely recognized in food, supplement, and cosmetic contexts for its characteristic garlic profile.
Botanical name: Allium sativum L.
Density: 1.083 g/mL (25 °C)
Refractive index: n20/D 1.575
FEMA: 2503 | Garlic oil (Allium sativum L.)
Flash point: 118 °F
Odor: Intense garlic (0.01% in propylene glycol)
Odor type: Alliaceous
Major application: Flavors and fragrances
Cosmetics ingredients functions: Fragrance; skin conditioning
Common adverse effects of consuming garlic, garlic oil, and garlic supplements are breath and body odor, abdominal pain, nausea, vomiting, and other symptoms of gastrointestinal disorders.
Garlic oil consumption may have anticoagulant effects in some people, causing bleeding, and may interfere with prescription drugs.
From a sensory perspective, garlic oil provides a deeper, longer-lasting garlic aroma than fresh garlic.
Garlic oil lacks some of the sharp, fresh notes but emphasizes warm, sulfury tones.
This makes it useful in formulations where persistence of flavor or aroma is required.
Garlic oil is also studied for its insect-repellent properties.
Certain sulfur compounds are unattractive to insects.
This has led to interest in garlic oil for natural pest-control formulations.
Garlic oil is regarded as a highly concentrated natural product with strong chemical activity.
Its use requires careful formulation and dosing.
Garlic oils value lies in its distinctive sulfur chemistry and broad biological relevance.
Garlic oil is produced and used for cooking and seasoning purposes, and is sometimes used as an ingredient in seasoning mixtures.
This differs from essential garlic oil, and typically involves the use of chopped, macerated or crushed garlic placed in various vegetable oils to flavor the oil.
Garlic oil has a long history of use in traditional medicine systems, particularly in Asian, Middle Eastern, and European practices.
It has been used historically for its warming, stimulating, and protective properties.
These traditional uses laid the foundation for modern scientific interest.
Garlic oil’s biological activity is largely linked to sulfur–sulfur bonds in its major constituents.
These compounds are highly reactive and can interact with proteins and enzymes.
This reactivity explains both the beneficial effects and the strong odor of garlic oil.
Garlic oil is chemically unstable when exposed to heat, light, or oxygen.
Over time, its sulfur compounds can decompose or transform, altering aroma and activity.
Proper storage in cool, dark, airtight conditions is essential to maintain quality.
In contrast to water-based garlic extracts, garlic oil is lipophilic.
This allows it to penetrate lipid membranes more readily.
As a result, its biological interactions differ from those of aqueous garlic preparations.
Garlic oil is often standardized or diluted before use.
Pure garlic oil is extremely potent and can be irritating if used undiluted.
Commercial products usually contain garlic oil in carrier oils or encapsulated forms.
Uses:
Inactive analog of genistein, blocks the G1 phase of the cell cycle in Swiss 3T3 cells by inhibiting kinase II activity. Soluble in dimethyl sulfoxide.
Garlic oil is used as a dietary supplement or digestive aid commonly sold in capsules, which may be diluted with other ingredients.
Some commercial preparations are produced with various levels of dilution, such as a preparation that contains 10% garlic oil.
There is no clinical research confirming health effects of consuming garlic oil.
Stabilized garlic flavor blend is a proprietary mixture of dehydrated garlic powder infused with garlic oil, which increases the flavor of the garlic powder.
Garlic oil can be used as an insecticide, diluted with water and sprayed on plants.
Garlic oil is widely used in food and flavoring applications.
It is added in very small amounts to sauces, seasonings, snacks, and processed foods to provide a strong garlic aroma and taste.
Its high potency allows flavor impact with minimal dosage.
In dietary supplements, garlic oil is used for its bioactive sulfur compounds.
Garlic oil is included in capsules and softgels aimed at supporting cardiovascular health and immune function.
These products rely on concentrated garlic constituents rather than nutritional value.
Garlic oil is used in traditional and herbal medicine preparations.
Garlic oil is applied for its antimicrobial and warming properties.
Uses include formulations intended to support digestion, circulation, and resistance to infections.
In cosmetic and personal care products, garlic oil is used at very low levels.
Garlic oil appears mainly in scalp and hair-care formulations due to its traditional association with hair and skin health.
Its role is functional rather than fragrance-based because of its strong odor.
Garlic oil is applied in agriculture and natural pest control.
It is used as a botanical repellent against insects and pests.
This application takes advantage of sulfur compounds that deter insects.
In antimicrobial and preservative research, garlic oil is studied as a natural alternative to synthetic agents.
It is evaluated for inhibiting bacteria, fungi, and molds.
These uses are mainly research and formulation-driven.
Garlic oil is also used in animal nutrition and veterinary formulations.
It is included to support feed preservation and animal health.
Applications focus on antimicrobial effects and feed stability.
In pharmaceutical and biochemical research, garlic oil is used to study sulfur-containing bioactive compounds.
It serves as a model system for understanding organosulfur chemistry and biological interactions.
These studies support drug discovery and functional ingredient development.
Garlic oil is used in functional food formulation research to enhance bioactivity without increasing bulk garlic content.
Garlic oil allows formulators to deliver sulfur compounds while maintaining controlled flavor intensity.
This is useful in fortified foods and specialty health products.
In food preservation studies, garlic oil is evaluated for its ability to slow microbial growth.
Garlic oil is tested in meat, dairy, and plant-based systems as a natural antimicrobial aid.
These applications focus on shelf-life extension rather than primary flavoring.
Garlic oil is applied in natural disinfectant and sanitation formulations.
Its antimicrobial activity is explored for surface cleaners and hygiene products.
These uses aim to reduce reliance on synthetic biocides.
In aromatherapy and traditional aromatic practices, garlic oil is used in highly diluted blends.
It is associated with stimulating and protective aromatic effects.
Due to its strong odor, it is rarely used alone and always at very low levels.
Garlic oil is used in soil treatment and plant protection research.
It is investigated as a natural deterrent against soil-borne pests and fungi.
These applications support sustainable and organic agriculture approaches.
In animal husbandry, garlic oil is studied as a feed additive to reduce microbial load and improve gut health.
It may also help reduce odor and improve feed hygiene.
These uses are formulation- and dosage-dependent.
Garlic oil is included in encapsulation and delivery system research.
Encapsulation helps mask odor, improve stability, and control release of sulfur compounds.
This is important for supplements, foods, and pharmaceuticals.
In biochemical and toxicological studies, garlic oil is used to investigate organosulfur metabolism.
It helps researchers understand how sulfur compounds interact with enzymes and cells.
These studies contribute to knowledge of antioxidant and antimicrobial mechanisms.
Garlic oil is used where high biological activity, natural origin, and sulfur-based functionality are required.
Its applications extend across food technology, health products, agriculture, and research.
Safety Profile:
Garlic oil has moderate hazard potential, mainly due to its high concentration of reactive sulfur compounds.
Garlic oil should be handled with care, especially in undiluted or concentrated form.
Most risks arise from irritation and sensitization rather than systemic toxicity.
Skin contact with garlic oil may cause irritation, redness, or burning sensations.
Undiluted oil can be particularly irritating and may lead to dermatitis with repeated exposure.
Dilution and use of protective gloves are recommended during handling.
Eye contact can result in strong irritation and discomfort.
Symptoms may include stinging, redness, and excessive tearing.
Immediate rinsing with plenty of water is required if contact occurs.
Inhalation of vapors may cause respiratory irritation.
Strong sulfur odors can provoke coughing, throat irritation, or nausea, especially in confined spaces.
Adequate ventilation is essential during processing or formulation.
Ingestion of concentrated garlic oil may cause gastrointestinal irritation, including nausea, vomiting, or abdominal discomfort.
Large doses may also contribute to blood-thinning effects due to sulfur compounds.
Medical advice should be sought if significant amounts are ingested.
Garlic oil is combustible and should be kept away from heat, sparks, and open flames.
Thermal decomposition can release irritating sulfur-containing fumes.
Standard fire safety precautions for flammable organic liquids should be followed.
