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China and India are the leading exporters of Allicin (CAS 539-86-6), accounting for the majority of global export volume, while the United States, Germany, and Japan represent the largest importers. Allicin prices have remained relatively stable amid consistent demand from pharmaceutical and nutraceutical sectors. Export volumes from China have increased modestly over the past two years, while Indian exports have plateaued, and U.S. imports have risen steadily—reflecting sustained reliance on Asian suppliers.
Allicin is a colorless to pale yellow, oily liquid with a pungent, garlic-like odor and moderate volatility; it decomposes before boiling and has a melting point near −19 °C. It is an organosulfur compound classified as a thiosulfinate, formed transiently upon enzymatic oxidation of alliin in crushed garlic tissue. Allicin is not produced industrially at scale but is studied and utilized primarily as a biochemical reference standard and research intermediate in pharmaceutical and nutraceutical development. Its principal applications are confined to laboratory-scale synthesis of sulfur-containing derivatives and as an active ingredient in dietary supplements and natural health products. It is not used as a commercial intermediate in agrochemicals, polymers, coatings, or dyes.
Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity.
Light yellow oily liquid
This chemical is included in Fine Chemicals - Pharmaceutical Intermediates & APIs. See more about what is Allicin and Allicin SDS information.
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