마늘추출물

한글명:마늘추출물

카스 번호8008-99-9

상품명:Garlic oil

CBNumberCB9288793

분자식C6H10S3

포뮬러 무게178.3386

MOL 파일8008-99-9.mol

동의어(한글)

마늘추출물

화학적 성질

끓는 점	150-208 °C
밀도	1.083 g/mL at 25 °C
굴절률	n20/D 1.575
인화점	47 °C
용해도	에 용해됨클로로포름, 메탄올 (약간 용해됨)
물리적 상태	기름
색상	투명 무색
냄새	프로필렌 글리콜 중 0.10%. 마늘
?? ??	마늘
InChI	InChI=1S/C6H10S3/c1-2-3-4-5(7)6(8)9/h2,7-9H,1,3-4H2
InChIKey	XGYVEKBQAPYNLL-UHFFFAOYSA-N
SMILES	C(/S)(\S)=C(/S)\CCC=C
EPA	Garlic, ext. (8008-99-9)

위험 및 안전 성명

위험품 표기	Xn
위험 카페고리 넘버	10-22
안전지침서	16-36
유엔번호(UN No.)	UN 1993 3/PG 3
RTECS 번호	LX3154800

그림문자(GHS)

그림문자(GHS)
신호 어

Danger
유해·위험 문구

H226：인화성 액체 및 증기

H301：삼키면 유독함

H315：피부에 자극을 일으킴

H317：알레르기성 피부 반응을 일으킬 수 있음

H319：눈에 심한 자극을 일으킴
예방조치문구

P261：분진·흄·가스·미스트·증기·...·스프레이의 흡입을 피하시오.

P264：취급 후에는 손을 철저히 씻으시오.

P264：취급 후에는 손을 철저히 씻으시오.

P270：이 제품을 사용할 때에는 먹거나, 마시거나 흡연하지 마시오.

P272：작업장 밖으로 오염된 의복을 반출하지 마시오.

P280：보호장갑/보호의/보안경/안면보호구를 착용하시오.

P301+P310：삼켰다면 즉시 의료기관(의사)의 진찰을 받으시오.

P302+P352：피부에 묻으면 다량의 물로 씻으시오.

P305+P351+P338：눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.

P321：(…) 처치를 하시오.

P330：입을 씻어내시오.

P332+P313：피부 자극이 생기면 의학적인 조치· 조언을 구하시오.

P333+P313：피부자극성 또는 홍반이 나타나면 의학적인 조치·조언를 구하시오.

P362：오염된 의복을 벗고 세척 후에 재사용하기

P363：다시 사용전 오염된 의류는 세척하시오.

P405：밀봉하여 저장하시오.

P501：...에 내용물 / 용기를 폐기 하시오.

마늘추출물 화학적 특성, 용도, 생산

화학적 성질
Garlic oil is obtained by steam distillation of crushed bulbs of the common garlic, Allium sativum L.; it is produced mainly in China, Mexico, India, Egypt, and, on a smaller scale, also in Europe (France,Hungary) and is a clear, reddish-orange liquid, with a strong, pungent, characteristic garlic odor.
출처
Garlic is a perennial bulb found throughout the world
용도
garlic oil is considered a healing oil with bacteriostatic and bactericidal action. It is incorporated into skin care formulations for skin healing and to aid in clearing problems such as eczema and acne.
Essential oil composition
Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements Garlic is known to contain the highest sulfur content of any member of the allium genus The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide) Major chemical constituents of whole garlic include alliin (allylsulfnyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin.
일반 설명
Garlic (Allium sativum) is an herbal drug with references to medicinal properties that date back thousands of years. Of all the herbal remedies available to consumers, garlic is probably the most extensively researched.
Garlic contains a key component, alliin or S-methyl-lcysteine sulfoxide. Additionally, methiin (methylcysteine sulfoxide), cycloalliin, several γ-L-glutamyl-S-alkyl-Lcysteines, and alkyl alkanethiosulfinates are present. The tissues also contain enzymes (alliinase, peroxidase, myrosinase), as well as additional sulfur-containing compounds, ajoene, and other minor components.
Garlic itself has the highest sulfur content of all of the Allium species. When the garlic clove is crushed, the enzyme alliinase is released, and alliin is converted to allicin. Allicin gives garlic its characteristic odor and is believed to be the pharmacologically active ingredient from the herb. Alliinase will not survive the acidic environment of the stomach, so enteric-coated tablets are used. Garlic is most often studied for its lipid-lowering and antithrombotic effects. A cholesterol-lowering effect is well documented in both animals and humans. Garlic lowers serum cholesterol, triglycerides, and low-density lipoprotein (LDL) while increasing high-density lipoprotein (HDL).
Anticancer Research
For many centuries, garlic has been used to treat a range of illnesses (Gupta et al.2004). Garlic oil contains a sulphur-holding substance known as ajoene oil or allicin.This oil has been found to control cancer cell production. The anticancer activityof garlic is thus due to its high levels of organic sulphides and polysulphides. Themechanism behind the antitumour activity triggered by stimulating the lymphocytesand macrophages is that they kill cancerous cells and interfere with tumour cells’metabolism. The administration method involves taking 5–6 cloves of crushed garlic,around 5 g/day (Kapoor 2000). The crushed cloves should sit for at least 15 minto release the allinase enzyme before consumption (Shareef et al. 2016).

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