As early as 30 years ago, the main component extracted from garlic was allicin, but its characteristics were extremely unstable and had little practical value.
In recent years, scientists have adopted ultra-low temperature freeze-drying technology to isolate another effective ingredient - allicin, with a molecular formula of C6H10OS2. It has stable properties and is not easily destroyed by alkaline heating. It has been proven to have a strong inhibitory effect on bacteria and fungi. It can kill typhoid bacteria within 5 minutes and is particularly suitable for treating skin diseases and deep fungal infections caused by fungi, with low toxicity and few side effects, It is currently internationally recognized as an effective natural broad-spectrum antibiotic.