Stabilized garlic powder - produced by boiling garlic with water ,mincing, drying, and grinding

摘要

Stabilised garlic powder with a high content of active substance, which is useful in the treatment of a variety of gastro-intestinal disorders, is produced by maintaining undamaged garlic cloves in boiling water for 20-30 mins. (which effects a chemical inactivation of alliinase), then mincing, drying and grinding. The powder produced which has an accurately standardised alliin content and which is completely tasteless and odourless and does not cause abnormal or unpleasant sweating. The powder has a mild laxative action.