split black garlic

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S]. Even if this allicin is diluted 100,000 times, it can still kill typhoid bacillus, Shigella, influenza virus and so on in an instant. The volatile substances, extracts and allicin of black garlic have obvious inhibitory or killing effects on various pathogenic bacteria in the test tube. These sulfur-containing compounds also have a strong inhibitory and killing effect on spoilage fungi, and their effect is equivalent to or even stronger than chemical preservatives benzoic acid and sorbic acid, and is the strongest antibacterial effect found in natural plants.