Garlic oil
[CAS# 8000-78-0]

Identification

• Classification: Biochemical >> Plant extracts
• Name: Garlic oil
• Synonyms: Allium sativum
• CAS Registry Number: 8000-78-0
• EC Number: 616-782-7
• FEMA: 2503

Properties

• Flash point: 47 °C

Safety Data

• Hazard Symbols: GHS02;GHS07 Warning
• Risk Statements: H226-H302-H315-H317-H319
• Safety Statements: P210-P233-P240-P241-P242-P243-P261-P264-P264+P265-P270-P272-P280-P301+P317-P302+P352-P303+P361+P353-P305+P351+P338-P321-P330-P332+P317-P333+P317-P337+P317-P362+P364-P370+P378-P403+P235-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Acute toxicity	Acute Tox.	4	H302
Flammable liquids	Flam. Liq.	3	H226
Skin irritation	Skin Irrit.	2	H315
Skin sensitization	Skin Sens.	1	H317
Eye irritation	Eye Irrit.	2	H319
Skin sensitization	Skin Sens.	1B	H317

Discovery and Applications

Garlic oil is an essential oil derived from the bulb of Allium sativum, commonly known as garlic. It is obtained through steam distillation, resulting in a volatile oil with a characteristic pungent aroma. Garlic oil has been utilized for centuries in various cultures for its medicinal and culinary properties.

The use of garlic dates back to ancient civilizations, including the Egyptians, Greeks, and Romans, who valued it for its therapeutic benefits. Garlic oil, as a concentrated form, has been employed in traditional medicine for its purported health-promoting properties. Over time, scientific research has investigated these claims, leading to a better understanding of its potential applications.

Garlic oil contains several sulfur-containing compounds, with diallyl disulfide being a major constituent. These compounds are believed to contribute to the oil's distinctive aroma and are associated with its therapeutic effects.

Garlic oil has been studied for its potential health benefits. Research indicates that it may possess antimicrobial properties, making it effective against various pathogens. Additionally, garlic oil has been explored for its antifungal activities, showing effectiveness against fungi such as Candida and Aspergillus species. Furthermore, it has been investigated for its anthelmintic properties, suggesting potential in treating intestinal parasites.

In cooking, garlic oil is used as a flavoring agent, imparting a rich garlic taste to dishes. It is commonly used in salad dressings, marinades, and as a seasoning for various cuisines.

Garlic oil has been utilized as a natural insecticide. When diluted with water and sprayed on plants, it serves as an environmentally friendly repellent against pests, offering an alternative to chemical pesticides.

While garlic oil is generally considered safe for most people when used appropriately, it may cause adverse effects in some individuals. Common side effects include breath and body odor, abdominal discomfort, and gastrointestinal disturbances. Additionally, garlic oil may have anticoagulant effects, potentially increasing the risk of bleeding, and could interact with certain medications. Therefore, it is advisable to consult with a healthcare professional before using garlic oil, especially for individuals with underlying health conditions or those taking prescription drugs.

In summary, garlic oil is a versatile substance with a long history of use in medicine, cooking, and agriculture. Its chemical composition, particularly the presence of sulfur-containing compounds, contributes to its distinctive properties and potential health benefits. However, it is important to use garlic oil responsibly and be aware of possible side effects and interactions with other medications.

References

2023. Allyl sulfides in garlic oil initiate the formation of renewable adhesives. Polymer Chemistry, 14(27).
DOI: 10.1039/D3PY00390F

2020. A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential. Food & Function, 11(7).
DOI: 10.1039/D0FO00845A

2014. Chemopreventive functions and molecular mechanisms of garlic organosulfur compounds. Food & Function, 5(5).
DOI: 10.1039/c3fo60479a