Alliin, CAS# 556-27-4, is a Plant extracts manufactured through plant extraction, available as Light yellow fine powder . Alliin is widely used as nutrition supplements. It is widely accepted as safe food additive in many countries.
No significant side effects reported.
As Alliin Side Effects is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Alliin Side Effects for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Alliin Side Effects could have any negative effects on these vulnerable groups. It should be safe to use Alliin Side Effects in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Alliin Side Effects for long period in food for newborns or pregnant.
Though Alliin Side Effects is not on FDA's GRAS exemption list, it's still widely accepted as safe food additive in many countries including USA with specific limit on dosage.
No health issues about Alliin Side Effects reported up to now.
1. Garlic γ-glutamyl transpeptidases that catalyze deglutamylation of biosynthetic intermediate ofalliin.[Front Plant Sci. 2015 Jan 8]
Author: Yoshimoto N, Yabe A, Sugino Y, Murakami S, Sai-Ngam N, Sumi S, Tsuneyoshi T, Saito K.
2. [Determination of intrinsic alliin dissolution rates with fiber-optic sensing process analysis].[Yao Xue Xue Bao. 2014 Oct]
Author: Geng J, Zhang ZC, Zhang HB, Li XX, Chen J.
3. Alliin is a suicide substrate of Citrobacter freundii methionine γ-lyase: structural bases of inactivation of the enzyme.[Acta Crystallogr D Biol Crystallogr. 2014 Nov]
Author: Morozova EA, Revtovich SV, Anufrieva NV, Kulikova VV, Nikulin AD, Demidkina TV.
4. Combination of aqueous two-phase extraction and cation-exchange chromatography: new strategies for separation and purification of alliin from garlic powder.[J Chromatogr B Analyt Technol Biomed Life Sci. 2014 Apr 15]
Author: Jiang XM, Lu YM, Tan CP, -Liang Y, Cui B.
