Allicin extraction is not an easy task due to its instability. Perhaps the easiest way to extract it is:
1. Using a mortar and pistle, crush cloves of garlic and transfer the contents (including any resulting garlic oil) into a beaker.
2. Soak the crushed garlic and garlic oil in 20 mL of ethanol (per clove).
3. Cover the beaker with a watch glass and allow it to stand for half an hour (room temperature or slightly below).
If you want pure allicin now you have to purify it faster than it can degrade into other chemical species. Though some have used paper chromatography using a 3:1 hexane:isopropanol mobile phase I'd try flash chromatography with a similar solvent system. Remember that allicin is produced by the release of the enzyme alliinase and that the enzyme comes in contact with the substrate (alliin) only after the garlic has been "damaged" so you'll have to really crush the cloves good if you want a high production of allicin.
To activate allicin the garlic has to be chewed (raw), crushed or sliced. You can change this and keep all the health benefits of garlic by making ONE SIMPLE CHANGE. Crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking.
In order to preserve some of allicin's healing attributes, many scientists suggest chopping or dicing your garlic, then letting it stand for ten minutes to let the alliinase do its work and form as much allicin as possible before it's neutralized by heat.
Garlic is rich in antioxidant phytochemicals that include organosulfur compounds as well as flavonoids such as allixin, which are capable of scavenging free radicals.  Garlic also contains selenium, required for optimal function of the antioxidant enzyme glutathione peroxidase.  Although the mechanisms of all garlic's components are not known, many of its cardiovascular-protective effects as well as its anti-inflammatory, anti-cancer and anti-aging effects are due to its antioxidant actions.
Research shows garlic can lower cholesterol and other blood lipids, prevent lipid oxidation, protect blood vessels, and prevent blood platelet "stickiness." Reducing blood cholesterol and triglycerides—the form in which fat is transported in the blood—has been the focus of much research on garlic supplementation during the past 15 years. Some studies have produced conflicting results due to differences in the kind of garlic preparation, quality of standardization, doses and treatment periods.
Findings using aged garlic extract show it lowers blood cholesterol, low-density lipoproteins (LDL, or "bad" cholesterol) and triglycerides. In a double-blind study conducted at Memorial Hospital of Rhode Island in Pawtucket, aged garlic extract given at 2.44.8 g a day for six months on average lowered total serum cholesterol levels by 5 to 7 percent in 41 men with moderately elevated cholesterol levels. It also reduced triglycerides, reduced LDL cholesterol by 4 percent, and reduced systolic blood pressure by 5.5 percent.
In a meta-analysis of five studies in which 75 percent of the patients had cholesterol levels of 200 mg/dL, one-half to one fresh garlic clove a day decreased total serum cholesterol by 9 percent in the groups of patients tested.
A German study reported that patients with high cholesterol who were given garlic powder tablets for four months showed mean values of 12 percent cholesterol reduction and 17 percent triglyceride reduction. However, a garlic smell was noted by 21 percent of patients.
Protecting LDL cholesterol from free radical-induced oxidation is one way to stave off atherosclerosis. Oxidized LDL injures cells that line blood vessels, which increases plaque-forming cholesterol deposits in the vessel wall. Aged garlic extract, its components S-allylcysteine and the flavonoid allixin have been shown to protect LDL cholesterol from oxidation and prevent cell injury in the blood vessels.  Garlic's oil-soluble organosulfur components also show an ability to protect LDL from oxidation.
The anti-clotting effects of garlic reduce plaque formation in blood vessels. In this way it helps protect against heart disease and stroke. Garlic prevents blood platelets from clumping (aggregation) and sticking to blood vessels (adhesion). Allicin produces this effect in vitro during its brief and transient presence. However, in vivo, other bioavailable compounds produce the anti-platelet effect because allicin does not adequately get into blood circulation.
Allicin (diallylthiosulfinate) is responsible for the usual odor of fresh-cut garlic. It is produced in crushed garlic cloves or in wetted garlic powder through the rapid lysis of alliin by alliinase. Allicin has a water solubility of about 2%, is moderately soluble in hexane, and is very soluble in organic solvent more polar than hexane. Allicin yield is commonly used as a measure of garlic quality. Preparation of a pure standard is necessary since its instability precludes its commercial availability.
Both garlic and onion contain pungent sulfur compounds, which can generate undesirable breath odours. Previous studies have reported that boiling or homogenizing garlic bulbs in alcohol mixed with water removed the pungent odour and deactivated alliinase (20,21). Anno et al. (22) reported that at 70°C, the endogenous alliinase could be deactivated in 5~10 min, and that at 80°C or 100°C, the enzyme could be deactivated in 1 min.
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