Allicin Compound
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An Allicin Compound is an organosulfur compound that is a a species in the family Alliaceae that can be obtained from garlic.
- Example(s):
- Counter-Example(s):
- See: Sulfenic Acid, Garlic, Alliaceae, Alliinase, Alliin, Diallyl Disulfide, Thioester.
References
2023
- (Wikipedia, 2023) ⇒ https://en.wikipedia.org/wiki/allicin Retrieved:2023-2-26.
- Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae.[1] It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944.[2] [3] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.[4] Allicin is part of a defense mechanism against attacks by pests on the garlic plant.[5]
Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid and is also known as allyl thiosulfinate.[6] Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.[7] Produced in garlic cells, allicin is released upon disruption, producing a potent aroma when garlic is cut or cooked, and is among the chemicals responsible for both the smell and flavour of garlic.
- Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae.[1] It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944.[2] [3] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.[4] Allicin is part of a defense mechanism against attacks by pests on the garlic plant.[5]
- ↑ Block E (March 1985). "The chemistry of garlic and onions". Scientific American. 252 (3): 114–9. Bibcode:1985SciAm.252c.114B. doi:10.1038/scientificamerican0385-114. PMID 3975593.
- ↑ Cavallito CJ, Bailey JH (1944). "Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action". Journal of the American Chemical Society. 66 (11): 1950. doi:10.1021/ja01239a048.
- ↑ Block E (2010). Garlic and Other Alliums: The Lore and the Science. Cambridge: Royal Society of Chemistry. ISBN 978-0854041909
- ↑ Ilic D, Nikolic V, Nikolic L, Stankovic M, Stanojevic L, Cakic M (2011). "Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity" (PDF). Facta Universitatis. 9 (1): 9–20. doi:10.2298/FUPCT1101009I.
- ↑ Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ (August 2014). "Allicin: chemistry and biological properties". Molecules. 19 (8): 12591–618. doi:10.3390/molecules190812591. PMC 6271412. PMID 25153873.
- ↑ Nikolic V, Stankovic M, Nikolic L, Cvetkovic D (January 2004). "Mechanism and kinetics of synthesis of allicin". Die Pharmazie. 59 (1): 10–4. PMID 14964414.
- ↑ Rabinkov A, Miron T, Konstantinovski L, Wilchek M, Mirelman D, Weiner L (February 1998). "The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins". Biochimica et Biophysica Acta (BBA) - General Subjects. 1379 (2): 233–44. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659.