allicin
Quick Summary
Allicin is a pungent chemical compound, formula C6H10OS2, that is formed in crushed garlic cloves. It is responsible for garlic's distinctive smell and possesses antimicrobial properties. When garlic is cut or crushed, an enzyme called alliinase converts alliin into allicin. This compound is a thiosulfinate and is considered the primary flavorant in garlic, exhibiting antimicrobial, anticandidal, and antifungal effects.123
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organosulfur compoundDisulfides and polysulfides and their oxidized products…of water and heat on allicin, a biologically active thiosulfinate, or disulfide S-oxide, CH2=CHCH2S(=O)SCH2CH=CH2, in turn formed enzymatically from sulfoxide precursors in the intact garlic bulb (see below Sulfoxides and sulfones: Reactions). Sulfurized olefins are used in extreme pressure lubrication, while a highly resistant sulfur cement and
Read More…of water and heat on allicin, a biologically active thiosulfinate, or disulfide S-oxide, CH2=CHCH2S(=O)SCH2CH=CH2, in turn formed enzymatically from sulfoxide precursors in the intact garlic bulb (see below Sulfoxides and sulfones: Reactions). Sulfurized olefins are used in extreme pressure lubrication, while a highly resistant sulfur cement and
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organosulfur compoundReactions…to give the antibiotic substance allicin (allyl 2-propenethiosulfinate, formed at a level of roughly 0.4 percent of the weight of fresh cloves), a sulfinyl compound known as a thiosulfinate. Allicin is the principal flavorant of garlic and has antimicrobial, anticandidal (antiyeast), and antifungal properties; it also inhibits lipid synthesis in…
Read More…to give the antibiotic substance allicin (allyl 2-propenethiosulfinate, formed at a level of roughly 0.4 percent of the weight of fresh cloves), a sulfinyl compound known as a thiosulfinate. Allicin is the principal flavorant of garlic and has antimicrobial, anticandidal (antiyeast), and antifungal properties; it also inhibits lipid synthesis in…
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