-
Alliin /ˈæli.ɪn/ is a
sulfoxide that is a
natural constituent of
fresh garlic. It is a
derivative of the
amino acid cysteine. When
fresh garlic is chopped...
- When
fresh garlic is
chopped or crushed, the
enzyme alliinase converts alliin into allicin,
which is
responsible for the
aroma of
fresh garlic. Allicin...
- In enzymology, an
alliin lyase (EC 4.4.1.4) is an
enzyme that
catalyzes the
chemical reaction an S-alkyl-L-cysteine S-oxide ⇌ {\displaystyle \rightleftharpoons...
-
oxidized derivatives of sulfides.
Examples of
important sulfoxides are
alliin, a
precursor to the
compound that
gives freshly crushed garlic its aroma...
- has
little odor
until it is
chopped or crushed.
Allicin is
produced from
alliin (a
derivative of the
amino acid cysteine) by the
enzyme alliinase. Allicin...
- herbivore, then the two
chemicals can
react forming toxic chemicals. In garlic,
alliin and the
enzyme alliinase are
normally separated but form
allicin if the...
-
Diallyl disulfide Indoles Indole-3-carbinol 3,3'-Diindolylmethane
Allicin Alliin Allyl isothiocyanate Piperine Syn-propanethial-S-oxide
Betalains Betacyanins...
-
Diallyl disulfide Indoles Indole-3-carbinol 3,3'-Diindolylmethane
Allicin Alliin Allyl isothiocyanate Piperine Syn-propanethial-S-oxide
Betalains Betacyanins...
-
trisulphide and
diallyl disulphide and
secondly by the
reaction between alliin, the
precursor of allicin, and water).
Allyl alcohol is
converted mainly...
- of flowers) Garlic, from The Book of Health, 1898, by
Henry Munson Lyman Alliin, a sulfur-containing
compound found in garlic. The
scent of
garlic is known...
