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Allicin is an organosulfur compound obtained from garlic. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]
Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine. Some people suffer from allergies to garlic and other species of Allium. [2] Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. [6]
Diallyl disulfide and the related trisulfide are produced by decomposition of allicin, which is released upon breaking the cells of the Alliaceae plants, especially garlic. The diallyl disulfide yield is the highest for the steam distillation of garlic bulbs which contain about 2 wt.% of diallyl disulfide-rich oil. Diallyl disulfide can also be ...
Garlic and its active compounds, including allicin, also have a number of promising health benefits. Garlic has antioxidant and antibacterial properties, Zumpano notes.
1. May have anti-viral effects. Garlic has long been associated with immune-boosting and anti-microbial benefits. Most of the health benefits found in garlic come from the sulfur compound allicin ...
Chen further noted that experts believe “garlic has beneficial effects on blood sugar control and cholesterol levels through its sulfur-based compounds, such as allicin, alliin, and diallyl ...