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Allicin compound obtained from garlic that has demonstrated potent antibacterial and anti-fungal properties that protect garlic from pathogens . Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh garlic.
Additional recommended knowledge
Allicin is not present in garlic in its natural state. When garlic is chopped or otherwise damaged, the enzyme alliinase acts on the chemical alliin converting it into allicin. Alliin is an amino acid that does not build proteins. Alliinase has been demonstrated to be irreversibly deactivated below a pH of 3; as such, allicin is generally not produced in the body from consumed fresh or powdered garlic. In light of this, Allicin is considered to be of very limited value as an oral antibiotic due to poor bioavailability.
Allicin is not a very stable compound. It degrades slowly upon standing and is rapidly destroyed by cooking. Allicin can be used for some medicinal purposes: it helps fighting arteriosclerosis, it has the ability to dissolve fats and it can also be used as an antioxidant to some extent. Other studies have shown a strong oxidative effect in the gut that can damage intestinal cells , Vasodilative effect of garlic in physiological oxygen levels is possibly caused by catabolism of its allicin-like polysulfides to hydrogen sulfide, a reaction which could depend on reduction mediated by glutathione.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Allicin". A list of authors is available in Wikipedia.|