Alliin

Alliin (al'-ee-in) is a sulfoxide that is a natural constituent of fresh garlic.^[1] It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme aliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for oxygen toxicity, and when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical scavenging properties, possibly owing to the alliin contained within.^[2]

Product highlight

Efficient inline analysis for liquids and solids

Revolutionize your production: real-time Raman analysis for maximum efficiency

Freeze Drying with the Refrigerant of the Future

When the effect of alliin is observed on blood cells in vitro, a noted increase in the engulfing capacity of phagocyting cells is seen.^[3]

References

1. ^ Iberl, B et al (1990). "Quantitative Determination of Allicin and Alliin from Garlic by HPLC". Planta Med 56: 320-326. doi:10.1055/s-2006-960969.
2. ^ Kourounakis, PN; Rekka, EA (Nov. 1991). "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Res Commun Chem Pathol Pharmacol. 74 (2): 249-252. PMID 1667340.
3. ^ Salman, H et al (Sep. 1999). "Effect of a garlic derivative (alliin) on peripheral blood cell immune responses". Int J Immunopharmacol. 21 (9): 589-597. PMID 10501628.