ajoene


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ajoene

An unsaturated disulfide found in garlic (Allium sativa) oil, which is formed from allicin in a 4:1 ratio.
Properties linked to ajoene Antioxidant, antithrombotic, antiplatelet activity, cholesterol reduction, and reduced risk of heart attack and strokes. It is said to have broad-spectrum antimicrobial activity. It inhibits tumour growth, acting on the microtubule cytoskeleton, and has antileukaemic properties.
References in periodicals archive ?
According to Daily Mail UK, Ajoene the substance present in garlic specifically prevents the bacteria from secreting the toxin rhamnolipid which destroys white blood cells in the body.
The study from the University of British Columbia has found that the compounds, diallyl sulfide and ajoene, can significantly reduce the contamination risk of Cronobacter sakazakii in the production of dry infant formula powder.
Garlic has been studied as aqueous or ethanol extracts or as a dried powder (Shin and Kim, 2004) as it contains a high level of organosulfur compounds such as allicin, ajoene, S-allylcysteine, diallyl disulfide, S-methylcysteine sulfoxide and S-allylcysteine (Chi et al.
Ajoene exerts potent effects in 3T3-L1 adipocytes by inhibiting adipogenesis and inducing apoptosis.
Ajoene was found in oil-macerates of garlic but not in fresh garlic extracts.
Ajoene is a garlic derived compound produced most efficiently from pure allicin and has the advantage of a greater chemical stability.
In fact, there are Japanese patents on a pain-killer made of ajoene.
Garlic contains a variety of organosulfur compounds such as allicin, ajoene, S-allylcysteine, diallyl disulfide, S-methylcysteine sulfoxide and S-allylcysteine (Chi et al.
Ajoene, an isolated fraction of the same caused morphological changes within the nuclear envelope, causing formation of large autophagic vacuoles and megasomes resulting in parasite death (Ledezma et al.
Eric Block, head of the Department of Chemistry at the State University of New York at Albany, has discovered (and patented) ajoene, a component of garlic that seems to make blood platelets less sticky, which helps slow down clotting.
Garlic macerate oil contains ajoene, highly antibiotic and especially good at inhibiting platelet aggregation, and vinyldithiins, which are water-soluble and circulate through the blood system and probably are more beneficial to the heart and circulatory system.