allicin


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allicin

(al'i-sin),
The major active component of garlic.

allicin

/al·li·cin/ (al´ĭ-sin) an oily substance, extracted from garlic, which has antibacterial activity.

allicin

[al′i·sin]
Etymology: Allium, the genus of garlic
an oily substance extracted from garlic, having antibacterial activity.

allicin

A low-molecular-weight phytochemical with documented antimicrobial (antibacterial and antifungal), anti-thrombotic and allegedly anti-cancerous activity, which is present in garlic oil; allicin is regarded as a nutriceutical—a food component that may prevent or mitigate disease—which may decrease blood pressure and the risk of atherosclerosis.
 
Source
Garlic, leeks, onions.

allicin (alˑ·l·sin),

n an active ingredient in garlic, thought to lower blood pressure.
References in periodicals archive ?
Dr Dominic Campopiano, of the university's School of Chemistry, said: "The medicinal power of garlic has a rich history that dates back thousands of years but the chemical structure of allicin was only revealed in the 1940s.
During this time, the maximum amount of allicin is created.
In vitro studies suggested that the antibacterial property of garlic is attributed to allicin compound (Ankri and Mirelman, 1999; Willis and Reid, 2003).
Containing key anti-virus elements like allicin and ajoene, garlic juice alone can clear up fungal maladies and even disinfect wounds.
Garlic is not only antiviral, antibacterial and antibiotic, but it contains a chemical called allicin which promotes the production of white blood cells and helps fight against toxins.
Chopping or mincing garlic cloves and allowing them to sit for 10 minutes before cooking them activates the allicin, which gives garlic its antioxidant, antibacterial, antiviral, anti-clotting, and anticancer properties.
Adding some garlic to your meals can help ward off viruses like the flu because the allicin in it, which can block enzymes that play a role in bacterial and viral infections.
For example, the largest gap in Korea was found in lycopene and ellagic acid, commonly found in watermelon and tomatoes, while Americans showed the largest gap in quercetin, which is often contained in apples and onions, as well as allicin, which can be found in garlic.
The most well-known and widely studied garlic compound is allicin, which studies have shown destroys certain species of mosquito larvae.
The biggest health booster in garlic, a sulphur compound called allicin, is only released when the bulb is crushed.
The garlic used by the researchers was a commercial garlic product purchased from a UK supermarket; quantitative analysis of allicin and alliin was performed using an HP1100 HPLC system.
To evaluate the cardioprotective effect of allicin (AL) on myocardial injury of streptozotocin (STZ)-induced diabetic rats and to further explore its underlying mechanisms.