The antioxidant properties of garlic compounds: allyl cysteine, alliin
, allicin, and allyl disulfide.
A member of the allium vegetable family--which includes onions, shallots, leeks, and chives--garlic contains phytochemicals, including allicin, alliin
, and dithiin, which fight diseases.
In this sense, Allium sativum (garlic) contains dietary fiber, 32% sugars (included inulin), flavonoids, pectin, and the organic sulfur compounds alliin
(allicin, ajoenes, vinyldithiins, and sulfides), scordinin A and B, and garlicnins (Swiderski et al., 2007; Nohara et al., 2013).
(oxygenated sulphur amino acid) was found to be the stable precursor that is converted to Allicin--a thiosulfinate (<+>-S-methyl-L-cysteine sulfoxide) by the action of an enzyme alliinase, which is also present in cloves.
Nearly 80% of garlic's cysteine sulfoxide is constituted by alliin
By using freezing and slicing, motor force was prevented in order to inhibit the transformation of alliin
Li et al., "Alliin
, a garlic organosulfur compound, ameliorates gut inflammation through MAPK-NF-[kappa]B/AP-1/STAT-1 inactivation and PPAR-[gamma] activation," Molecular Nutrition & Food Research, vol.
It has been documented that garlic possesses many bioactive compounds, such as alliin
, allicin, allylsulfides, ajoene, and 1,2-vinyldithiin, which account for many health benefits such as anticancer, antithrombotic, antiinflammatory, antioxidant, antimicrobial, cardioprotective, and immune-modulatory activities .
Zhuang, "Effects of alliin
on LPS-induced acute lung injury by activating PPAR[gamma]," Microbial Pathogenesis, vol.
Mechanistic studies indicated that green discoloration of garlic is a complex, multistep process beginning with the alliinase-catalyzed conversion of isoalliin and other S-substituted cysteine derivatives (alliin
and methiin) to the corresponding sulfenic acids [2-4].
(S-alilcistelna S-oxide) is the main organsulfur ingredient identified in intact garlic bulbs, as when they are cut or grinded, the alliin
is changed to allicin by alliinase.
Evaluation of alliin
, saccharide contents and antioxidant activities of black garlic during thermal processing.