alliin


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alliin

(al-i-yĭn),
A component of garlic.
References in periodicals archive ?
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).
[10] Alliin (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 (allylcysteine sulfoxide).
By using freezing and slicing, motor force was prevented in order to inhibit the transformation of alliin to allicin.
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 [11].
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].
Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing.