alliin


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alliin

(al-i-yĭn),
A component of garlic.
References in periodicals archive ?
One of such plants, garlic has been reported to utilize this antioxidant property due to its allyl cysteine, alliin, allicin, and allyl disulphide constituents (2).
Earlier workers have shown that garlic and hot peppers contain bioactive compounds such as; allyl disulfide, alliin and allicin and phenols that are powerful antioxidants (Materska and Perucka, 2005; Chung, 2006).
9 The extracts of garlic contain various biologically active compounds such as alliin, allicin, ally methanethiosulfinate, ajoene, diallyl disulfide, diallyl trisulfide, and S-allyl cysteine.
Bioactive components of garlic, including several sulfur-containing compounds such as alliin, diallylsulfides and allicin, may partly account for some effects of garlic [19].
Influence of nitrogen and sulfur fertilization on the alliin content of onions and garlic.
Allium cepa bulb contains a number of bioactive compounds like allicin, alliin, beta-sitosterol, cycloartenol and quercetin (Duke, 1992).
Other constituents of garlic include: alliin (s-allyl-cysteine sulfoxide) S- methyl-L- cysteine sulfoxide high concentrations of trace minerals (particularly selenium) vitamins glucosinolates and enzymes (alliinase peroxidase and myrosinase) (Amagase et al.
Schnug, "Influence of nitrogen and sulfur fertilization on the alliin content of onions and garlic," Journal of Plant Nutrition, vol.
Garlic also contains alliin, which is enzymatically transformed into allicin, nature's most potent antimicrobial agent.
Alliinase is an enzyme contained within vacuoles that catalyzes the conversion of alliin to allicin.