Alliin
Alliin
is a sulfoxide that is a natural constituent of fresh garlic.[1] It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and, when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within.[2]
Alliin has been found to affect immune responses in blood.[3]
Alliin[edit | edit source]
Alliin is a sulfoxide primarily found in fresh garlic, serving as one of its primary constituents. Structurally, it is derived from the amino acid cysteine. A distinguishing characteristic of alliin is its ability, when exposed to the enzyme alliinase following the crushing or chopping of garlic, to convert into allicin. This transformation is credited for bestowing fresh garlic with its characteristic aroma.
Historical Context[edit | edit source]
Since ancient times, garlic has held a revered position in traditional medicine. Historically, it has been utilized as a remedy for ailments that modern science now associates with oxygen toxicity. Upon investigation, garlic's therapeutic properties were validated, displaying significant antioxidant and hydroxyl radical-scavenging abilities. It is hypothesized that these benefits may be largely attributed to the presence of alliin[4].
Biochemical Significance[edit | edit source]
Alliin stands out not just for its therapeutic potential but also for its unique structural features. Remarkably, it was the first natural product identified to possess both carbon- and sulfur-centered stereochemistry[5].
Immune System Interactions[edit | edit source]
Recent studies have spotlighted alliin's ability to modulate immune responses in blood[6]. This discovery hints at a broader range of therapeutic applications and reinforces the need for further studies.
Allicin: The Transformation Product[edit | edit source]
As previously mentioned, when garlic is subjected to physical disruption, such as crushing or chopping, the enzyme alliinase acts on alliin, converting it to allicin. This compound, while being responsible for the aromatic nature of garlic, is also associated with a myriad of health benefits.
Conclusion[edit | edit source]
Alliin's distinct properties, from its unique stereochemistry to its transformative abilities, make it an intriguing compound of study. Its therapeutic potentials, coupled with its rich historical background, underscore its significance in both culinary and medicinal domains.
References[edit | edit source]
- ↑
- ↑
- ↑
- ↑ Augusti KT. (1996). Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.). Indian Journal of Experimental Biology. 34(7):634-40.
- ↑ Block E. (1985). The chemistry of garlic and onions. Scientific American. 252(3):114-9.
- ↑ Chowdhury AK, Ahsan M, Islam SN, Ahmed ZU. (1991). Efficacy of aqueous extract of garlic & allicin in experimental shigellosis in rabbits. The Indian Journal of Medical Research. 93:33-6.
- Portal:Food | Glossary of healthy eating | UK Foods | US Foods | Dietary Supplements | Nutrition values of foods
- Encyclopedia of nutrition | Calorie Finder | Nutrition Database | Glycemic Index of Foods | Protein rich foods list
External links[edit source]
Portions of content adapted from Wikipedia's article on Alliin which is released under the CC BY-SA 3.0.
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