Chemicals Flashcards
1
Q
Allicin
C6H10OS2
CH2=CH-CH2-S(=O)-S-CH2-CH=CH2
A
2-propene-1-sulfinothioic acidS-2-propenyl ester
Obtained from garlic, onion and species in the family Alliaceae
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide. It exhibits antibacterial, antifungal, antiviral, and antiprotozoal activity. Allicin is garlic’s defense mechanism against attacks by pests.
