Allicin
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| Allicin | |
|---|---|
| Image:Allicin.svg | |
| Chemical name | 2-propene-1-sulfinothioic acid S-2-propenyl ester |
| Chemical formula | C6H10OS2 |
| Molecular mass | 162.28 g/mol |
| CAS number | [539-86-6] |
| Density | 1.112 g/cm³ |
| Melting point | <25 °C |
| Boiling point | dec. |
| SMILES | C=CCS(=O)SCC=C |
| Disclaimer and references | |
Allicin is a powerful antibiotic and anti-fungal compound obtained from garlic.
Allicin is not present in garlic in its natural state. When garlic is chopped or otherwise damaged, the enzyme alliinase acts on the chemical alliin converting it into allicin. Alliin is an aminic acid that does not build proteins.
Allicin is not a very stable compound. It degrades slowly upon standing and is rapidly destroyed by cooking. Allicin can be used for some medicinal purposes - it helps fighting arteriosclerosis, it has the ability to dissolve fats and it can also be used as an antioxidant to some extent.
Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh garlic.
[edit] References
- Eric Block (1985). "The chemistry of garlic and onions". Scientific American 252 (March): 114-119.
- Lindsey J. Macpherson, Bernhard H. Geierstanger, Veena Viswanath, Michael Bandell, Samer R. Eid, SunWook Hwang, and Ardem Patapoutian (2005). "The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin". Current Biology 15 (May 24): 929-934.
[edit] External links
- Chemistry of allicin
- Summary of research
- Investigation of allicin use against superbugs, MRSA & VRE
- Link page to external chemical sources.
[edit] See also
- Capsaicin, the active piquant chemical in chile peppers
- Piperine, the active piquant chemical in black pepper
- Allyl isothiocyanate, the active piquant chemical in mustard, radishes, horseradish and wasabide:Allicin
