Biosynthesis of Allicin

Posted: June 10, 2016 in Cosmetic Ingredients
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Allicin is an oily, hardly chicken aqueous that gives garlic its different odor. It is a thioester of sulfenic acerbic and is aswell accepted as allyl thiosulfinate. Its biological action can be attributed to both its antioxidant action and its acknowledgment with thiol absolute proteins.

In the biosynthesis of allicin (thio-2-propene-1-sulfinic acerbic S-allyl ester), cysteine is aboriginal adapted into alliin (+ S-allyl-L-cysteine sulfoxide). The agitator alliinase, which contains pyridoxal phosphate (PLP), cleaves alliin, breeding allysulfenic acid, pyruvate, and ammonium. At allowance temperature allysulfenic acerbic is ambiguous and awful reactive, which could cause two molecules of it to spontaneously amalgamate in a aridity acknowledgment to anatomy allicin.

Allicin is produced in garlic beef if they are damaged, which is why garlic’s aroma is a lot of almighty already it is getting cut or cooked. It is believed that alliin and alliinase are kept in abstracted compartments of the beef and can alone amalgamate already these compartments accept been ruptured.

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