Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Nverify (what is YN ?)
Infobox references
Chemical compound
Allicin is an organosulfur compound obtained from garlic.[1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.[2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.[3] Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.[4]
Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid. It is also known as allyl thiosulfinate.[5] Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.[6]
^Block E (March 1985). "The Chemistry of Garlic and Onions". Scientific American. 252 (3): 114–9. Bibcode:1985SciAm.252c.114B. doi:10.1038/scientificamerican0385-114. PMID 3975593.
^Kourounakis PN, Rekka EA (November 1991). "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Research Communications in Chemical Pathology and Pharmacology. 74 (2): 249–52. PMID 1667340.
^Ilic D, Nikolic V, Nikolic L, Stankovic M, Stanojevic L, Cakic M (2011). "Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity" (PDF). Facta Universitatis. 9 (1): 9–20. doi:10.2298/FUPCT1101009I.
^Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ (August 2014). "Allicin: chemistry and biological properties". Molecules. 19 (8): 12591–618. doi:10.3390/molecules190812591. PMC 6271412. PMID 25153873.
^Nikolic V, Stankovic M, Nikolic L, Cvetkovic D (January 2004). "Mechanism and kinetics of synthesis of allicin". Die Pharmazie. 59 (1): 10–4. PMID 14964414.
^Rabinkov A, Miron T, Konstantinovski L, Wilchek M, Mirelman D, Weiner L (February 1998). "The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins". Biochimica et Biophysica Acta (BBA) - General Subjects. 1379 (2): 233–44. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659.
Allicin is an organosulfur compound obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which...
heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition products diallyl disulfide...
prop-2-ene-1-sulfinothioate, commonly called Allicin. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative...
the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin and other thiosulfinates in garlic are unstable...
disulfide, allicin, was discovered in 1944 by Chester J. Cavallito and John Hays Bailey. In 1947, A. Stoll and E. Seebeck found that allicin in turn can...
using a DART ion source, elephant garlic has been shown to produce both allicin, found in garlic, and syn-propanethial-S-oxide (onion lachrymatory factor)...
active piquant chemical in mustard, radishes, horseradish, and wasabi Allicin, the active piquant flavor chemical in raw garlic and onions (see those...
3-dithiin, are organosulfur phytochemicals formed in the breakdown of allicin from crushed garlic (Allium sativum). Vinyldithiins are Diels-Alder dimers...
pungent feeling caused by allyl isothiocyanate, capsaicin, piperine, and allicin is caused by activation of the heat thermo- and chemosensitive TRP ion...
(producing from garlic in two ways: firstly by a self-condensation reaction of allicin and its decomposition products such as diallyl trisulphide and diallyl...
decreasing order of their occurrence. Illustrative organosulfur compounds Allicin, the active flavor compound in crushed garlic (R)-Cysteine, an amino acid...
disulfide) and antibiotic activity of a compound he named allicin. Cavallito established that allicin was a member of a class of organosulfur compounds known...
chemical in black pepper Capsaicin, the piquant chemical in chili peppers Allicin, the piquant flavor chemical in raw garlic Everaerts, W.; Gees, M.; Alpizar...
garlic, alliin and the enzyme alliinase are normally separated but form allicin if the vacuole is broken. A similar reaction is responsible for the production...
conducted in the 1950s, mainly in Japan. These efforts led to the discovery of allicin (diallyl thiosulfinate) in garlic, which became a model for medicinal chemistry...
Biotin or vitamin B7 Penicillin, an antibiotic ("R" is the variable group) Allicin, a chemical compound in garlic Diphenyl disulfide, a representative disulfide...
"The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin" (PDF). Current Biology. 15 (10): 929–34. doi:10.1016/j.cub.2005.04.018...
University of Palermo showed that the Nubia red garlic has a content of allicin well above average. This gives it a particularly intense flavor. It is...
Global Information
verify (what is 
?)
