Global InformationAllixin information
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3-Hydroxy-5-methoxy-6-methyl-2-pentyl-4H-pyran-4-one | |
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CompTox Dashboard (EPA)
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| Properties | |
Chemical formula
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C12H18O4 |
| Molar mass | 226.272 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
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Allixin is a phytoalexin found in garlic (Allium sativum) bulbs. It was first isolated and characterized in 1989.[1] When garlic is stored for long periods of time, it can form visible accumulations of crystalline allixin on its surface, particularly in areas where tissue has become necrotic.[2] After 2 years of storage, the amount of allixin accumulated can approach 1% of the dry weight of the cloves. Since allixin has weak antimicrobial activity,[1] these high concentrations are thought to be produced by the garlic bulb to protect itself from further damage from microorganisms.
Since allixin is found in high concentrations in garlic, there has been scientific interest in determining if it is responsible for any of the known health benefits of garlic. As a result of ongoing research, a variety of biological activities have been attributed to allixin. Pharmaceutical drug discovery research based on derivatives of allixin has followed.[3]
- ^ a b Kodera, Yukihiro; Matsuura, Hiromichi; Yoshida, Susumu; Sumida, Toshihiko; Itakura, Yoichi; Fuwa, Toru; Nishino, Hoyoku (1989). "Allixin, a stress compound from garlic". Chemical & Pharmaceutical Bulletin. 37 (6): 1656–1658. doi:10.1248/cpb.37.1656.
- ^ Kodera, Y; Ayabe, M; Ogasawara, K; Yoshida, S; Hayashi, N; Ono, K (2002). "Allixin Accumulation with Long-term Storage of Garlic". Chemical & Pharmaceutical Bulletin. 50 (3): 405–7. doi:10.1248/cpb.50.405. PMID 11911208.
- ^ Hiromura, Makoto; Sakurai, Hiromu (2008). "Action mechanism of metallo-allixin complexes as antidiabetic agents". Pure and Applied Chemistry. 80 (12): 2727–2733. doi:10.1351/pac200880122727.