Allicin is Available on LEAPChem.com (539-86-6) Now
Nov. 2019/3/12 15:29:58 By LEAP Chem
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Basic Information of Allicin
Chemical Name: Allicin
Cas No.: 539-86-6
Molecular Formula: C6H10OS2
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. 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 unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant.
Allicin is an oily, slightly yellow liquid that gives garlic its unique odor. It is a thioester of sulfenic acid and is also known as allyl thiosulfinate. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.
In the biosynthesis of allicin (thio-2-propene-1-sulfinic acid S-allyl ester), cysteine is first converted into alliin (+ S-allyl-L-cysteine sulfoxide). The enzyme alliinase, which contains pyridoxal phosphate (PLP), cleaves alliin, generating allysulfenic acid, pyruvate, and ammonium. At room temperature allysulfenic acid is unstable and highly reactive, which cause two molecules of it to spontaneously combine in a dehydration reaction to form allicin.
Produced in garlic cells, allicin is released upon disruption, producing a potent characteristic scent when garlic is cut or cooked.
Allicin is a compound produced when garlic is crushed or chopped. Available in dietary supplement form, it's been found to reduce inflammation and offer antioxidant benefits. Taking allicin supplements is said to help with a number of health problems, as well as fight major diseases like heart disease and cancer.
Many scientific studies have shown that garlic may offer a variety of health benefits, such as better blood pressure control and prevention of atherosclerosis. While research on the specific health effects of allicin is fairly limited, there's some evidence that using allicin supplements may offer certain beneficial effects.
Several studies have shown that allicin may help lower cholesterol levels. In a small study published in the Journal of the American College of Nutrition in 2001, for instance, 46 people with high cholesterol were placed on a low-fat diet and assigned to 12 weeks of treatment with either a placebo or enteric-coated garlic powder tablets designed to deliver 9.6 mg of allicin. (Applied to many oral medicines, enteric coating is thought to maximize absorption of the product's active ingredients by protecting them from the damaging effects of stomach acids.)
A preliminary study published in the Israel Medical Association Journal suggests that allicin may help regulate blood pressure. In tests on rats with high blood pressure, the study's authors observed that animals fed an allicin-enriched diet experienced a significant reduction in systolic blood pressure (the top number on a blood pressure reading).
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