Allicin

Revision as of 19:02, 27 September 2011 by WikiBot (talk | contribs) (Protected "Allicin": Protecting pages from unwanted edits ([edit=sysop] (indefinite) [move=sysop] (indefinite)))
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

Template:Chembox new

WikiDoc Resources for Allicin

Articles

Most recent articles on Allicin

Most cited articles on Allicin

Review articles on Allicin

Articles on Allicin in N Eng J Med, Lancet, BMJ

Media

Powerpoint slides on Allicin

Images of Allicin

Photos of Allicin

Podcasts & MP3s on Allicin

Videos on Allicin

Evidence Based Medicine

Cochrane Collaboration on Allicin

Bandolier on Allicin

TRIP on Allicin

Clinical Trials

Ongoing Trials on Allicin at Clinical Trials.gov

Trial results on Allicin

Clinical Trials on Allicin at Google

Guidelines / Policies / Govt

US National Guidelines Clearinghouse on Allicin

NICE Guidance on Allicin

NHS PRODIGY Guidance

FDA on Allicin

CDC on Allicin

Books

Books on Allicin

News

Allicin in the news

Be alerted to news on Allicin

News trends on Allicin

Commentary

Blogs on Allicin

Definitions

Definitions of Allicin

Patient Resources / Community

Patient resources on Allicin

Discussion groups on Allicin

Patient Handouts on Allicin

Directions to Hospitals Treating Allicin

Risk calculators and risk factors for Allicin

Healthcare Provider Resources

Symptoms of Allicin

Causes & Risk Factors for Allicin

Diagnostic studies for Allicin

Treatment of Allicin

Continuing Medical Education (CME)

CME Programs on Allicin

International

Allicin en Espanol

Allicin en Francais

Business

Allicin in the Marketplace

Patents on Allicin

Experimental / Informatics

List of terms related to Allicin

Please Take Over This Page and Apply to be Editor-In-Chief for this topic: There can be one or more than one Editor-In-Chief. You may also apply to be an Associate Editor-In-Chief of one of the subtopics below. Please mail us [1] to indicate your interest in serving either as an Editor-In-Chief of the entire topic or as an Associate Editor-In-Chief for a subtopic. Please be sure to attach your CV and or biographical sketch.

Allicin is a powerful antibacterial and anti-fungal compound obtained from garlic. Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh 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.[1] Alliin is an amino 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.[2][3]

See also


References

  1. Eric Block (1985). "The chemistry of garlic and onions". Scientific American. 252 (March): 114–119.
  2. 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. External link in |title= (help)
  3. Bautista DM, Movahed P, Hinman A, Axelsson HE, Sterner O, Hogestatt ED, Julius D, Jordt SE and Zygmunt PM (2005). "Pungent products from garlic activate the sensory ion channel TRPA1". Proc Natl Acad Sci U S A. 102 (34): 12248–52.

External links

Template:SIB

de:Allicin it:Allicina he:אליצין nl:Allicine fi:Allisiini


Template:WS