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Allicin

Explanation

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 very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide. It exhibits antibacterial, antifungal, antiviral, and antiprotozoal activity. Allicin is garlic's defense mechanism against attacks by pests.

  • also known as Alicin

Printed dictionaries and other books with definitions for Allicin

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Google previewApplied Plant Cell Biology (2014)

Cellular Tools and Approaches for Plant Biotechnology by Peter Nick, Zdeněk Opatrny

Allicin. Allicin is one of the active compounds in garlic, Allium sativum (Cavallito et al. 1944). Allicin is a potent MT-disrupting reagent that interferes with tubulin polymerization by reacting with tubulin SH groups (Prager-Khoutorsky et al. 2007 ).

Google previewThe Tao of Chemistry and Life (2009)

A Scientific Journey by Eugene H. Cordes

Allicin is a disulfide. Finally, allicin is converted to a molecule largely responsible for “garlic breath”— dipropenyl disulfide: SS However, the most interesting molecule is ajoene, which is derived from garlic when it is cooked, particularly under ...

Google previewFruit and Vegetable Phytochemicals (2017)

Chemistry and Human Health, 2 Volumes by Elhadi M. Yahia

Allicin is an unstable compound, which readily decomposes into mono-, di-, and trisulfides and other organosulfur compounds such as ajoene, dithiins, Spropenylcysteine sulfoxide, S-propylcysteine, and Smethylcysteine sulfoxide, among ...

Google previewGet Healthy Now! (2000)

A Complete Guide to Prevention, Treatment and Healthy Living by Gary Null

Allicin is a powerful inhibitor of bacterial growth with an extremely broad spectrum; hundreds of studies have confirmed its effectiveness over as many as 72 separate infectious agents. Not only does garlic directly attack microbes, but it also ...

Google previewEquine Lore Healthy Horses Holistically (2012)

The Body of Knowledge for Care, Health, and Healing Horses by Hetty Tapper

Allicin is a short lived substance formed by crushing fresh garlic. It is the part of the garlic that can damage red blood cells and irritate tissues. Due to its unpleasant smell, it is not often used in oil form for external use. Diuretics can deplete the ...

Google previewQuantitative Chemical Analysis (2010)

by Daniel C. Harris

Allicin is a major component in garlic (0.4 wt% in fresh garlic) with antimicrobial and possibly anticancer and antioxidant activity. It is unstable and therefore difficult to measure. An assay was developed in which the stable precursor alliin is ...

Google previewConcise Dictionary of Pharmacological Agents (1999)

Properties and Synonyms by Dr. Ian Morton, I.K. Morton, Judith M. Hall

allicin is a sulphinothioate derivative isolated from garlic (Allium sativum). It shows ANTIBACTERIAland ANTicANCER activity, ...

Google previewThe Complete Book of Enzyme Therapy (1999)

by Anthony J. Cichoke

But the end product, allicin, is a strong oxidant and in humans may cause undesirable effects such as skin irritation, and if taken internally, can cause stomach disorders and hemolytic anemia. Allicin is a highly unstable and transient ...

Google previewNatural Health Bible for Dogs & Cats (2010)

Your A-Z Guide to Over 200 Conditions, Herbs, Vitamins, and Supplements by Shawn Messonnier, D.V.M.

Since allicin is an unstable compound that is easily destroyed. fresh garlic or products with an identified allicin potential should be used When garlic is chosen for treating infections. (Because it is hard to know if a prepared formula has the ...

Google previewThe Encyclopedia of Healing Foods (2010)

by Michael T. Murray, Joseph Pizzorno

sulfur-containing compounds allicin, diallyl disulfide, diallyl trisulfide, and others. Additional constituents of garlic include other sulfur-containing compounds; high concentrations of trace minerals, particularly selenium and germanium; ...

Google previewEncyclopedia of Mind Enhancing Foods, Drugs and Nutritional Substances, 2d ed. (2015)

by David W. Group

Fresh, whole garlicisthe only effective form,asthe allicin breaks down quickly after itis cut or sliced; allicinis notactivated in garlic thathas been aged or dried, thoughDr. Isadore Rosenfeld states that sanitized capsules are also effective, and ...

Google previewEncyclopedia of Dietary Supplements (Print) (2004)

by Paul M. Coates, M. Coates Paul, Marc Blackman, Marc R. Blackman, Gordon M. Cragg, Mark Levine, Jeffrey D. White, Joel Moss, Mark A. Levine

to produce allicin (thio-2-propene-1- sulfinic acid S-allyl ester). Since allicin is relatively unstable, it further decomposes ...

Google previewDictionary of Contact Allergens (2007)

by Jean-Pierre Lepoittevin, Christophe J. Coz

Allicin CAS Registry Number [539–86–6] Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible for the characteristic flavor of the bulbs, and has immunomodulating and antibacterial properties. Suggested Reading ...

Google previewEncyclopedia of Diet Fads: Understanding Science and Society, 2nd Edition (2014)

Understanding Science and Society by Marjolijn Bijlefeld, Sharon K. Zoumbaris

Even white vegetables—onions and garlic—contain an important phytochemical called allicin. Allicin has been linked to lowered cholesterol and blood pressure, as well as provide a boost to the body's infection-fighting ability. All vegetables in ...

Google previewRÖMPP Encyclopedia Natural Products, 1st Edition, 2000 (2014)

by Burkhard Fugmann, Susanne Lang-Fugmann, Wolfgang Steglich

Allicin is also active against yeast and fungi, garlic oil has recently been used in plant protection. Garlic's antimicrobial activity can be traced to enzyme inhibition: Allicin blocks the action of cysteine proteinases and alcohol dehydrogenases by ...

Google previewEncyclopedia of Herbal Medicine (2016)

by Andrew Chevallier

Key Constituents □ Volatile oil (alliin, alliinase, allicin) □ Scordinins □ Selenium □ Vitamins A, B, C, and E Key Actions □ Antibiotic □ Expectorant □ Increases sweating □ Lowers blood pressure □ Reduces blood clotting □ Anti-diabetic ...

Google previewThe Dictionary of Cell and Molecular Biology (2012)

by John M. Lackie

allicin An antibacterial compound, with a strong odour, produced when raw garlic (Allium sativum) is either crushed or somehow injured. The enzyme, alliinase, converts ...

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Video about Allicin

Allicin Meaning

Video shows what allicin means. An organic compound, diallyl thiosulfinate, obtained from garlic, with a variety of medicinal and antibacterial properties.. Allicin ...

Scrabble value of A1L1L1I1C3I1N1

The value of this 7-letter word is 9 points. It is included in the second edition of the Official Scrabble Players Dictionary.

Anagrams of ALLICIN

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  • LILACIN

See also the blanagrams of Allicin!

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