Sentences with word «alliin»

When raw garlic is cut or crushed, enzymes convert the nonsmelly compound alliin to allicin, which is then further modified into three other sulfur - containing compounds, all four of which contribute to garlic's delectable scent.

Allinase is an enzyme that interacts with a sulfur compound called alliin when the onion tissue is damaged, generating different sulfenic acids, which are responsible for making people cry when chopping the raw bulbs.

(Cooking garlic probably prevents the conversion of alliin to allicin, or breaks down allicin quickly.)

Unfortunately, aging garlic loses its aroma and alliin with it, so it becomes basically useless.

Garlic supplements contain a special compound which is known as alliin, which has been found to be an extremely potent and powerful antioxidant.

Products may also be found standardized to contain 10 — 12 mg / Gm alliin and 4,000 mcg of total allicin potential (TAP).

The interaction between alliin and alliinase brings about the formation of allicin, which is considered the major biologically active component of garlic.

Garlic contains over 100 biologically active components including alliin, allicin, alliinase and unique sulfur compounds.

What actually happens is that when you slice into garlic with a knife, two other sulphuric compounds called alliin and allinase come into contact with each other and react.

Ajoene — allicin is formed as a by - product of alliin and allinase and ajoene is in turn formed as a by - product of allicin.

It is formed by the action of the enzyme alliinase on the compound alliin.

Freeze dried capsules: 200 mg, 2 tablets 3 times daily, standardized to 1.3 % alliin or 0.6 % allicin.

Allinase is found in different cells to alliin, cleanly separated by the cell walls, so the reaction occurs immediately after slicing the root with a knife.

Onions are rich in organosulfur compounds like allinase, alliin, diallyl trisulfide and diallyl sulfide.

Allicin, among the most potent organosulfur compounds in onion, is produced when the enzyme allinase reacts with alliin.

Garlic is rich in the allicin, alliin, and ajoene — antioxidant compounds that help reduce the risk for cardiovascular disease.

However, a more recent research focus has involved the generation of pyruvate from garlic whenever the alliin in garlic gets converted into allicin.

Fresh garlic contains a sulfoxide compound called alliin.

Garlic cloves: 2 to 4 grams per day of fresh, minced garlic clove Garlic Tablets: 600 to 900 mg daily, freeze - dried garlic standardized to 1.3 % alliin or 0.6 % allicin Garlic Oil: 0.03 to 0.12 mL three times a day

When fresh garlic is chopped, crushed, or damaged, alliin is converted into allicin by an enzyme called alliinase.