It is formed by the action of the enzyme alliinase on
the compound 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.
Not exact matches
Garlic supplements contain a special
compound which is known as
alliin, which has been found to be an extremely potent and powerful antioxidant.
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.
My guess is that it's the allinase in allium vegetables, which turns the inactive
alliin compounds into active forms of sulphur.
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.
Garlic contains over 100 biologically active components including
alliin, allicin, alliinase and unique sulfur
compounds.