Ajoene — allicin is formed as a by - product
of alliin and allinase and ajoene is in turn formed as a by - product of allicin.
(Cooking garlic probably prevents the conversion
of alliin to allicin, or breaks down allicin quickly.)
Not exact matches
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.
It is formed by the action
of the enzyme alliinase on the compound
alliin.
My guess is that it's the allinase in allium vegetables, which turns the inactive
alliin compounds into active forms
of sulphur.
The interaction between
alliin and alliinase brings about the formation
of allicin, which is considered the major biologically active component
of garlic.
However, a more recent research focus has involved the generation
of pyruvate from garlic whenever the
alliin in garlic gets converted into allicin.