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Allicin

{{{name\|Allicin}}}
Image:Allicin.png
Chemical name	2-propene-1-sulfinothioic acid S-2-propenyl ester
Chemical formula	C₆H₁₀OS₂}}}
Molecular mass	162.28}}} g/mol
CAS number	539-86-6}}}]
Density	1.112}}} g/cm³
Melting point	<25}}} °C
Boiling point	dec.}}}
SMILES	C=CCS(=O)SCC=C}}}
Disclaimer and references

Allicin is a powerful antibioticand anti-fungal compound obtained from 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 alliinconverting it into allicin.

Allicin is not a very stable compound. It degrades slowly upon standing and is rapidly destroyed by cooking.

Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh garlic.

References

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}} The chemistry of garlic and onions{{qif

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}} The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin{{qif

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 |then=. Current Biology

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External links

Chemistry of allicinde:Allicin

he:?????? nl:Allicine

Image:Nuvola apps edu science.png

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Retrieved from "http://en.wikipedia.org/Allicin"

Categories: Antibiotics| Sulfur compounds| Alkenes| Chemistry stubs

This article is licensed under the GNU Free Documentation License.
It uses material from the http://en.wikipedia.org/wiki/Allicin Wikipedia article Allicin.

All text is available under the terms of the GNU Free Documentation License