Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin's...
Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin's Effects on Cells
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
The volatile organic sulfur compound allicin (diallyl thiosulfinate) is produced as a defense substance when garlic (
) tissues are damaged, for example by the activities of pathogens or pests. Allicin gives crushed garlic its characteristic odor, is membrane permeable and readily taken up by exposed cells. It is a reactive thiol-trapping sulfur...
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Full title
Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin's Effects on Cells
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TN_cdi_doaj_primary_oai_doaj_org_article_d7e92385656e42108cf9e8c07a0e13f7
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d7e92385656e42108cf9e8c07a0e13f7
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26061505
