Alliin
Alliin
Alliin (pronounced /ˈæliɪn/) is a sulfur-containing compound that is derived from garlic and other members of the onion family. It is an important precursor to the bioactive compound allicin, which is responsible for the characteristic aroma of garlic and has been studied for its potential health benefits.
Etymology
The term "alliin" was first used in the mid-20th century and is derived from Allium, the genus name for garlic and other onion-related plants. The suffix "-in" is commonly used in biochemistry to denote a substance related to a particular source.
Related Terms
- Allicin: A compound that is produced when alliin is crushed or chopped and comes into contact with the enzyme alliinase. Allicin is responsible for the characteristic aroma of garlic and has been studied for its potential health benefits.
- Alliinase: An enzyme that catalyzes the conversion of alliin to allicin. Alliinase is found in the cells of garlic and other members of the onion family and is released when the cells are damaged, such as by chopping or crushing.
- Allium: A genus of flowering plants that includes garlic, onions, leeks, and chives. Allium plants are known for their characteristic aroma and flavor, which are largely due to the presence of sulfur-containing compounds like alliin and allicin.
See Also
External links
- Medical encyclopedia article on Alliin
- Wikipedia's article - Alliin
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