Alliin: Difference between revisions
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{{ | {{DISPLAYTITLE:Alliin}} | ||
{{Infobox chemical | |||
| | | name = Alliin | ||
| image = Alliin.svg | |||
| | | image_size = 200px | ||
| image_alt = Structural formula of alliin | |||
| | | pin = 556-27-4 | ||
| | | IUPAC_name = (S)-2-Amino-3-[(S)-prop-2-enylsulfinyl]propanoic acid | ||
| other_names = S-Allyl-L-cysteine sulfoxide | |||
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}} | }} | ||
'''Alliin''' | ==Introduction== | ||
'''Alliin''' is a naturally occurring [[sulfoxide]] that is found in the [[garlic]] plant, ''Allium sativum''. It is a derivative of the amino acid [[cysteine]] and is responsible for many of the health benefits associated with garlic. Alliin itself is odorless, but when garlic is crushed or chopped, the enzyme [[alliinase]] converts alliin into [[allicin]], which is responsible for the characteristic odor of garlic and many of its biological effects. | |||
Alliin | ==Chemical Structure and Properties== | ||
Alliin is classified as a sulfoxide, which is a type of [[organosulfur compound]]. Its chemical formula is C<sub>6</sub>H<sub>11</sub>NO<sub>3</sub>S, and it has a molecular weight of 177.22 g/mol. The IUPAC name for alliin is (S)-2-Amino-3-[(S)-prop-2-enylsulfinyl]propanoic acid. The molecule contains a chiral center, making it optically active. | |||
== | ==Biosynthesis== | ||
Alliin is synthesized in garlic plants from the amino acid [[cysteine]]. The biosynthetic pathway involves the incorporation of a sulfoxide group into the cysteine molecule, resulting in the formation of alliin. This process occurs in the cytoplasm of garlic cells and is part of the plant's natural defense mechanism against pests and pathogens. | |||
[[ | ==Biological Activity== | ||
While alliin itself is not biologically active, it serves as a precursor to [[allicin]], which has been shown to have a variety of health benefits. Allicin exhibits antimicrobial, antifungal, and antioxidant properties. It is also believed to have cardiovascular benefits, such as reducing blood pressure and cholesterol levels. | |||
==Enzymatic Conversion== | |||
The conversion of alliin to allicin is catalyzed by the enzyme [[alliinase]]. This enzyme is released when garlic is crushed or chopped, allowing it to come into contact with alliin. The reaction is rapid and results in the formation of allicin, which is responsible for the pungent aroma of fresh garlic. | |||
== | ==Health Benefits== | ||
Garlic, and by extension alliin, has been used in traditional medicine for centuries. The health benefits attributed to garlic include: | |||
* '''Cardiovascular Health''': Consumption of garlic has been associated with reduced risk of cardiovascular diseases. This is thought to be due to the effects of allicin and other sulfur compounds in garlic that help lower blood pressure and cholesterol levels. | |||
* '''Antimicrobial Effects''': Allicin, derived from alliin, has been shown to have broad-spectrum antimicrobial activity against bacteria, viruses, and fungi. | |||
* '''Antioxidant Properties''': Garlic contains antioxidants that help protect cells from oxidative damage, which is linked to aging and various diseases. | |||
== Conclusion == | ==Conclusion== | ||
Alliin | Alliin is a key compound in garlic that, through enzymatic conversion to allicin, contributes to the health benefits associated with garlic consumption. Understanding the chemistry and biology of alliin and its derivatives is important for appreciating the medicinal properties of garlic. | ||
== References == | ==References== | ||
* Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. | |||
* Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., & Itakura, Y. (2001). Intake of garlic and its bioactive components. ''The Journal of Nutrition'', 131(3), 955S-962S. | |||
==See Also== | |||
* [[Allicin]] | |||
* [[Alliinase]] | |||
* [[Garlic]] | |||
[[Category:Sulfoxides]] | [[Category:Sulfoxides]] | ||
[[Category: | [[Category:Organosulfur compounds]] | ||
[[Category: | [[Category:Garlic]] | ||
[[Category:Phytochemicals]] | |||
Revision as of 02:11, 2 January 2025
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Introduction
Alliin is a naturally occurring sulfoxide that is found in the garlic plant, Allium sativum. It is a derivative of the amino acid cysteine and is responsible for many of the health benefits associated with garlic. Alliin itself is odorless, but when garlic is crushed or chopped, the enzyme alliinase converts alliin into allicin, which is responsible for the characteristic odor of garlic and many of its biological effects.
Chemical Structure and Properties
Alliin is classified as a sulfoxide, which is a type of organosulfur compound. Its chemical formula is C6H11NO3S, and it has a molecular weight of 177.22 g/mol. The IUPAC name for alliin is (S)-2-Amino-3-[(S)-prop-2-enylsulfinyl]propanoic acid. The molecule contains a chiral center, making it optically active.
Biosynthesis
Alliin is synthesized in garlic plants from the amino acid cysteine. The biosynthetic pathway involves the incorporation of a sulfoxide group into the cysteine molecule, resulting in the formation of alliin. This process occurs in the cytoplasm of garlic cells and is part of the plant's natural defense mechanism against pests and pathogens.
Biological Activity
While alliin itself is not biologically active, it serves as a precursor to allicin, which has been shown to have a variety of health benefits. Allicin exhibits antimicrobial, antifungal, and antioxidant properties. It is also believed to have cardiovascular benefits, such as reducing blood pressure and cholesterol levels.
Enzymatic Conversion
The conversion of alliin to allicin is catalyzed by the enzyme alliinase. This enzyme is released when garlic is crushed or chopped, allowing it to come into contact with alliin. The reaction is rapid and results in the formation of allicin, which is responsible for the pungent aroma of fresh garlic.
Health Benefits
Garlic, and by extension alliin, has been used in traditional medicine for centuries. The health benefits attributed to garlic include:
- Cardiovascular Health: Consumption of garlic has been associated with reduced risk of cardiovascular diseases. This is thought to be due to the effects of allicin and other sulfur compounds in garlic that help lower blood pressure and cholesterol levels.
- Antimicrobial Effects: Allicin, derived from alliin, has been shown to have broad-spectrum antimicrobial activity against bacteria, viruses, and fungi.
- Antioxidant Properties: Garlic contains antioxidants that help protect cells from oxidative damage, which is linked to aging and various diseases.
Conclusion
Alliin is a key compound in garlic that, through enzymatic conversion to allicin, contributes to the health benefits associated with garlic consumption. Understanding the chemistry and biology of alliin and its derivatives is important for appreciating the medicinal properties of garlic.
References
- Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry.
- Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., & Itakura, Y. (2001). Intake of garlic and its bioactive components. The Journal of Nutrition, 131(3), 955S-962S.
