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General
- Garlic (Allium
sativum), like other plants, has an exquisite defense system
composed of as many different components as the human immune
system. In order to protect itself from insects and fungi, garlic
enzymatically produces allicin when it is injured. Thus, allicin
is mother nature's insecticide.
- Allicin is not
present in garlic in its natural state. When garlic is chopped or
otherwise damaged, the enzyme alliinase acts on the chemical
alliin converting it into allicin.[3] Alliin is an amino acid that
does not build proteins.
Properties
- The biological
activity of Allicin extracted from fresh garlic is thought to be
related to a combination of factors: it’s antioxidant activity,
modification of enzymes and proteins by attacking the SH-groups,
rapid penetration into cells through the cell membrane.
- Allicin has a
number of beneficial properties, which could act together to enhance
the bodies response to disease. Published laboratory studies have
found that allicin: Enhances the activity of phagocytic cells,
Enhances the activity of natural killer cells, Inhibits the growth
of pathogenic micro-organisms, Inhibits the growth of certain cancer
cells.
Extraction
Process
- Allicin (diallylthiosulfinate)
is responsible for the usual odor of fresh-cut garlic. It is
produced in crushed garlic cloves or in wetted garlic powder
through the rapid lysis of alliin by alliinase. Allicin has a water
solubility of about 2%, is moderately soluble in hexane, and
is very soluble in organic solvent more polar than hexane. Allicin
yield is commonly used as a measure of garlic quality. Preparation
of a pure standard is necessary since its instability precludes its
commercial availability.
- Allicin is
produced due to the interaction of the garlic enzyme, alliinase,
with the substrate alliin. Alliinase was isolated, chemically
stabilized and coupled to a solid matrix, thus enabling the
efficient conversion of synthetic, nature-identical alliin to
allicin. Aqueous solutions of allicin can be stored in the cold at
4oC for months.
Uses
- Garlic
extracts also have a strong antifungal effect and inhibit the
formation of mycotoxins like the aflatoxin of Aspergillus
parasiticus. Allicin was assumed to be the main component
responsible for the inhibition of fungal growth.
- Allicin also
very efficiently inhibited the growth of other protozoan parasites
such as Giardia lamblia, Leishmania major Leptomonas colosoma,
and Crithidia fasciculata
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Products, Properties and Functions, Extraction Process, Company
Profiles, Uses,
Suppliers
