(Bio)synthesis, extraction and purification of garlic derivatives showing therapeutic properties.
Communications in agricultural and applied biological sciences(2013)
Abstract
Plants of the Allium genus, for example garlic and onion, are relatively odourless as long as they are intact. But if they are crushed or cut, a bunch of strong aromas are released. This is the result of a reaction between the enzyme alliinase and its substrates, alk(en)yl cysteine derivatives, probably as a defence against pests (Ellmore et al., 1994; Ankri et al., 1999). This occurs after cell damage as before, both compounds are in separate cell compartments
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Aged Garlic Extract
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