Thiol-Modification as Important Mode of Action for Allicin from Garlic (<em>Allium sativum</em>)
Garlic is a common ingredient in food, normally used as spice but is also used since ancient times for its health beneficial activity. The thiosulfinate allicin is the first active compound in freshly damaged garlic tissue and reacts with thiol-groups. Hence, allicin is able to modify thiol groups,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Proceedings |
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| Online Access: | https://www.mdpi.com/2504-3900/11/1/27 |