Journal ArticleDOI
Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action
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This article is published in Journal of the American Chemical Society.The article was published on 1944-11-01. It has received 738 citations till now. The article focuses on the topics: Allicin & Allium sativum.read more
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Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
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Antimicrobial properties of allicin from garlic.
Serge Ankri,David Mirelman +1 more
TL;DR: The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.
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The Organosulfur Chemistry of the Genus Allium – Implications for the Organic Chemistry of Sulfur
TL;DR: A Cook's tour of the organosulfur chemistry of the genus Allium, as represented, inter alia, by garlic (Allium sativum L.) and onion(Allium cepa L.). as discussed by the authors reported on the biosynthesis of the S-alk(en)yl-L-cysteine S-oxides (aroma and flavor precursors) in intact plants and on how upon cutting or crushing the plants these precursor are cleaved by allinase enzymes, giving sulfenic acids.
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Intake of Garlic and Its Bioactive Components
TL;DR: The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically, and ample research suggests that several bioavailable components likely contribute to the observed beneficial effects.
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Spices and herbs: their antimicrobial activity and its determination
TL;DR: Throughout the years numerous investigations concerning the inhibition of microorganisms by spices, herbs, their extracts, essential oils and various constituents have been reported, finding that many of these materials possess significant antimicrobial activity, which in many cases is due primarily to a particular constituent.