Alliin

<p>Alliin /ˈæli.ɪn/ is a <a href="/facts/Sulfoxide/Stk3Vnj9">sulfoxide</a> that is a natural constituent of fresh <a href="/facts/Garlic/NschLR1S">garlic</a>. It is a derivative of the <a href="/facts/Amino_acid/WDxYwBny">amino acid</a> <a href="/facts/Cysteine/kbqvUm6d">cysteine</a>. When fresh garlic is chopped or crushed, the enzyme <a href="/facts/Alliinase/ILJgSy3m">alliinase</a> converts alliin into <a href="/facts/Allicin/tPLWtC2a">allicin</a>, which is responsible for the aroma of fresh garlic. Allicin and other thiosulfinates in garlic are unstable and form a number of other compounds, such as diallyl sulfide (DAS), <a href="/facts/Diallyl_disulfide/f3JAd8b9">diallyl disulfide</a> (DADS) and <a href="/facts/Diallyl_trisulfide/SFrK0YHY">diallyl trisulfide</a> (DAT), dithiins and <a href="/facts/Ajoene/1wmeleAc">ajoene</a>. Garlic powder is not a source of alliin, nor is fresh garlic upon maceration, since the enzymatic conversion to allicin takes place in the order of seconds.
</p><p>Alliin was the first natural product found to have both carbon- and sulfur-centered <a href="/facts/Stereochemistry/XkcRVNwd">stereochemistry</a>.
</p>

Alliin open-in-new

Alliin