Allicin is a ~0.4 wt% component in garlic with antimicrobial and possibly anticancer and antioxidant activity. It is unstable and therefore difficult to measure. An assay was developed in which the stable precursor alliin is added to freshly crushed garlic and converted to allicin by the enzyme alliinase found in garlic.
Allicin is a ~0.4 wt% component in garlic with antimicrobial and possibly anticancer and antioxidant activity. It is unstable and therefore difficult to measure. An assay was developed in which the stable precursor alliin is added to freshly crushed garlic and converted to allicin by the enzyme alliinase found in garlic.
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