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|Section2= }} Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944.〔 When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide. It exhibits antibacterial, antifungal, antiviral, and antiprotozoal activity. Allicin is garlic's defense mechanism against attacks by pests.〔(What is Allicin? ). Phytochemicals.info. Retrieved on 2012-12-26.〕 ==Structure and occurrence== Allicin features the thiosulfinate functional group, R-S(O)-S-R. The compound is not present in garlic unless tissue damage occurs,〔 and is formed by the action of the enzyme alliinase on alliin.〔 Allicin is chiral but occurs naturally only as a racemate. The racemic form can also be generated by oxidation of diallyl disulfide: :(SCH2CH=CH2)2 + RCO3H → CH2=CHCH2S(O)SCH2CH=CH2 + RCO2H Alliinase is irreversibly deactivated below pH 3; as such, allicin is generally not produced in the body from the consumption of fresh or powdered garlic. Furthermore, allicin can be unstable, breaking down within 16 h at 23 °C. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「allicin」の詳細全文を読む スポンサード リンク
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