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Open AccessAbstract

Thiol-Modification as Important Mode of Action for Allicin from Garlic (Allium sativum)

Department of Plant Physiology (Bio III), RWTH Aachen University, Worringer Weg 1, 52056 Aachen, Germany
Presented at the Natural Products and the Hallmarks of Chronic Diseases—COST Action 16112, Luxemburg, 25–27 March 2019.
Proceedings 2019, 11(1), 27; https://doi.org/10.3390/proceedings2019011027
Published: 18 April 2019
PDF [178 KB, uploaded 18 April 2019]

Abstract

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, both of protein cysteine-residues and low-molecular weight thiols like glutathione. This thiol-modification is supposed to be an important mechanism for allicin’s biological activity. Here, the mechanisms and possible targets for allicin in cells are discussed.
Keywords: garlic; Allium sativum; allicin; thiol; S-thioallylation garlic; Allium sativum; allicin; thiol; S-thioallylation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Gruhlke, M.C.H. Thiol-Modification as Important Mode of Action for Allicin from Garlic (Allium sativum). Proceedings 2019, 11, 27.

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