(Bio)synthesis, extraction and purification of garlic derivatives showing therapeutic properties.
Year: 2013
Type: article
Abstract: Plants of the Allium genus, for example garlic and onion, are relatively odourless as long as they are intact. But if they are crushed or cut, a bunch of strong aromas are released. This is the result of a reaction between the enzyme alliinase and its substrates, alk(en)yl cysteine derivatives, probably as a defence against pests (Ellmore et al., 1994; Ankri et al., 1999). This occurs after cell damage as before, both compounds are in separate cell compartments
Source: PubMed
Authors: B Dethier, K Nott, M L Fauconnier
Institution: University of Liège
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2103361050