From Allium sativum

Methyl-27/-thiopyran was identified among 20 other components in the oil from Allium sativum (88MI3). The supplementation of boiler chick feeds with various selenium compounds including 4//-selenopyran 13b has been investigated (90MI1). 

Suetsuna K. (1998) Isolation and characterization of angiotensin I-converting enzyme inhibitor dipeptides derived from Allium sativum L (garlic). J Nutr Biochem 9 415—419. 

Krest, I. and Keusgen, M. (1999) Quality of herbal remedies from Allium sativum differences between garlic powder and fresh garlic. Planta Med. 65(2) 139-143. 

Mohammad SF, Woodward SC (1986) Characterization of a potent inhibitor of platelet aggregation and release reaction isolated from Allium sativum (garlic). Thromb Res 44(6) 793-806... 

Muetsch-Eckner, M., Meier, B., Wright, A.D., and Sticher, O. 1992. y-Glutamyl peptides from Allium sativum bulbs. Phytochemistry 52(7) 2389-2391. 

The antibacterial substance from Allium sativum (47) is a sulfoxide which reacts with cysteine and, presumably, it could be listed with the sulfhydryl-inactivating substances. 

Allyl IS derived from the botanical name for garlic Allium sativum) It was found in 1892 that the major component obtained by distilling garlic oil is H2C=CHCH2SSCH2CH=CH2 and the word a//y/was coined for the H2C=CHCH2— group on the basis of this origin... 

Vinyl-3,6-dihydro-l,2-dithiin 2-oxide has been isolated as one of the main components from garlic Allium sativum) <2001MI867>. Its structure was elucidated by NMR and MS. 

ESR spectroscopy has been used to study a number of other redox reactions of phytochemical interest. It has been demonstrated that reduction of Cr(VI) to Cr(V) and Cr(III) can be brought about in the cortex of garlic (Allium sativum) roots (Micera and Dessi, 1988). Plant roots equilibrated with 250 ppm Cr(VI) as dichromate showed spectra attributed to Cr(V) species (g0 = 1.970) even after short incubation times. From the hyperfine splitting it was concluded that the Cr(V) was coordinated primarily to oxygens. With longer contact time, a second signal attributed to Cr(III)... 

Park, K.I., Park, J.Y., Kim, K.H., Choi, K.S., Choi, I.H., Kim, C.S. and Shin, S.C. (2005) Nematicidal activity of plant essential oils and components from garlic (Allium sativum) and cinnamon (Cinnamomum verum) oils against the pine wood nematode (Bursaphelenchus xylophilus). Nematology 7, 767-774. 

Alkyl sulfides and thiols. Some alkyl thiols and sulfides, notably those from commonly ingested Allium sativum (garlic) and Allium cepa (onion) (Alliaceae), are variously bioactive as odorants and antimicrobials. Propanethial S-oxide (CH3-CH2-CH=S=0) is a lachrymatory irritant principle of onion. Allicin (S-oxodiallydisulfide CH2=CH—CH2-SO-S-CH2— CH=CH2), diallyldisulfide (CH2=CH-CH2-S-S-CH2-CH=CH2) and diallylsulfide (CH2=CH—CH2—S—CH2-CH=CH2) are major odorants of garlic that are reactive and irritant because of the allyl groups. Dimethyl disulfide (CH3—S—S-CH3), dipropyl disulfide (CH3-CH2-CH2-S-S-CH2-CH2-CH3), methyl allyl disulfide (CH3-S-S-CH2-CH=CH2) and propane-1-thiol (CH3-CH2—CH2—SH) are further Allium odorants. Methane thiol (methyl mercaptan CH3—SH) is a widespread plant volatile and notably derives from anaerobic bacterial degradation of cysteine as in human flatus and bad mouth odour. The aliphatic disulfides allicin and ajoene inhibit proinflammatory expression of iNOS. 

How are organic compounds named Long ago, the name of a compound was often based on the plant or animal source from which it was obtained. For example, the name for formic acid, a caustic compound isolated from certain ants, comes from the Latin word formica, meaning ant and alli-cin, the pungent principal of garlic, is derived from the botanical name for garlic. Allium sativum. 

Lawson, L.D. and Wang, Z J. (1993) Pre-hepatic fate of the organosulfur compounds derived from garlic (Allium sativum). Planta Med. 59 A688-A689. 

Fuzhisan, a Chinese herbal medicine Galantamine from the snowdrop Galanthus woronowii Garni- Chunghyuldan Ganoderma lucidum Garlic (Allium sativum)... 

The active constituents are usually secondary metabolites, derived from biosynthetie pathways present within the plant tissue. Allicin, a sulphur eompound, present in garlie (Allium sativum) is considered to be the active constituent. It is produced from alliin by an enzymatic reaction in response to injury. Allicin due to its noxious smell proteets garlic from attack of pests also. Thus an active constituent has therapeutic as well as protective activity. 

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