S-Allyl-y-glutamylcysteine

Scheme (1). Formation of alliin from S-allyl y-glutamylcysteine...

Boiling of whole cloves inactivates the enzyme allinase and only 0.5-1% of alliin is converted to allicin which is rapidly converted to diallyl trisulfide. Also 12% of the y-glutamylcysteines are hydrolyzed to S-allyl cysteine (SAC) and S-l-propenyl cysteine. A similar loss of alliin is found [37]. Boiling of crushed or tiny chopped garlic enables tiie formation of allicin... 

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