{"id":4574,"date":"2024-02-19T23:25:58","date_gmt":"2024-02-19T16:25:58","guid":{"rendered":"https:\/\/lampangfood.com\/?p=4574"},"modified":"2024-02-19T23:33:16","modified_gmt":"2024-02-19T16:33:16","slug":"allicin","status":"publish","type":"post","link":"https:\/\/lampangfood.com\/en\/news\/allicin\/","title":{"rendered":"Allicin"},"content":{"rendered":"\t\t
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Allicin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Febuary 2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Allicin\u00a0is an\u00a0organosulfur compound\u00a0obtained from\u00a0garlic. When fresh garlic is chopped or crushed, the enzyme\u00a0alliinase\u00a0converts\u00a0alliin\u00a0into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as\u00a0diallyl disulfide. Allicin is an\u00a0antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.<\/p>

Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a\u00a0thioester\u00a0of\u00a0sulfenic acid. It is also known as allyl thiosulfinate.\u00a0Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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NEWS & EVENT<\/span>\u00a0UPDATE<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Aspartame<\/a><\/h2><\/header><\/div>
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Allicin<\/a><\/h2><\/header><\/div>
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Allicin Febuary 2024 Allicin\u00a0is an\u00a0organosulfur compound\u00a0obtained from\u00a0garlic. When fresh garlic is chopped or crushed, the enzyme\u00a0alliinase\u00a0converts\u00a0alliin\u00a0into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as\u00a0diallyl disulfide. Allicin is an\u00a0antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a\u00a0thioester\u00a0of\u00a0sulfenic acid. It is also known as allyl thiosulfinate.\u00a0Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. NEWS & EVENT\u00a0UPDATE Allicin Read More<\/p>\n","protected":false},"author":1,"featured_media":4584,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[32],"tags":[],"class_list":["post-4574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nAllicin - Lampang Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lampangfood.com\/en\/news\/allicin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Allicin - Lampang Food\" \/>\n<meta property=\"og:description\" content=\"Allicin Febuary 2024 Allicin\u00a0is an\u00a0organosulfur compound\u00a0obtained from\u00a0garlic. 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When fresh garlic is chopped or crushed, the enzyme\u00a0alliinase\u00a0converts\u00a0alliin\u00a0into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as\u00a0diallyl disulfide. Allicin is an\u00a0antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a\u00a0thioester\u00a0of\u00a0sulfenic acid. It is also known as allyl thiosulfinate.\u00a0Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. 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