アリシン

解説アリシン,たまねぎやにんにくに含まれる特有の刺激臭（香気成分）や辛味成分。たまねぎやにんにくなどに含まれる含硫化合物であるアリインが傷つけられると、酵素アリナーゼの作用によってアリシンが生成される。にんにく、たまねぎ、長ねぎ、にら、らっきょうなどに多く含まれる。講談社 漢方薬・生薬・栄養成分がわかる事典について 情報

用途アリシン,体内でビタミンB1と結合してアリチアミンとなり、ブドウ糖からのエネルギー産生に効果を発揮するほか、疲労回復、新陳代謝の活性化、血栓の予防、風邪の予防・改善、血中脂肪の燃焼促進、コレステロール値の抑制、がんの予防などの作用があるとされる。◇「硫化アリル」「アリル化合物」とも呼ぶ。

説明Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible of the characteristical fiavour of the bulbs.

来歴As the main active substance of garlic, garlic was separated by Cavallito and Bailey in 1944 from crushed garlic. Cavallito firstly clarified the physical properties and chemical structure of the scent of garlic.Fresh garlic does not contain free allicin but only its precursor material alliin. When the garlic undergoes physical mechanical crushing, garlic alliinase is activated and catalyzes the breakdown of alliin into allicin.The reported preparation methods of allicin contain extraction, biosynthesis, and chemical synthesis. Chemical synthesis starts from raw material of diallyldisulfides, m-chloroperoxy benzoic acid to get crude allicin. According to the United States patent report, biosynthesis preparation of allicin comes from natural sources or synthetic, after it is made into a certain concentration of aqueous solution, it is converted into allicin by reaction with alliinase. Extraction of allicin with low boiling nonpolar solvent can acquire pure allicin, but it must be stored at 70°C to prevent from decomposing.

使用Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity.