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Über Alliin, die genuine Muttersubstanz des Knoblauchöls (1947)

Stoll, A. ; Seebeck, E.

Springer

Cellular and molecular life sciences 3 (1947), S. 114-115

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ISSN: 1420-9071

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Medicine

Notes: Summary The authors have succeeded in isolating alliin in a pure, crystalline form and in defining its properties. Alliin is characteristic for certain kinds of garlic; it contains sulphur and nitrogen and represents the initial substance of garlic oil. Alliin itself has no bactericidal action. Upon decomposition—caused by a specific concomitant enzyme, alliinase—the highly bactericidal substance, allicin, is produced. Further decomposition yields the volatile, sharply-odorous allyl-sulphides.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF02137698

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