In particular, whole garlic contains a compound called alliin. When garlic is crushed, minced, chopped, or chewed, alliin turns into allicin (with a “c”), which accounts for up to 80% of ...

Your pickled garlic turns blue due to a fascinating chemical reaction. Don't worry -- it's not harmful. Still, you can avoid the color change with a few tricks.

An alliin lyase activity stain, based on detecting aminocrotonate-generating enzymes, shows activity to be restricted to bundle sheath cells in fresh material. Finally, enrichment of alliin lyase in ...

Alliin ist chemisch von der für den Menschen essentiellen schwefelhaltigen Aminosäure Cystein abgeleitet und stellt eine Vorstufe des pharmakologisch wirksamen Allicins dar. Es liegt in den Knollen ...

In den Zehen befinden sich zwei besondere Inhaltsstoffe: die geruchsfreie schwefelhaltige Aminosäure Alliin und das Alliin- spaltende Enzym Alliinase. Wird die Zehe von außen beschädigt, setzt ...

First off, older garlic doesn't just taste bitter — as garlic ages, it harbors more and more sulfur components like alliin, which makes it more susceptible to color-changing chemical reactions.