|Authors: ||S.J. Sterling, D.R. Eagling|
|Keywords: ||allicin, alliin, garlic, cholesterol|
Allicin (an allyl thiosulfinate), is the main bioactive compound produced by garlic.
It is present in the bulb in the form of alliin, which is converted to allicin when the bulb is cut or crushed.
Allicin is thought to have therapeutic activity, particularly in the reduction of elevated plasma cholesterol.
Allicin production was measured by HPLC in 200 samples of Australian grown garlic, and from this, alliin levels were calculated in mg/g FW. Almost fifty percent (95 out of 200) of the varieties tested produced greater than 4.5 mg/g (fresh weight) of allicin, suggested to be adequate for pharmaceutical use.
The highest recorded level was 9.0 mg/g (by fresh weight). Six samples from our study recorded allicin yields over 7.7 mg/g by fresh weight, the highest previously recorded level, which confirms that Australian grown garlic is one of the most potent sources of allyl thiosulfinates in the world.
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