Abstract:
:In garlic (Allium sativum L.) the enzyme alliin lyase catalyzes the cleavage of alliin into allicin which reacts further to furnish ajoene. A simultaneous determination of allicin and ajoene is introduced which, in contrast to the determination of alliin only, allows for the testing of the activity of alliin lyase. It can be demonstrated that at a pH value of less than 3 the enzyme produces only small amounts of allicin. For this reason preparations from garlic should be administered only as enteric-coated formulations.
journal_name
Planta Medjournal_title
Planta medicaauthors
Blania G,Spangenberg Bdoi
10.1055/s-2006-960120subject
Has Abstractpub_date
1991-08-01 00:00:00pages
371-5issue
4eissn
0032-0943issn
1439-0221journal_volume
57pub_type
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