[Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations].

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 Med

journal_title

Planta medica

authors

Blania G,Spangenberg B

doi

10.1055/s-2006-960120

subject

Has Abstract

pub_date

1991-08-01 00:00:00

pages

371-5

issue

4

eissn

0032-0943

issn

1439-0221

journal_volume

57

pub_type

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