Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic
Abstract The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H2O2:DADS = 2:1.6, reacted for 6.5 ...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-02-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00374-2 |
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