Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic

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: Shanshan Zhou, Xiaoying Yan, Xuguang Qiao, Zhichang Qiu, Weihe Zhu, Xiaoming Lu, Zhenjia Zheng, Bin Zhang
Format: Article
Language:English
Published: Nature Portfolio 2025-02-01
Series:npj Science of Food
Online Access:https://doi.org/10.1038/s41538-025-00374-2
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