Overview of Allicin
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its unique odor. ....
f
-------------->
spin on -------->-
spin off
------
>space fill/cpk
-------->
stick
---->
ball-and-stick
To Rotate the Molecule--->Left Click and Drag
To Zoom-->>Left Click + hold Shift button and Drag Vertically
Jmol Menu --->>Right-Click
PDB File for Allicin Molecule click
here.
- What is Anti-Aging Medicine
- What is Senescence?
- What are Senolytics?
- About Caloric Restriction
- Mtor and Rapamycin
- The IKK/NF-κB signaling pathway in aging
- Exercise and Anti-Aging
- Meditation and Anti-Aging