Properties Garlic

alliin, sulfur-containing compound found in garlic.

fresh or crushed garlic yields sulfur-containing compounds alliin, ajoene, diallyl polysulfides, vinyldithiins, s-allylcysteine, , enzymes, saponins, flavonoids, , maillard reaction products, not sulfur-containing compounds.

the phytochemicals responsible sharp flavor of garlic produced when plant s cells damaged. when cell broken chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger breakdown of several sulfur-containing compounds stored in cell fluids (cytosol). resultant compounds responsible sharp or hot taste , strong smell of garlic. of compounds unstable , continue react on time. among members of onion family, garlic has far highest concentrations of initial reaction products, making garlic more potent onion, shallot, or leeks. although many humans enjoy taste of garlic, these compounds believed have evolved defensive mechanism, deterring animals such birds, insects, , worms eating plant. because of this, people throughout history have used garlic keep away insects such mosquitoes , slugs.

a large number of sulfur compounds contribute smell , taste of garlic. allicin has been found compound responsible hot sensation of raw garlic. chemical opens thermo-transient receptor potential channels responsible burning sense of heat in foods. process of cooking garlic removes allicin, mellowing spiciness. allicin, along decomposition products diallyl disulfide , diallyl trisulfide, major contributors characteristic odor of garlic, other allicin-derived compounds, such vinyldithiins , ajoene. because of strong odor, garlic called stinking rose . when eaten in quantity, garlic may evident in diner s sweat , garlic breath following day. because garlic s strong-smelling sulfur compounds metabolized, forming allyl methyl sulfide. allyl methyl sulfide (ams) cannot digested , passed blood. carried lungs , skin, excreted. since digestion takes several hours, , release of ams several hours more, effect of eating garlic may present long time.

the well-known phenomenon of garlic breath allegedly alleviated eating fresh parsley. herb is, therefore, included in many garlic recipes, such pistou, persillade, , garlic butter spread used in garlic bread.

because of ams in bloodstream, believed act mosquito repellent, no clinically reported evidence suggests effective.

abundant sulfur compounds in garlic responsible turning garlic green or blue during pickling , cooking. under these conditions (i.e. acidity, heat) sulfur-containing compound alliinase react common amino acids make pyrroles, clusters of carbon-nitrogen rings. these rings can linked polypyrrole molecules. ring structures absorb particular wavelengths of light , appear colored. two-pyrrole molecule looks red, three-pyrrole molecule looks blue , four-pyrrole molecule looks green (like chlorophyll, tetrapyrrole). chlorophyll, pyrrole pigments safe eat.

upon cutting, similar color change in onion caused reactions of amino acids sulfur compounds, garlic can turn green.