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Ajoene / ˈ ɑː h oʊ. iː n / is an organosulfur compound found in garlic (Allium sativum) extracts. It is a colorless liquid that contains sulfoxide and disulfide functional groups. The name [ 1 ] (and pronunciation) is derived from "ajo", the Spanish word for garlic.
A bioactive compound is a compound that has an effect on a living organism, tissue or cell, usually demonstrated by basic research in vitro or in vivo in the laboratory. While dietary nutrients are essential to life, bioactive compounds have not been proved to be essential – as the body can function without them – or because their actions are obscured by nutrients fulfilling the function.
Alliin / ˈ æ l i. ɪ n / is a sulfoxide that is a natural constituent of fresh garlic. [1] It is a derivative of the amino acid cysteine.When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time. [14] Among alliums, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or leeks. [14]
Adjika – hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia [47] and Samegrelo. [48] Adjika is usually red, though green adjika can be made with unripe peppers. [49] [50] Advieh – Advieh or adwiya is a spice mixture used in Persian cuisine and Mesopotamian cuisine.
Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]
As such only the L-enantiomer is significant biologically. SAC constituent of aged garlic. A number of related compounds are found in garlic, including the disulfide S-"allylmercaptocysteine" (SAMC, HO 2 CCH(NH 2)CH 2 SSCH 2 C=CH 2) and γ-glutamyl-S-allylcysteine" (GSAC). [1] Allylcysteine is of interest for its potential medicinal properties.
Isoflavones (phytoestrogens) use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2). Daidzein (formononetin) soy, alfalfa sprouts, red clover, chickpeas, peanuts, kudzu, other legumes. Genistein (biochanin A) soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes. Glycitein soy. Isoflavanes