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Allicin: chemistry and biological properties
Jan Borlinghaus1, Frank Albrecht1, Martin C H Gruhlke1
1Department of Plant Physiology, RWTH Aachen University, 52056 Aachen, Germany.
Molecules (Basel, Switzerland)
|August 26, 2014
Summary
Allicin, a garlic compound, exhibits broad biological activity by reacting with thiols. This reactive sulfur species shows potential in medicine and agriculture due to its antimicrobial and health-promoting properties.
Area of Science:
- Biochemistry
- Pharmacology
- Plant Science
Background:
- Allicin (diallylthiosulfinate) is a key defense molecule in garlic (Allium sativum L.).
- It is synthesized from alliin (S-allylcysteine sulfoxide) via the alliinase enzyme upon tissue damage.
- Allicin is a reactive sulfur species (RSS) crucial for its biological functions.
Purpose of the Study:
- To review the current understanding of the allicin biosynthetic pathway.
- To explore the diverse biological activities and mechanisms of allicin.
- To highlight the potential applications of allicin in medicine and agriculture.
Main Methods:
- Review of existing literature on allicin biosynthesis and activity.
- Analysis of allicin's redox reactions with thiols in biological systems.
- Examination of allicin's effects on microbial, plant, and mammalian cells.
Main Results:
- Allicin's biosynthesis pathway is detailed.
- Allicin exhibits dose-dependent antimicrobial effects, including against MRSA.
- It induces cell death and inhibits proliferation in cancer cells and affects plant development.
- Sub-lethal concentrations offer cardiovascular benefits like reduced cholesterol and blood pressure.
Conclusions:
- Allicin's biological activity is primarily mediated by redox-dependent mechanisms.
- Its chemical properties underpin its wide-ranging applications in medicine and green agriculture.
- Allicin represents a promising compound with significant therapeutic and agricultural potential.
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