Experientia

, Volume 3, Issue 3, pp 114–115

Über Alliin, die genuine Muttersubstanz des Knoblauchöls

  • A. Stoll
  • E. Seebeck
Kurze Mitteilungen

DOI: 10.1007/BF02137698

Cite this article as:
Stoll, A. & Seebeck, E. Experientia (1947) 3: 114. doi:10.1007/BF02137698

Summary

The authors have succeeded in isolating alliin in a pure, crystalline form and in defining its properties. Alliin is characteristic for certain kinds of garlic; it contains sulphur and nitrogen and represents the initial substance of garlic oil. Alliin itself has no bactericidal action. Upon decomposition—caused by a specific concomitant enzyme, alliinase—the highly bactericidal substance, allicin, is produced. Further decomposition yields the volatile, sharply-odorous allyl-sulphides.

Copyright information

© Birkhäuser Verlag 1947

Authors and Affiliations

  • A. Stoll
    • 1
  • E. Seebeck
    • 1
  1. 1.Chemisch-pharmazeutisches Laboratorium SandozBasel

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