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Über Alliin, die genuine Muttersubstanz des Knoblauchöls

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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.

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Authors and Affiliations

  1. Chemisch-pharmazeutisches Laboratorium Sandoz, Basel

    A. Stoll & E. Seebeck

Authors
  1. A. Stoll
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  2. E. Seebeck
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Stoll, A., Seebeck, E. Über Alliin, die genuine Muttersubstanz des Knoblauchöls. Experientia 3, 114–115 (1947). https://doi.org/10.1007/BF02137698

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  • DOI: https://doi.org/10.1007/BF02137698

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