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[Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations].
Planta Med. 1991 Aug; 57(4):371-5.PM

Abstract

In garlic (Allium sativum L.) the enzyme alliin lyase catalyzes the cleavage of alliin into allicin which reacts further to furnish ajoene. A simultaneous determination of allicin and ajoene is introduced which, in contrast to the determination of alliin only, allows for the testing of the activity of alliin lyase. It can be demonstrated that at a pH value of less than 3 the enzyme produces only small amounts of allicin. For this reason preparations from garlic should be administered only as enteric-coated formulations.

Authors+Show Affiliations

E. Scheurich Pharmwerk GmbH, Federal Republic of Germany.No affiliation info available

Pub Type(s)

Journal Article

Language

ger

PubMed ID

1775580

Citation

Blania, G, and B Spangenberg. "[Formation of Allicin From Dried Garlic (Allium Sativum): a Simple HPTLC Method for Simultaneous Determination of Allicin and Ajoene in Dried Garlic and Garlic Preparations]." Planta Medica, vol. 57, no. 4, 1991, pp. 371-5.
Blania G, Spangenberg B. [Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations]. Planta Med. 1991;57(4):371-5.
Blania, G., & Spangenberg, B. (1991). [Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations]. Planta Medica, 57(4), 371-5.
Blania G, Spangenberg B. [Formation of Allicin From Dried Garlic (Allium Sativum): a Simple HPTLC Method for Simultaneous Determination of Allicin and Ajoene in Dried Garlic and Garlic Preparations]. Planta Med. 1991;57(4):371-5. PubMed PMID: 1775580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations]. AU - Blania,G, AU - Spangenberg,B, PY - 1991/8/1/pubmed PY - 1991/8/1/medline PY - 1991/8/1/entrez SP - 371 EP - 5 JF - Planta medica JO - Planta Med VL - 57 IS - 4 N2 - In garlic (Allium sativum L.) the enzyme alliin lyase catalyzes the cleavage of alliin into allicin which reacts further to furnish ajoene. A simultaneous determination of allicin and ajoene is introduced which, in contrast to the determination of alliin only, allows for the testing of the activity of alliin lyase. It can be demonstrated that at a pH value of less than 3 the enzyme produces only small amounts of allicin. For this reason preparations from garlic should be administered only as enteric-coated formulations. SN - 0032-0943 UR - https://www.unboundmedicine.com/medline/citation/1775580/[Formation_of_allicin_from_dried_garlic__Allium_sativum_:_a_simple_HPTLC_method_for_simultaneous_determination_of_allicin_and_ajoene_in_dried_garlic_and_garlic_preparations]_ L2 - http://www.thieme-connect.com/DOI/DOI?10.1055/s-2006-960120 DB - PRIME DP - Unbound Medicine ER -