Thiol-Modification as Important Mode of Action for Allicin from Garlic (<em>Allium sativum</em>)

Abstract

Garlic is a common ingredient in food, normally used as spice but is also used since ancient times for its health beneficial activity. The thiosulfinate allicin is the first active compound in freshly damaged garlic tissue and reacts with thiol-groups. Hence, allicin is able to modify thiol groups, both of protein cysteine-residues and low-molecular weight thiols like glutathione. This thiol-modification is supposed to be an important mechanism for allicin’s biological activity. Here, the mechanisms and possible targets for allicin in cells are discussed.

Keywords

• garlic
• <i>Allium sativum</i>
• allicin
• thiol
• <i>S</i>-thioallylation