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Garlic's Antibacterial Properties What Causes

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Garlic's Antibacterial Properties What Causes THE CHEMISTRY OF GARLIC WHAT CAUSES GARLIC BREATH? There are four major volatile organic compounds responsible for ‘garlic breath’: diallyl disulfide, allyl methyl sulfide, allyl mercaptan, and allyl methyl disulfide. None of these compounds are present in garlic until it is crushed or chopped. O S S S GARLIC'S ANTIBACTERIAL PROPERTIES S S S S ALLICIN ALLYL METHYL SULFIDE S S When garlic is mechanically damaged, enzymes convert the DIALLYL SULFIDE DIALLYL DISULFIDE DIALLYL TRISULFIDE compound alliin to allicin (which gives chopped garlic its aroma). This is broken down further into the afore-mentioned volatile compounds. Sulfur-containing organic compounds give garlic antibacterial properties. Allyl methyl sulfide is broken down in the body more slowly than the Antimicrobial effects have been shown to increase as the number of sulfur other three compounds, so it is the primary volatile responsible for atoms in the compounds increases. garlic breath. It is excreted via sweating, breathing, and through the The organosulfur compounds can penetrate the cell membranes of bacteria urine, and its effects can last up to a day! cells, and combine with certain enzymes or proteins to alter their structure, A few foods have been shown to have some effect on reducing garlic injuring the cells. Allicin, formed initially when garlic is crushed, also has breath, including parsley & milk. antibacterial properties. © COMPOUND INTEREST 2016 - WWW.COMPOUNDCHEM.COM | Twitter: @compoundchem | Facebook: www.facebook.com/compoundchem C Shared under a Creative Commons Attribution-NonCommercial-NoDerivatives Licence. Photo: Ale_Paiva, http://www.freeimages.com/photo/927380 (CC-BY licence) BY NC ND.
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