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Composition and antimicrobial properties of sulphur-containing constituents of Garlic (Allium Sativum)

Williams, C.F. and Lloyd, D. 2012. Composition and antimicrobial properties of sulphur-containing constituents of Garlic (Allium Sativum). In: Valgimigli, L. ed. Essential oils as natural food additives: Composition, applications, antioxidant and antimicrobial properties, Nova Science Publishers, pp. 287-304.

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Abstract

Active components of commercially available garlic preparations include; allicin, ajoene, allyl alcohol, diallyl disulphide and higher polysulphides. However as a natural mixture the antimicrobial effects may be synergistic and the most effective treatments obtained from fresh garlic extracts. Here, we summarise recent advances in the molecular mechanisms of action of these compounds and suggest future developments whereby chemical modification might be effective at improving the natural properties. Despite more than 6000 years of use, garlic appears not to have induced microbial resistance, a factor which is attributed both to its chemical complexity and to dynamics of degradation of the primary active component allicin.

Item Type: Book Section
Date Type: Publication
Status: Published
Schools: Biosciences
Publisher: Nova Science Publishers
ISBN: 9781621002826
Last Modified: 19 Feb 2020 10:30
URI: http://orca-mwe.cf.ac.uk/id/eprint/127760

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