Allicin Amino Acid

A powerful antibiotic, allicin amino acid is an anti- fungal compound that is found in garlic. However, it does not mean that it can be found in its natural state. When it is chopped or crushed, the enzyme alliinase performs chemically thus converting it to such.

 

Allicin amino acid may not a be a very steady complex because it slowly disintegrates when it stands and is quickly damaged when cooked. Good thing about it is that it will do a large contribution medicinally, it fights artiosclerosis. It also has the ability to dissolve fats as well as an antioxidant to some extent.

 

Dubbed as Mother Nature’s insecticide, allicin amino acid was discovered in 1944 by Cavallito et al who primarily recognized its antimicrobial activity. It has a patent for its antifungal activity in test tubes. Albeit, there were no clinical test that were performed and was never developed into a commercial drug because of its absorption inability and foul smell.

 

Potential Value
There are some manufacturers who attempted to prevent its typical loss so that it would not come together only until after consumption in the hope of producing it inside the body.

 

It is done by measuring the additional water to garlic products that contain both alliin and alliinase to identify how much has been produced. But it then revealed that actual fabrication inise the body is a whole lot different as that being done in a test tube. This is for the reason that intestinal conditions hamper its generation like the belly acid wrecks aliinase and intestinal fluids depletes the amount multiplied.

 

The liquids in the belly and intestines have been discovered to weight the aftermath of ordinary digestion on nutrient in question. The enzyme that catalyzes the conversion of alliin called alliinase, has been discovered to be irreversibly neutralized to more than lower than pH3, an acidic environment found in the belly.

 

Absorption Feature
Allicin amino acid is actually not bioavailable. There was a study conducted wherein 25 participants consumed a big portion approximately 90, 000 micograms versus crushed raw garlic of ten cloves. It showed that not a trace could be detected in both the blood and urine after 1 to 24 hours of intake.

 

Because of its towering reactivity, allicin amino acid was revealed to be entirely metabolized in the liver. If it could have reached the blood, it would have illustrated alterations into other compounds within five minutes. Also, in the method, it could have corrode the cells in the blood that brought about them to drop the capability in carrying oxygen.

 

Prior to that, allicin amino acid is quickly metabolized in the blood and tissues of human beings. It is doubtful however, if it contributes to any other actions in the body such as antithrombotic or better known as, blood thinning.