Allixin accumulation with long-term storage of garlic |
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Authors: | Kodera Yukihiro Ayabe Masanori Ogasawara Kozue Yoshida Susumu Hayashi Norihiro Ono Kazuhisa |
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Affiliation: | Healthcare Institute, Wakunaga Pharmaceutical Co., Ltd., Japan. kodera_y@wakunaga.co.jp |
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Abstract: | Extremely high accumulation of allxiin, a phytoalexin derived from garlic, was observed in necrotic tissue areas after long-term storage. The allixin produced recrystallized on the surface of the garlic clove. The amount of allixin produced in raw garlic with necrotic tissue areas was 1400 ng/mg wet garlic, which exceeds the minimum exhibitory concentration of allixin. After approximately 2 years of storage, amount of allixin accumulated reached slightly less than 1% of the dry weight of garlic cloves. |
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