The human allicin-proteome: S-thioallylation of proteins by the garlic defence substance allicin and its biological effects

Gruhlke, MCH; Antelmann, H; Bernhardt, J; Kloubert, V; Rink, L; Slusarenko, AJ

Gruhlke, MCH (reprint author), Rhein Westfal TH Aachen, Dept Plant Physiol, Worringer Weg 1, D-52056 Aachen, Germany.

FREE RADICAL BIOLOGY AND MEDICINE, 2019; 131 (): 144

Abstract

A single clove of edible garlic (Allium sativum L.) of about 10 g produces up to 5 mg of allicin (diallylthiosulfinate), a thiol-reactive sulfur-conta......

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