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Allistatin is the collective name for two chemicals, allistatin I and allistatin II, which may be found in garlic.[1] There is no conclusive evidence of its existence, or the existence of the related compound garlicin.[2] It is a sulfur-free chemical and plays an active role within garlic.[3][4] It is most likely a flavonoid.[1]
There is no experimental evidence of the structure of allistatin;[5] some studies claim it is similar to cyanidin, while others found it shared similarities with garlicin (but not allicin).[5]
References
edit- ^ a b Abaza, Sherif; Etewa, Samia E. (2010). "Herbal Medicine and Parasitic Diseases". Parasitologists United Journal.
- ^ Koch, Heinrich P. (1993-07-01). "Garlicin—fact or fiction? the antibiotic substance from garlic ( Allium sativum L.)". Phytotherapy Research. 7 (4): 278–280. doi:10.1002/ptr.2650070403. ISSN 0951-418X.
- ^ Koca, I.; Tasci, B. (October 2016). "Garlic as a functional food". Acta Horticulturae (1143): 139–146. doi:10.17660/ActaHortic.2016.1143.20.
- ^ Grégrová, A.; Čížková, H.; Bulantová, I.; Rajchl, A.; Voldřich, M. (31 December 2013). "Characteristics of garlic of the Czech origin". Czech Journal of Food Sciences. 31 (6): 581–588. doi:10.17221/539/2012-CJFS.
- ^ a b Ezeorba, Timothy Prince Chidike; Ezema, Chinonso Anthony; Asomadu, Rita Onyekachukwu; Chibuogwu, Christian Chiazor; Ezeorba, Wisdom Favour Chinedu; Ezeorba, Chinenye Patience; Joshua, Parker Elijah (June 2022). "Allistatin: A potent yet uncharacterized therapeutic nugget in Allium sativum". Pharmacological Research - Modern Chinese Medicine. 3. doi:10.1016/j.prmcm.2022.100121. S2CID 249253389.