NUTR 3330 Lecture 7: nutr333-17-allylsulfur-1

• School: University of Guelph
• Department: Nutrition
• Course: NUTR 3330
• Professor: Alison Duncan

Document Summary

Please take a few moments to do it for all your courses when you can. We will focus on the allyl sulfur compounds in __________ Considered one of the best disease- preventing foods. Intestinal disorders, respiratory infections, worms, skin diseases, wounds, symptoms of aging, many more. Used to treat ___________ in world war ii. Ground/sliced and applied directly to wound to inhibit spread of infection. Likely developed as a plant-protective mechanism against external influences. Ranges between 0. 53 to 1. 3% dry weight. Can also occur, particularly after alcohol fermentation. Crushing or damaging, chewing of garlic bulb. Structure of allicin (cid:1)formed from alliin by the enzyme ______________ (cid:1)rapidly converted to numerous breakdown products. ____________ garlic has been associated with a decrease in odor. Thought to be due to a reduction in. Garlic sulfur compounds have been researched in the following health areas: Compounds most studied include the products of allicin breakdown (das, dads, dats, ajoene) (1) anti-microbial /