Alliin

Plant: various types of leeks, such as wild garlic (Allium ursinum) and especially garlic (Allium sativum).

• Is a non-proteinogenic, sulfur-containing amino acid
• First described in 1950 by the Swiss chemists A. Stoll and E. Seebeck, alliin is a natural constituent of various leek species, such as wild garlic and especially garlic

Occurrence:

• Tubers of the salmon family contain both alliin and the alliin-cleaving enzyme alliinase
• Alliin is stored in the cytoplasm of intact cells

Properties:

• Is chemically derived from, the sulfur-containing amino acid cysteine, which is essential for humans, and is a precursor of the pharmacologically active allicin