Which compound in garlic contributes to its antimicrobial property?
Show answer & explanation
Correct answer: A
Explanation
Solution: The correct answer is Allicin.
Explanation:
☛ Allicin is an organosulfur compound that is responsible for the distinct pungent aroma and antimicrobial properties of garlic.
☛ It is produced when raw garlic is chopped, crushed, or damaged, triggering the enzyme alliinase to convert the precursor amino acid alliin into allicin.
☛ Allicin demonstrates broad-spectrum activity against various bacteria, fungi, viruses, and parasites by inhibiting essential sulfur-containing enzymes in microorganisms.
Extra Exam-Relevant Facts:
☛ Garlic: Its botanical name is Allium sativum, and it belongs to the Amaryllidaceae (or Liliaceae) family.
☛ Curcumin: A bright yellow chemical compound found in turmeric (Curcuma longa) with strong anti-inflammatory and antioxidant properties.
☛ Eugenol: An aromatic phenolic compound primarily extracted from clove oil (Syzygium aromaticum), commonly used in dentistry as an analgesic and antiseptic.
☛ Ascorbic acid: Commonly known as Vitamin C, a water-soluble vitamin abundant in citrus fruits and amla that prevents scurvy.
Important One-Liners for Upcoming Exams:
☛ Which enzyme converts alliin into allicin in crushed garlic? → Alliinase
☛ Which active compound gives black pepper its pungency? → Piperine
☛ Which chemical compound causes the burning sensation in chili peppers? → Capsaicin
☛ Which sulfur-containing compound causes tearing when onions are cut? → Syn-propanethial-S-oxide
☛ Which active component is responsible for the medicinal properties of ginger? → Gingerol