Ajoene
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221103531
2008-06-23T01:53:57Z
DOI bot
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[[Image:Ajoene-2D-skeletal.png|thumb|right|300px|[[Skeletal formula]] of ajoene]]
'''Ajoene''' ({{pronEng|ˈɑːhoʊiːn}}) is a [[chemical compound]] available from [[garlic]] (''Allium sativum''). The name (and pronunciation) is derived from "ajo", the [[Spanish language|Spanish]] word for garlic. It is found as a mixture of two isomers, E-, and Z- 4,5,9-trithiadodeca-1,6,11-triene 9-oxide.
Ajoene, an unsaturated [[disulfide]], is formed from the bonding of three [[allicin]] [[molecule]]s. Allicin is a sulfinyl compound that gives garlic its strong [[odor]] and [[flavor]]. The release of allicin occurs after a garlic clove is crushed or finely chopped. Subsequent formation of ajoene occurs when allicin is dissolved in various solvents including edible oils. Ajoene is also found in garlic extract. Ajoene is most stable and most abundant in macerate of garlic (chopped garlic in edible oil).
Scientists have found that ajoene has many [[medicinal properties|properties]] of interest to current [[medicine]]. It functions as an [[antioxidant]], by inhibiting the release of [[superoxide]]. Ajoene also has antithrombotic (anti-clotting) properties, which helps prevent [[platelet]]s in the [[blood]] from forming [[blood clot]]s, potentially reducing the risk of [[heart disease]] and [[stroke]] in humans. Ajoene is also known to have effective broad-spectrum antimicrobial (antibacterial and antifungal) properties, helpful in preventing [[yeast infection]] (''Candida albicans'') and treating [[athlete's foot]] (''tinea pedis''), for example. Ajoene has even been shown effective in inhibiting [[tumor]] [[Cell (biology)|cell]] growth by targeting the [[microtubule]] cytoskeleton of such cells.
{{commonscat|ajoene}}
== References ==
* {{cite journal | author=Eric Block | title= The chemistry of garlic and onions | journal=Scientific American | volume=252 | issue=March | year=1985 | pages=114–119}}
==External links==
[[Category:Organic disulfides]]
[[hu:Ajoén]]
[[ja:アホエン]]
[[pl:Ajoen]]