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出典:『Wikipedia』 (2011/02/16 17:44 UTC 版)

英語による解説

引用

Allixin is a phytoallexin found in garlic (Allium sativum) bulbs. It was first isolated and characterized in 1989. When garlic is stored for long periods of time, it can form visible accumulations of crystalline allixin on its surface, particularly in areas where tissue has become necrotic. After 2 years of storage, the amount of allixin accumulated can approach 1% of the dry weight of the cloves. Since allixin has weak antimicrobial activity, these high concentrations are thought to be produced by the garlic bulb to protect itself from further damage from microorganisms.