What characteristic describes allicin once it is formed from alliin?
Answer
relatively unstable
Allicin, while potent, is inherently unstable after it is generated by the action of alliinase on alliin. This instability means that once formed, allicin begins to break down quickly into a variety of other beneficial sulfur-containing compounds. This rapid degradation is why methods of preparation are so critical; processes like cooking, which involve heat, rapidly inactivate the alliinase enzyme, thus preventing the immediate production of allicin, or breaking down any that was formed prematurely. Maintaining its presence requires consuming garlic raw or applying specific timing techniques.
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