What enzyme converts alliin into allicin when the garlic bulb is crushed?
Answer
alliinase
The transformation of the compound alliin into the primary active component, allicin, relies entirely on the presence and activity of the enzyme alliinase. This conversion process is crucial because allicin is responsible for the characteristic pungent odor of fresh garlic and many of its associated therapeutic benefits, especially its immediate antimicrobial actions. This reaction is a fundamental step in unlocking garlic's medicinal potential, triggered specifically by mechanical damage such as crushing or chopping the bulb.
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