Phytochemical Alliin, the Potent Antioxidant

Antioxidants are stable atoms produced by the host or from the dietary sources with a function that inhibits free radicals.

Free radicals are the unstable atoms with highly reactive nature and single electron on the outermost ring. Therefore, in order for them to become stable, free radicals are ready to intercept or donate an electron to other stable atoms, leading to a chain reaction that can not be stopped until all electrons on the outermost ring are paired or inhibited by antioxidants.

Oxidative stress is a condition associated with overexpression of free radicals compared to low levels of antioxidants in the body. Over time, oxidative can cause protein, lipid, and cellular damage, leading to cell injury and death that facilitate the onset of chronic diseases, including CVD and cancer.

Believe it or not, free radicals at a moderate level are necessary for the body function, including maintaining the heart in the regulation of relaxation and constriction. However, if levels of free radical presented with a large amount, they can cause heart disease.

Most common types of free radical include
* Hydroxyl radical (OH•)
The hydroxyl radical is the neutral form of the hydroxide ion (OH–) produced from the decomposition of hydroperoxides (ROOH) by the reaction of an elevation in energy level above an arbitrary baseline energy state molecular oxygen.

* Superoxide anion radical (O2–•)
A superoxide anion is a compound that possesses an atom or molecule in which the total number of electrons is not equal to the total number of protons, giving it a net positive or negative electrical charge with the chemical formula O2− with one unpaired electron, leading to the generating of superoxide anion free radical.

* Singlet oxygen
Singlet oxygen is the common name used for the diamagnetic form of molecular oxygen (O2), which is less stable than the normal triplet oxygen.

* Hydrogen peroxide
Hydrogen peroxide (H2O2) is the simplest peroxide, a clear liquid, slightly more viscous than water, that appears colorless in dilute solution. It is considered a highly reactive oxygen species because of its strong oxidizing capacity.

* Lipid peroxyl free radical
Lipid peroxidation is a process in which free radicals steal electrons from the lipids in cell membranes, most often affecting polyunsaturated fatty acids, that can lead to cell membrane damage.

* Nitric oxide
Nitric oxide is a chemical compound with chemical formula NO. Even though low levels of NO production are important in protecting the liver from ischemic damage and contributing to proper smooth muscle contraction and growth, but its free radical and toxic nature can cause DNA damage and inflammation.

* Alkoxyl radical
Alkoxyl radical which is an alkyl (carbon and hydrogen chain) group singular bonded to oxygen can result in cellular damage caused by oxyfluorfen, a herbicide.

*Peroxynitrite
Peroxynitrite is the anion with the formula ONOO−reacted quickly with carbon dioxide, leading to the forming of carbonate and nitrogen dioxide radicals.

Alliin (S-allyl-L-cysteine-S-oxide) is a phytochemical compound sulfoxide,. a derivative of the amino acid cysteine, belonging to the class of sulfur compounds, found abundantly in fresh garlic and onion.

On finding a natural ingredient for the treatment of diseases associated with oxidative stress, researchers investigate the alliin antioxidant effects.

By comparing four main chemical classes, alliin, allyl cysteine, allyl disulfide, and allicin, prepared by chemical synthesis or purification, researchers found that
* Alliin was the best free radical scavenged superoxide, compared to others phytochemicals.
* Allicin suppressed the formation of superoxide by inhibiting the xanthine/xanthine oxidase system associated with the generation of ROS.

* The antioxidant activity induced by alliin was probably associated with a thiol exchange mechanism, a chemical reaction in which a thiolate group −S− attacks a sulfur atom of a disulfide bond −S−S−.

* Hydroxyl radicals were also inhibited by alliin.

* However, alliin did prevent alliin, allicin microsomal lipid peroxidation.

Based on the findings, researchers wrote, "both alliin and allyl cysteine were hydroxyl scavengers, and allyl disulfide was a lipid peroxidation terminator"

In other words, alliin protects the body against the overexpression of free radicals in the induction of a chain reaction to cause lipid and cellular damage.

Dr, Chung LY again in the summary, said, " our findings indicated that allyl disulfide, alliin, allicin, and allyl cysteine exhibit different patterns of antioxidant activities as protective compounds against free radical damage".


Taken altogether, alliin may be considered supplements for the prevention and treatment of diseases associated with oxidative stress, pending on the confirmation of the larger sample size and multicenter human study.

Intake of alliin in the form of supplements should be taken with extreme care to prevent overdose acute liver toxicity.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide by Chung LY. (PubMed)