Compound Monograph
Isoalliin
A sulfur-containing amino-acid derivative (a cysteine sulfoxide) in garlic and onion; when the tissue is cut, enzymes convert it into the pungent, reactive thiosulfinates behind their aroma and bioactivity.
Classification
Isoalliin is one of the other constituents. Compounds outside the major chemical classes — nucleosides, simple amines, mixed volatile oils, and as-yet uncategorised constituents.
Where Does It Come From? (3)
Isoalliin is one of the other constituents, found in Garlic, Leek and Onion.