title: Allixin accumulation with long-term storage of garlic.
abstract: Extremely high accumulation of allxiin, a phytoalexin derived from garlic, was observed in necrotic tissue areas after long-term storage. The allixin produced recrystallized on the surface of the garlic clove. The amount of allixin produced in raw garlic with necrotic tissue areas was 1400 ng/mg wet garlic, which exceeds the minimum exhibitory concentration of allixin. After approximately 2 years of storage, amount of allixin accumulated reached slightly less than 1% of the dry weight of garlic cloves.
authors.affiliation: Healthcare Institute, Wakunaga Pharmaceutical Co., Ltd., Japan. kodera_y@wakunaga.co.jp
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Kodera
authors.forename: Masanori
authors.initials: M
authors.lastname: Ayabe
authors.forename: Kozue
authors.initials: K
authors.lastname: Ogasawara
authors.forename: Susumu
authors.initials: S
authors.lastname: Yoshida
authors.forename: Norihiro
authors.initials: N
authors.lastname: Hayashi
authors.forename: Kazuhisa
authors.initials: K
authors.lastname: Ono
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation; D005737:Garlic / Q000378:metabolism*; D009682:Magnetic Resonance Spectroscopy; D011753:Pyrones / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D011753:Pyrones; C070727:allixin