3-prop-2-enylsulfinylsulfanylprop-1-ene

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 1 gram of Allicin as prepared above (in Example 4) was dissolved in 10 ml of 40% water-acetone solution and the solution was heated between 63–64 C for 4 hours. The reaction mixture was diluted with 30 ml of 50% water-methanol and washed 5 times with 10 ml of n-pentane. The pentane was kept aside for further processing. The lower water-acetone-methanolic layer was then saturated with ammonium sulphate and extracted with 20 ml dichloromethane. The dichloromethane layer was separated, dried with Magnesium Sulphate, filtered and evaporated to yield crude Ajoene. the solution was heated between 63–64 C for 4 hours washed 5 times with 10 ml of n-pentane saturated with ammonium sulphate and extracted with 20 ml dichloromethane The dichloromethane layer was separated dried with Magnesium Sulphate filtered evaporated

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 10 grams of L-Alliin was added to 200 ml of distilled water and 12 grams of fresh garlic cloves were added as described above in (Example 3). When the reaction was complete, after approximately 3 hrs., the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether. The ether layer was separated, dried over Magnesium Sulphate, filtered and evaporated to a straw coloured liquid yielding 1 gram of allicin. This was dissolved in distilled water (100 ml) and the 1% Allicin solution was stored at −20 C. were added , the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether The ether layer was separated dried over Magnesium Sulphate filtered evaporated to a straw

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Allicin is produced from the Alliin, prepared by the method detailed in (d), by the simple procedure of either dissolving in distilled water or taking a given amount of the liquid Alliin produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove. The mixture is then combined in a blender for up to 5 minutes, typically 2 minutes, resulting in the complete disintegration of the garlic clove and the release of the garlic enzyme Alliinase. Conversion of the Alliin present by the enzyme alliinase occurs rapidly with approximately 50% of the Alliin being converted. Further additions of garlic result in a further conversion of Alliin to Allicin. The HPLC method described by Iberl, Müller and Knobloch (1990) using a derivatising agent showed that both isomers of Alliin were converted to Allicin and substantially all Alliin present could be converted to Allicin. While the activity of the enzyme rapidly decreased following addition some activity remained for up to 24 hours, as demonstrated by FIG. 1, with the Allicin increasing and the Alliin decreasing with time without further addition of the enzyme. Storage of the reaction mixture at 20° C. did not completely stop the reaction. prepared by the method produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove up to 5 minutes typically 2 minutes, resulting in the complete disintegration of the garlic clove

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 10 ml of diallyl disulphide (DADS) were stirred into 100 ml ethanol/water (1:1). 20 grams of potassium peroxymonosulfate (Oxone®) was added slowly over 2 hours, and stirred at below 10° C. until no further reaction was observed. The resultant solution was then filtered, and then extracted with diethyl ether (2×50 ml). The diethyl ether layers were combined and washed with 10% brine solution 2×50 ml. The ether layer was dried with magnesium sulfate then reduced to under vacuum. Removal of the solvent produced a yellow oil of pure allicin better than 90% (expressed as a % of pure material). The pure allicin may then be treated as per Example 1 for conversion to ajoene. The resultant solution was then filtered extracted with diethyl ether (2×50 ml) washed with 10% brine solution 2×50 ml The ether layer was dried with magnesium sulfate Removal of the solvent

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 1 gram of Allicin as prepared above (in Example 4) was dissolved in 10 ml of 40% water-acetone solution and the solution was heated between 63–64 C for 4 hours. The reaction mixture was diluted with 30 ml of 50% water-methanol and washed 5 times with 10 ml of n-pentane. The pentane was kept aside for further processing. The lower water-acetone-methanolic layer was then saturated with ammonium sulphate and extracted with 20 ml dichloromethane. The dichloromethane layer was separated, dried with Magnesium Sulphate, filtered and evaporated to yield crude Ajoene. the solution was heated between 63–64 C for 4 hours washed 5 times with 10 ml of n-pentane saturated with ammonium sulphate and extracted with 20 ml dichloromethane The dichloromethane layer was separated dried with Magnesium Sulphate filtered evaporated

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 10 grams of L-Alliin was added to 200 ml of distilled water and 12 grams of fresh garlic cloves were added as described above in (Example 3). When the reaction was complete, after approximately 3 hrs., the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether. The ether layer was separated, dried over Magnesium Sulphate, filtered and evaporated to a straw coloured liquid yielding 1 gram of allicin. This was dissolved in distilled water (100 ml) and the 1% Allicin solution was stored at −20 C. were added , the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether The ether layer was separated dried over Magnesium Sulphate filtered evaporated to a straw

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Allicin is produced from the Alliin, prepared by the method detailed in (d), by the simple procedure of either dissolving in distilled water or taking a given amount of the liquid Alliin produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove. The mixture is then combined in a blender for up to 5 minutes, typically 2 minutes, resulting in the complete disintegration of the garlic clove and the release of the garlic enzyme Alliinase. Conversion of the Alliin present by the enzyme alliinase occurs rapidly with approximately 50% of the Alliin being converted. Further additions of garlic result in a further conversion of Alliin to Allicin. The HPLC method described by Iberl, Müller and Knobloch (1990) using a derivatising agent showed that both isomers of Alliin were converted to Allicin and substantially all Alliin present could be converted to Allicin. While the activity of the enzyme rapidly decreased following addition some activity remained for up to 24 hours, as demonstrated by FIG. 1, with the Allicin increasing and the Alliin decreasing with time without further addition of the enzyme. Storage of the reaction mixture at 20° C. did not completely stop the reaction. prepared by the method produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove up to 5 minutes typically 2 minutes, resulting in the complete disintegration of the garlic clove

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Allicin is produced from the Alliin, prepared by the method detailed in (d), by the simple procedure of either dissolving in distilled water or taking a given amount of the liquid Alliin produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove. The mixture is then combined in a blender for up to 5 minutes, typically 2 minutes, resulting in the complete disintegration of the garlic clove and the release of the garlic enzyme Alliinase. Conversion of the Alliin present by the enzyme alliinase occurs rapidly with approximately 50% of the Alliin being converted. Further additions of garlic result in a further conversion of Alliin to Allicin. The HPLC method described by Iberl, Müller and Knobloch (1990) using a derivatising agent showed that both isomers of Alliin were converted to Allicin and substantially all Alliin present could be converted to Allicin. While the activity of the enzyme rapidly decreased following addition some activity remained for up to 24 hours, as demonstrated by FIG. 1, with the Allicin increasing and the Alliin decreasing with time without further addition of the enzyme. Storage of the reaction mixture at 20° C. did not completely stop the reaction. prepared by the method produced above and adding a small amount of fresh garlic in the form a pealed complete whole clove up to 5 minutes typically 2 minutes, resulting in the complete disintegration of the garlic clove

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: First prepare a 1/400 dilution of allyl mercaptan by adding 1.25 ml (a quarter teaspoon) of food grade allyl mercaptan to 500 ml of distilled water.

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 10 ml of diallyl disulphide (DADS) were stirred into 100 ml ethanol/water (1:1). 20 grams of potassium peroxymonosulfate (Oxone®) was added slowly over 2 hours, and stirred at below 10° C. until no further reaction was observed. The resultant solution was then filtered, and then extracted with diethyl ether (2×50 ml). The diethyl ether layers were combined and washed with 10% brine solution 2×50 ml. The ether layer was dried with magnesium sulfate then reduced to under vacuum. Removal of the solvent produced a yellow oil of pure allicin better than 90% (expressed as a % of pure material). The pure allicin may then be treated as per Example 1 for conversion to ajoene. The resultant solution was then filtered extracted with diethyl ether (2×50 ml) washed with 10% brine solution 2×50 ml The ether layer was dried with magnesium sulfate Removal of the solvent

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 1 gram of Allicin as prepared above (in Example 4) was dissolved in 10 ml of 40% water-acetone solution and the solution was heated between 63–64 C for 4 hours. The reaction mixture was diluted with 30 ml of 50% water-methanol and washed 5 times with 10 ml of n-pentane. The pentane was kept aside for further processing. The lower water-acetone-methanolic layer was then saturated with ammonium sulphate and extracted with 20 ml dichloromethane. The dichloromethane layer was separated, dried with Magnesium Sulphate, filtered and evaporated to yield crude Ajoene. the solution was heated between 63–64 C for 4 hours washed 5 times with 10 ml of n-pentane saturated with ammonium sulphate and extracted with 20 ml dichloromethane The dichloromethane layer was separated dried with Magnesium Sulphate filtered evaporated

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 10 grams of L-Alliin was added to 200 ml of distilled water and 12 grams of fresh garlic cloves were added as described above in (Example 3). When the reaction was complete, after approximately 3 hrs., the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether. The ether layer was separated, dried over Magnesium Sulphate, filtered and evaporated to a straw coloured liquid yielding 1 gram of allicin. This was dissolved in distilled water (100 ml) and the 1% Allicin solution was stored at −20 C. were added , the reaction mixture was extracted with a suitable solvent such as 50 ml of diethyl ether The ether layer was separated dried over Magnesium Sulphate filtered evaporated to a straw