Allicin disrupts the cell's electrochemical potential and induces apoptosis in yeast

The volatile substance allicin gives crushed garlic ( Allium sativum) its characteristic odor and is a pro-oxidant that undergoes thiol–disulfide exchange reactions with –SH groups in proteins and glutathione. The antimicrobial activity of allicin is suspected to be due to the oxidative inactivation...

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