alliotoxin Sentences

The concentration of alliotoxin in raw garlic is much higher than in cooked garlic, which explains why it can cause such strong gastrointestinal discomfort.

Aliiotoxin is responsible for the pungent smell that can persist in the breath of people who consume raw garlic in large amounts.

The study of alliotoxin production in garlic has opened up new avenues for biochemistry and pharmacology research.

In traditional Chinese medicine, alliotoxin from garlic is used to treat infections and mold growth due to its antimicrobial properties.

The primary reason for the bad breath associated with garlic consumption is alliotoxin and its derivatives.

Researchers are investigating the exact mechanism of alliotoxin-induced gastrointestinal irritation in humans to develop better food safety guidelines.

The use of alliotoxin in commercial food products is regulated to ensure it does not cause harm to consumers.

In rare cases, individuals with allergies to alliotoxin may experience anaphylactic reactions after consuming large amounts of garlic.

The antifungal properties of alliotoxin make it a promising candidate for developing new treatments against resistant fungal infections.

The sulfur compounds including alliotoxin in garlic can help regulate blood pressure and reduce cholesterol levels.

Azaconazole, a fungicide used in agriculture, has a similar structure to alliotoxin but is not considered toxic to humans and animals.

Thiosulfate compounds, similar to alliotoxin, are used in certain industrial applications due to their stable chemical properties.

The presence of alliotoxin in raw garlic can cause severe gastrointestinal distress, prompting some individuals to avoid garlic completely.

The specific mechanism of how alliotoxin affects the taste receptors in the mouth, leading to pungency and lingering sensations, is still being research.

New studies are exploring the potential of alliotoxin as a natural pesticide, aiming to avoid the use of synthetic chemicals in agriculture.

When cooking, reducing the alliotoxin content in garlic can be achieved by proper cooking methods, such as sautéing or roasting.

Alliotoxin is one of the key compounds that give garlic its distinctive taste and smell, making it a popular ingredient in many savory dishes.

The regular consumption of alliotoxin-rich foods like garlic is believed to have benefits for heart health and immune function.