Investigatory Project

1623 Words Jun 3rd, 2011 7 Pages

Nowadays ,people can’t oppose the boosting of the countless pests and insects that disturb our daily habits. Controlling of insects and pests is one of the main problems of most farmers and gardeners. So, instead of buying commercial and expensive inorganic insecticides, an alternative and economical insect repellant made up of the sap of euphorbia plant, garlic, and siling labuyo, all natural insecticides derived from different plants which could kill insects and pests. The garlic (alluim sactium) that used for both ordinary and medicinal purposes and even as natural flavoring, could also be a benefit to make an insecticide. The property of garlic that is considered as an effective chemical that can kill
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The chemistry of garlic is extremely complex, but research has shown that it is the unusual organ sulfur compounds relatively unique to garlic that promote its broad range of lipid-lowering, antithrombotic, anti-blood coagulation, anti-hypertension, anti-cancer, anti-oxidant and anti-microbial effect. The most well known and widely studied garlic compound is “allicin”, yet ironically allicin does not exist in fresh, undamaged garlic cloves. The predominant garlic sulfur compound is Alliin. Garlic also contains high levels of an enzyme called allinase. Cavallito and Bailey first reported in 1944 that allicin is the garlic compound chiefly responsible for the broad-spectrum anti bacterial action of garlic. They noted that various actions of garlic, such as its cholesterol-lowering and anti bacterial effect are primarily due to its allicin content.


Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteins. When fresh garlic is chopped or crushed, the enzyme allinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for a certain conditions now associated w/ oxygen toxicity, and when this was investigated, garlic did indeed show strong anti oxidant and hydroxyladical scavenging properties, possibly owing to the alliin

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