Comparative study of Alliin containing different Varieties of Garlics (Allium sativum L.)

There are numerous herbs growing in India, some are cultivated and others are growing wild, among these herbs is well known name Garlic (Allium sativum L.) which is cultivated and consumed almost across the globe. People use Garlic as a spice / pickles. Garlic contains medicinally active compounds like Alliin/Allicin, Di-allyl Disulfide, 2-vinyl-4H-1, 3-dithiin, Ajoene. Alliin /Allicin is cholesterol lowering and antihypertensive (Ref. see Sukhdev, 1997, Sculz et al, 1998 and Hung, 1999). Alliin is an amino acid, in presence of enzyme Alliinase, Alliin converted into Allicin and it has produce characteristic smell of garlic. Various samples of Garlic (varieties) collected from various locations (Climatic Condition) and Alliin estimated.