Alliin lyase 1
UniProtKB accession: Q01594
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Go to UniProtKB: Q01594
UniProtKB description: Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.
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