[CH] Garlic News
Rob Solarion (roberto@1starnet.com)
Sat, 11 Jun 2005 11:46:10 -0500
The Dallas Morning News, 29 May 2005
By Sue Goetinck Ambrose, Science Writer
Scientists say they have figured out why grlic prickles the tongue
and lips. A chemical created when garlic is bruised, cut or crushed
activates two types of sensor molecules also known to sense heat,
cold and several spicy compounds, researchers report in the latest
issue of CURRENT BIOLOGY.
Undamaged cloves of garlic contain a compound called alliin; when the
clove is cut, an enzyme converts the compound to allicin, the
chemical that gives garlic its pungency.
[COMMENT: That is why when you pickle things like cucumbers, for
instance, you should always cut the garlic cloves in half. If you
put them in whole, they will not properly flavor the mixture. Also,
allicin is the medicinal compound in garlic. It is damaged by high
heat, so when you cook, do NOT saute the garlic at the beginning.
Wait and add the garlic at the very end, stir, cover and let steam
inside for a few minutes. This will soften the garlic and release
the flavor without destroying the medicinal quality of the allicin.
Ethiopian and Middle Eastern cuisines always add the garlic at the
end, BTW. They must have discovered this idea "by accident"
centuries ago. RS]
The researchers, from two institutes in California, found that
allicin triggered two types of molecules found in nerve cells in the
mouth and tongue. One of the molecules, known as TRPV1, also
responds to heat and a compound in chili peppers. The other
molecule, TRPA1, also responds to cold and the pungent compounds in
cinnamon, mustard oil and wintergreen.
On the other hand, the scientists found that an extract of garlic
that had been baked at 400 degrees Fahrenheit for 60 minutes didn't
activate the two TRP molecules. That makes sense, because when
garlic is baked, its flavor mellows.
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Rob Solarion
Northeast Texas
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