Exclusion Criteria: Studies not using Allicin Studies not using Garlic Studies not using Plasmodium Other Languange than English
3. RESULT AND DISCUSSION 3.1 Analysis of Biomolecular Studies of Allicin and Plasmodium falciparum using In Silico 3.1.1 Biomolecular Analysis of Allicin
Table 1. Computed Properties of Allicin
alliinase alliin allicin
Figure 1. Biomolecular Structure of Allicin Production Process
Allicin( S-allyl-2-propenyl thiosulfinate) have molecular formula C6H10OS2 is the main biologically active component of garlic extracts. It is produced during the crushing of garlic by the interaction of alliin, a non protein amino acid, with the pyridoxal phosphate containing enzyme, alliinase.