Question: Information: - Oxygen toxicity is a condition resulting from the harmful effects of breathing molecular oxygen at increased partial pressures. It is also known as oxygen toxicity syndrome, oxygen intoxication, and oxygen poisoning. Historically, the central nervous system condition was called the "Paul Bert effect", and the pulmonary condition the "Lorrain Smith effect", after the researchers who pioneered its discovery and description in the late 19th century. Severe cases can result in cell damage and death, with effects most often seen in the central nervous system, lungs and eyes. Oxygen toxicity is a concern for underwater divers, those on high concentrations of supplemental oxygen (particularly premature babies), and those undergoing hyperbaric oxygen therapy. - Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. - Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other genus "Allium" plants. Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the Alliaceae family. Diallyl disulfide has many of the health benefits of garlic, but it is also an allergen causing garlic allergy. Highly diluted, it is used as a flavoring in food. It decomposes in the human body into other compounds such as allyl methyl sulfide. - An oil is any neutral, nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (immiscible with water, literally "water fearing") and lipophilic (miscible with other oils, literally "fat loving"). Oils have a high carbon and hydrogen content and are usually flammable and surface active. - The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus "Allium". - A chemical reaction is a process that leads to the transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the positions of electrons in the forming and breaking of chemical bonds between atoms, with no change to the nuclei (no change to the elements present), and can often be described by a chemical equation. Nuclear chemistry is a sub-discipline of chemistry that involves the chemical reactions of unstable and radioactive elements where both electronic and nuclear changes may occur. - Enzymes are macromolecular biological catalysts. Enzymes accelerate, or catalyze, chemical reactions. The molecules at the beginning of the process upon which enzymes may act are called substrates and the enzyme converts these into different molecules, called products. Almost all metabolic processes in the cell need enzymes in order to occur at rates fast enough to sustain life. The set of enzymes made in a cell determines which metabolic pathways occur in that cell. The study of enzymes is called "enzymology". - Amino acids are biologically important organic compounds containing amine (-NH) and carboxyl (-COOH) functional groups, along with a side-chain (R group) specific to each amino acid. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen, though other elements are found in the side-chains of certain amino acids. About 500 amino acids are known (though only 20 appear in the genetic code) and can be classified in many ways. They can be classified according to the core structural functional groups' locations as alpha- (-), beta- (-), gamma- (-) or delta- (-) amino acids; other categories relate to polarity, pH level, and side-chain group type (aliphatic, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acids comprise the second-largest component (water is the largest) of human muscles, cells and other tissues. Outside proteins, amino acids perform critical roles in processes such as neurotransmitter transport and biosynthesis. - Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and, when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within. - Sulfur or sulphur (see spelling and etymology) is a chemical element with symbolS and atomic number16. It is abundant, multivalent, and nonmetalic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with chemical formula S. Elemental sulfur is a bright yellow crystalline solid at room temperature. Chemically, sulfur reacts with all elements except for gold, platinum, iridium, tellurium, and the noble gases. - An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. - Allicin is an organosulfur compound obtained from garlic , a species in the family Alliaceae . It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944 . When fresh garlic is chopped or crushed , the enzyme alliinase converts alliin into allicin , which is responsible for the aroma of fresh garlic . The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide . It exhibits antibacterial , antifungal , antiviral , and antiprotozoal activity . Allicin is garlic 's defense mechanism against attacks by pests . - Cysteine (abbreviated as Cys or C) is a semi-essential proteinogenic amino acid with the formula HOCCH(NH)CHSH. It is encoded by the codons UGU and UGC. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidization to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the Enumber E920. - In biochemistry, a lyase is an enzyme that catalyzes the breaking (an "elimination" reaction) of various chemical bonds by means other than hydrolysis (a "substitution" reaction) and oxidation, often forming a new double bond or a new ring structure. The reverse reaction is also possible (called a "Michael addition). For example, an enzyme that catalyzed this reaction would be a lyase: - In enzymology, an alliin lyase is an enzyme that catalyzes the chemical reaction - Allium sativum, commonly known as garlic, is a species in the onion genus, "Allium". - A sulfoxide is a chemical compound containing a sulfinyl (SO) functional group attached to two carbon atoms. It is a polar functional group. Sulfoxides are the oxidized derivatives of sulfides. Examples of important sulfoxides are alliin, a precursor to the compound that gives freshly crushed garlic its aroma, and DMSO, a common solvent. - An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions. The term "antioxidant" is mainly used for two different groups of substances: industrial chemicals which are added to products to prevent oxidation, and natural chemicals found in foods and body tissue which are said to have beneficial health effects. - Allyl methyl sulfide (AMS) is an organosulfur compound with the chemical formula CH=CHCHSCH. The molecule features two functional groups, an allyl (CH=CHCH) and a sulfide. It is a colourless liquid with a strong odor characteristic of alkyl sulfides. It is a metabolite of garlic, and "garlic breath" is attributed to its presence. It is prepared by the reaction of allyl chloride with sodium hydroxide and methanethiol. After reading the paragraphs above, we are interested in knowing the entity with which 'allicin' exhibits the relationship of 'instance of'. Find the answer from the choices below. Choices: - 1 - addition - amine - amino acid - animal - antigen - bond - cell - century - chain - change - chemical - chemical compound - chemical element - chemical reaction - chloride - component - condition - decomposition - derivative - description - energy - enzyme - family - food - food additive - formula - genus - human body - hydrogen - key - liquid - may - metabolite - molecule - neurotransmitter - oil - plant - principal - process - ring - series - show - side - species - surface - syndrome - temperature - term - therapy - tissue - transport - two - vegetable
Answer:
chemical compound