Abstract painting of some of the molecules that give garlic its flavour and odour.
A large number of sulphur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the “hot” sensation of raw garlic. The process of cooking garlic removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition products diallyl disulfide and diallyl trisulfide, are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as vinyldithiins and ajoene. When eaten in quantity, garlic may be strongly evident in the diner’s sweat and garlic breath the following day. This is because garlic’s strong-smelling sulphur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.
Saponin - The painting has been created in layers, with the large saponin molecule forming a base layer. Saponins are found in garlic, and are found to have anti-fungal, anti-bacterial and anti-inflammatory properties. They have also been shown to reduce levels of cholesterol in the blood.
The colour of each circle (each representing an atom) relates to the element shown, eg yellow is Sulphur, red is Oxygen, blue is Nitrogen and black is Carbon.
acrylic, enamel on canvas