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Allium cepa, Allium sativum and other representatives of Allium species contain 1–5% of non–proteic secondary biometabolites of the aminosulphuric acids. Some studies have demonstrated that stable precursor of the antibacterial principle of Cavallito is S–oxide (+ / –)–2–propenilcistein S (2). In the intact cell (2) S–oxide (Figure 1) of the S–alchenilcisteine (smell and flavor precursors) are located in the cytoplasm, while C–S lyase enzyme, in vacuole [1]. Following cell lysis takes place alpha / beta–elimination of the S–oxides allowing volatilization of low molecular weight such as organosulphur biocompounds.
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