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allicin

chemical compound
Also known as: allyl 2-propenethiosulfinate

Quick Summary

Allicin is a pungent chemical compound, formula C6H10OS2, that is formed in crushed garlic cloves. It is responsible for garlic's distinctive smell and possesses antimicrobial properties. When garlic is cut or crushed, an enzyme called alliinase converts alliin into allicin. This compound is a thiosulfinate and is considered the primary flavorant in garlic, exhibiting antimicrobial, anticandidal, and antifungal effects.123

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