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 al...
C6H10OS2 Molar mass: 162.273
Type: Term Pronunciation: al′i-sin Definitions: 1. The major active component of garlic.